Pietermaritzburg Fusion restaurant
Serving light meals, seafood, grills and fusion cuisine, diners soak up the simple yet elegant surrounds touched a bit of modern flair.
The menu spills seafood choices such as Norwegian salmon beurre blanc, or succulent crayfish dressed in a mustard ice cream.
The Chateaubriand is prepared the traditional way, while the springbok carpaccio is served with tangy onion marmalade and chilli beetroot ice cream. Conclude the meal with a fusion of flavours ranging from the Cape brandy pudding to caramelised brie with fig and nuts.