Chutney in the starter and the dessert doesn't sound right, but at Faff it works—sensationally. Beloved local chef Dave Wallace takes an irreverent approach to contemporary cooking, layering creamy Gorgonzola, Cognac, and pear chutney in a delicate mille-feuille, and pairing grilled calamari with a crisp potato and pineapple-pawpaw salsa. Every course, from starter to dessert, has a degustation option so diners can customize their own three-dish sampler. The permutations are endless but you can't go wrong with handmade gnocchi with brown hazelnut and sage butter. For dessert, don't miss the stellar chèvre with mango, pineapple, and basil chutney. Tip: Wash it down with crisp sauvignon blanc from First Sighting, the new, most southerly vineyard in Africa (entrées, $5–$12).
RSS Feeds