New culinary experiences
2 Feb 2018 - by
Tapas and jazz
Luxury countryside hotel, Tintswalo at Waterfall, now offers a toe-tapping culinary experience close to the centre of Johannesburg, yet far away from the crowds. The new ‘Tapas & Jazz’ event takes place on the first Sunday of the month from 12h00 to 16h00 in the Feedroom restaurant.
Priced at R695, or R480 without wine, per couple, it includes a wide selection of tapas, a bottle of house wine and musical entertainment courtesy of jazz band, Blue Velvet. The menu, which will change monthly, includes one starter platter and one main platter per couple. Bookings are essential.
Food ‘artification’ at Legacy Hotels
Legacy Hotels & Resorts’ three Sandton restaurants aspire to being ‘theatres of culinary excellence’. The Maximillien, Parc Fermé and Piccolo Mondo are not unlike art galleries, with their art created in kitchens and served on a plate.
The Maximillien recently introduced a new menu that marks its return to its New York roots. The restaurant is styled on the famous New York bistro, Balthazar, however has a uniquely South African twist. Here guests can enjoy live entertainment during the evenings, a new and exciting wine list, and specials that include a selection of perfectly matured Wagyu beef options.
The venue has also developed a lunch special menu. Additionally, its Maxim whisky and cigar lounge remains a firm favourite amongst patrons.
The Parc Fermé in Maude Street is a convenient eatery for visitors to the Sandton Convention Centre. The restaurant has recently been transformed, exchanging haute cuisine for an Afro-Fusion menu. Guests now enjoy a vibe that is completely local in nature, featuring artistic works from local artists.
A flip through the revised menu reveals dishes such as Red-Red Tilapia, pepper soup with goat meat and pap, and Nigerian beef stew.
Piccolo Mondo in the Michelangelo is one of Johannesburg’s bastions of fine dining. Its monthly gourmet dinners are always popular and it offers one of the most exclusive high tea experiences in the city. Here, the ‘artification’ of food is seen in a new wine pairing menu of two or three courses, as well as a cheese course for good measure.
Beer and food pairing journey
Once a month on a Saturday, the World of Beer hosts a beer-pairing lunch, creating meals that complement the multitude of flavours found in beer. Since the introduction of these lunches in 2015, they have become extremely popular.
The meals comprise five courses, each carefully crafted to pair with a specific SAB brand. Menus change monthly. Anton Erasmus, SAB trade vrewer, takes guests through the pairing journey and draws attention to the mouthfeel, flavours and aromas of each beer and how they enhance the flavours and textures of the food.
“Beer has many different characteristics, thanks to its varied ingredients, with hundreds of malted barley varieties, yeast strains and hops, which make it pair beautifully with food – from sweet desserts to hot spicy dishes, depending on the beer style,” says Erasmus.
International food names at Melrose Arch
Melrose Arch in northern Johannesburg, a mixed residential, business and retail development, has recently attracted two international foodie ‘names’ to the precinct.
A branch of Jamie’s Italian opened late last year, a family-style eatery conceptualised by renowned television chef, Jamie Oliver. It serves tried and tested, rustic Italian cuisine with modern twists, at prices that won’t cause indigestion. Planks (as opposed to platters) of antipasti, pizzas and of course pastas, make frequent appearances from the kitchen, which is partially on view to diners.
A shop away is Paul’s Bakery, a branch of a family-owned Parisian patisserie that began trading in 1889. It’s the place to enjoy a flaky croissant for breakfast, a quiche at lunch and perfectly cooked steak in the evenings. Most diners tend to leave with a box of pastries or a fresh French loaf to enjoy at home.
Keyes Art Mile takes off
There’s a growing buzz at Keyes Art Mile on the corner of Jellicoe and Keyes Avenues in Rosebank, where the contemporary Trumpet building, adjacent to the Circa gallery, houses some select galleries and interior décor shops. A new upmarket restaurant on the top floor, with magnificent views over the northern suburbs, has come in for much attention
Chef David Higgs is one of the forces behind Marble, where marble is a core design material, and wood-fired cooking takes the South African love of a ‘braai’ to a new level. It’s a large restaurant that includes a spacious lounge area where an interesting tapas menu and cocktails are served.
For wallets that don’t stretch that far, the centre includes a branch of the Milk Bar where the African-style bric-a-brac is bound to be a source of conversation and BGR, a clean and contemporary American burger experience. Both sport affordable menus.