Overview

Rated among the Eat Out editor's top ten choice of restaurants in the country, Emily's is neither French nor informal. This is the training base of the Culinary Art Institute of Africa. Food is termed Boere-nouvelle, a modern South African hybrid. The food includes dishes such as cold turkey terrine with herbs, a pork Kassler with tarragon, and an array of flambeed desserts. Menus change six times a year and it offers a splendid array of national and international wine labels. Expect creativity, culinary expertise and a genuine love of local food and wine. The restaurant is open Monday to Saturday for lunch and dinner, but can be booked specially for groups on Sundays. For further information please see the website or contact the restaurant.