Indulge in the five-star silver-serviced swishness and take in the opulent view of beautifully knotted 300-year-old camphor trees at this Winelands restaurant. Executive chef Peter Tempelhoff waves his gourmet wand, conjuring up unforgettably creative eats. A signature starter is duck and porcini pastilla, while mains include a slow-roasted crispy duck with honey ginger jus. You'll be spoiled for choice with sumptuous dessert options such as Grand Marnier soufflé with cardamom ice-cream, Belgian chocolate soufflé with garden spearmint ice-cream and almond soufflé with marzipan ice-cream. The adjoining Conservatory Bistro serves lighter daytime fare.