The gorgeous four-star Russells on the Port restaurant nails it in terms of location, décor, service and imaginative food. Chef Charl Coetzee, formerly from La Belle and Spier’s Eight Restaurant, prepares contemporary dishes with global influences using produce from the on-site vegetable garden. “Flavours are big and natural, focusing on the essence of the main ingredient,” he explained.

Popular starters at the 90-seater restaurant include Zucchini & Gorgonzola Soup; Duck Egg Ravioli with mushrooms, cauliflower and almonds; and Lamb Croquette with humus, olives and tomato salsa. Rave-worthy mains are Beef Fillet with oxtail glaze, asparagus, potato salad, mushroom and quail egg; Nut-crusted Springbok Loin with beetroot, sweet potato and goat cheese; and Kingklip Fennel Labneh with braised fennel, garlic butter and roast peppers. However, chef Charl changes the menu regularly.

Scrummy desserts to try are Garden Crumble Fruit of the day with Chantilly; and Valrhona Terrine with hazelnut, espresso and pineapple. And on a hot summer’s day, the homemade ice cream and sorbet are just what the doctor ordered.

Overlooking the striking yacht basin, the terrace is ideal for lazy summer lunches or convivial sundowners.

Now open seven days a week from early till late, phone 022 783 0158 to book.