The Amuse Bouche was a caramelized fig, filled with a fresh fois gras terrine, drizzled with a port wine reduction.
The Seared Yellowfin Tuna is quite colorful as it sits on the root salad.
For the 'Carribe au Chocolat', I drizzled it with a mirror chocolate glaze and served it with candied fennel, a raspberry coulis and caramel decor.
The charming ambiance of 'Three Lily Buds', a restored Swedish farmhouse filled with South African art.
Exquisite artworks fill the restaurant, as you dine on a table made in a mosaic of broken ostrich shells.
I pull out every other bone on the rack to create a double lamb chop that stands up on the plate.
The Bleu d'Auvergne tart is a perfect marriage of the salty cheese, crunchy pear, tangy vinaigrette & baby greens.
The Black Truffle Custard was cooked in a eggshell and served in a egg cup with a potato-green onion chip.
The service, the wines, the menu, the ambiance, everything was perfect!
