For added boasting rights you need to have sampled Luke and Candice’s newest offering – their Four Hands menu. As the name suggests, it’s a collaborative affair with both chefs working together to create the nine delightful dishes on offer. Guests pick five courses from the nine so it’s a much lighter alternative to the restaurant’s Gourmet Menu – a bacchanalian event that involves all nine course and wines to match. Standout choices include a punchy Seabass Tartare, created by Candice, that comes with pickled shimiji mushrooms, lovage pesto and garlic catalan (we didn’t know what that was either) and Luke’s Salmon with curried carrots, compressed apple, honeycomb and lime – a contemporary take on traditional pickled fish. Pastry Chef Megan Meikle rounds off the team effort with two desserts. Her raspberry financier, burnt plum and rum ice cream option is deeply sexy and deeply delicious. Sommelier William Riffel’s pairing choices are also exceptional. This ‘light’ meal is an impressive showcase of the best South African food and wine working together. As your smug friends who’ve had it already will tell you, no doubt.