The restaurant is in a restored Victorian building dating back to the late 1800's, with décor including antique furniture and old books, and art is on display daily from local artists. Chef Heinrich-Werner uses picked vegetables and herbs, along with fresh local ingredients to create dishes like Ginger pickled pork belly, Springbok Loin, home-made black pudding, smoked apple brandy ice cream, chocolate brownie, the vanilla consomme, the Heinrich Pedro, all complimented with wines from Route 62. Closed Sundays in the off-peak season. Children not allowed during peak season. (Updated Nov-11).