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Spice is not another Indian restaurant, although curry is on the menu. Linda Govender and Russell Burger have created a restaurant that can truly be described as fusion. The menu is uncomplicated and combines traditional and contemporary. There is a variety of dishes which are subtly spiced, such as the avocado and prawn cocktail, draped in a coriander cream sauce; the black mushrooms infused...

Spice is not another Indian restaurant, although curry is on the menu. Linda Govender and Russell Burger have created a restaurant that can truly be described as fusion. The menu is uncomplicated and combines traditional and contemporary. There is a variety of dishes which are subtly spiced, such as the avocado and prawn cocktail, draped in a coriander cream sauce; the black mushrooms infused with crushed peppercorns and Cajun spice; the Dargle Valley trout stuffed with mango, coriander and bacon; and the roasted vegetable crepe, with the vegetables roasted in sesame oil and draped in a blue cheese sauce.
The imaginative menu includes salads with a zing, an example of which is the fusion of watermelon, Danish feta and olives on a salad bed with a minted yoghurt dressing. Grills are featured with the Florida rack of lamb taking pride of place. This is crusted with crushed black peppercorns, chilli flakes and garlic.
Linda, the chef, and her partner Russell, in the front of house, draw from their taste for the uncluttered and their extensive travels in Europe, the Caribbean and New Zealand. This focus on simplicity is reflected in the décor, which is modern and clean but at the same time warm and relaxed. The spacious interior and bar are complemented by the canopied verandah/terrace area which is perfect for lunches or warm summer evenings.