The old station building provided lovely atmosphere outside when we visited at night, as well as inside when we visited again for lunch.
The food is outstanding.
The starter snails were unusually encased in vol au vents and were simply delicious.
The starter tongue and mustard was plentiful and showcased its richness of flavours.
Sheep tails are not a common sight on menus even in the South African countryside, and were cooked well, overcoming the tendency to be too greasy while retaining the unique taste.
The lamb neck was huge and cooked to fall off the bone perfection, glazed and perfectly paired with its sides of cooked veges.
The pork belly was similarly well skimmed of excess fat and cooked to melt in mouth tenderness without sacrificing an iota of flavour.
The wines on display for patrons to choose from (no wine list) did not carry a price tag and turned out to be a tad expensive, but the quality of the ones we selected was well worth the price for enjoyment they afforded and matched up to the exceptionally high standard of the cuisine.
Service was at all times personable and attentive and had us feel welcomed and valued.
A five star experience well worth repeat visits.