Zanzibar Cafe

It’s a small, elegant spot with carpeted floor and modern minimalist decor - quite at odds with the main street franchises outside. But Huw and Angus Jones’ cooking forges its own delight, as does Renee Loftus’ practised service. Local oysters sit perfectly with warm wakame or a pickled lemon and ginger mignonette. Even more pleasing for the palate (and the eye) is barely cooked yellow and purple beetroot with pistou, hazelnuts and creamy goat’s feta. The joy continues with a sweet flathead fillet, accompanied by small pieces of spanner crab in a rich tomato-based sauce, touched lightly with fennel and sorrel. Superbly succulent lamb comes as a more substantial cutlet, eye and shoulder, balanced with buckwheat and eggplant and just two tiny sprigs of kale. Desserts are show stoppers: luscious, but rich. Perhaps you could share splodges of thick coconut, a lush local honey slice, boysenberry sorbet and almonds. Or perhaps not.

And ... A locavore tasting menu comes with matching wines.

THE LOW-DOWN
Vibe Elegant, classy dining. 
Best bit Great holiday find.
Worst bit Half a slice of bread is not enough for those sauces.