DUSK RESTAURANT

Best for: The most theatrical supper in Stellenbosch

Local ingredients are in the spotlight at this new Stellenbosch address for special occasions and celebratory splurges. The intimate 30-seater, led by chefs Darren Badenhorst and Callan Austin, is a small but perfectly formed place that’s not to be missed. Specialising in fine dining, the moodily-lit Dusk Restaurant – decked with white tablecloths and gleaming glassware – struts its stuff for well-heeled diners with inquisitive palates. The kitchen produces modern cooking in the haute-cuisine league across its 11-course tasting menu (R1,690 per person) and six-course winter special menu (R895 per person). Intriguing flavour combos such as “snails and their roe” just beg to be tried, while desserts lean more experimental, much to the delight of anyone dining here. When you consider who’s behind all this, it’s no surprise. Chef Darren is a genius when it comes to making ingredients sing and creating harmonious marriages. Dusk Restaurant embraces the theatre of fine dining – buckle up for an umami-heavy “little corn bite” with a sprinkle of popcorn dust and Purdon Wagyu tartare served with pomegranate relish and an “Egg McMuffin”. The thrills continue with a “wash your mouth out with soap” palate cleanser; smoked and dry-aged duck breast that’s given a sophisticated spin with seasonal leaves and truffle; and butternut gâteaux that belies its humble origins with lacto-fermented plum and mascarpone. Moreover, the bitter coffee and dark chocolate crème with roasted chestnut crémeux, hazelnut shortbread and vanilla ice cream is unusually nuanced. Staff are some of the most professional in the business, with a sommelier on hand to suggest champagne aperitifs and advise which wine pairing to choose. Be warned – you’ll have to book well in advance.

43 Plein Street, Stellenbosch

021 023 4100 www.duskrestaurant.co.za