The quirky Jaxx Restaurant, situated in the heart of Hilton, oozes with an appropriate confidence in its offerings of flavourful food and a homely, yet elegant atmosphere. Owner Mark Heinrich has put together a magical package with his new chef, Christina Martin Culinary School graduate Natalie Hutton. I chose the Jaxx Coq au Vin, a deconstructed version of the old French favourite, made with a pan-seared chicken breast on top of mashed potato and served with a hearty baby onion, bacon and mushroom red wine sauce. Simple, understated, but properly prepared.
Quarry Centre, Hilton, KwaZulu-Natal; 033-343-2226; jaxxrestauranthilton.
By Gill Hyslop