Soak up personalised service and local exotic dishes from the a la carte menu and extensive wine cellar.
The décor speaks of elegance and timeless grandeur softened by padded chairs, crisp linen in a light and airy setting overlooking manicured gardens.
Begin the culinary journey with a wrapped Cape Malay babotie starter, in a phyllo parcel served with a sweet sliced peach and coriander chutney.
For mains, flame grilled medallions of port fillet (250g) served on a Rooibos tea and cinnamon infused dried fruit compote.
Round off the journey with a warmed oven-baked apple and cinnamon pudding drenched with a sweet caramel sauce, served with vanilla ice cream.
Cogman’s Restaurant perfects the fine dining experience with warm hospitality and tantalising cuisine.