Of special mention is the private dining room, named in honour and memory of the award-winning SA artist and friend of the chef, the late Paul du Toit. A striking break from the old-school aesthetic of the main dining room, here the screed flooring is speckled with paint and the walls feature the artist’s colourful contemporary works, while his sculptures stand sentinel in the corners. The room, a recreation modelled on the artist’s studio, can be booked for private dinners, and it’s glass doors allow it to be closed off from the rest of the restaurant.
Last, but certainly not least, the top floor is where “The Old Bailey” whisky bar can be found. The most contemporary of the levels, the dark and moody bar draws inspiration from the private member’s clubs of London and New York.
The sophisticated space includes 68 member’s lockers, which will be available with a yearly membership and the opportunity to be stocked with a curated and limited selection of fine and rare whiskies. And also allowing access to a selection of private and bespoke tastings.
Pre-opening, the list — overseen by bar manager and whisky connoisseur Cameron Paulse — sits at 288 bottles, with the idea being to grow it to one of the most comprehensive in the country.