We’ve been seriously spoilt in Johannesburg with the number of superb restaurants showcasing their new Spring/Summer menus. The trend sees a celebration of beautifully plated, bright and vibrant ingredients, with fish and oysters making a big impression, and fresh fruit-inspired treats replacing chocolate indulgence in the dessert arena.
Bistro Michel
To begin with, chef patron Michel Morand is offering a ridiculous, R1 starter special to celebrate his 25th year in South Africa, yes, you heard right. (Offer from 24 Oct – 6 Nov 2017, T’s & C’s apply*). These include his signature, duck liver pâté with Melba toast and terrine with onion confit. But, he’s also added an array of exquisite salads that give a lighter touch to his traditional, rich, French menu. The most delectable of these is the duck and rice noodle salad served with cabbage, carrots, coriander and almonds, tossed in a lemon, ginger, honey and sesame oil vinaigrette. For mains, the tartare de boeuf with pommes frites is a beautiful alternative to a conventional steak. Dessert sees a cherry and almond tart with snickers ice cream that’s enough to make you gasp.
The Grazing Room
What an absolute treat – Chef Marthinus Ferreira and his right hand woman, Jess McKinnon, have put together a gorgeous amalgamation of old and new ideas at DW Eleven-13’s sister restaurant. For those who haven’t been, it’s all about sharing, with a tapas-inspired menu that will absolutely delight. Their summer highlights include a tom yum calamari with coconut, peanuts and spring onion that is a textural delight and beer-battered prawns with red pepper chutney and avocado mousse that is devilishly good. For dessert, the Eton mess with papaya, passionfruit and orange blossom Chantilly will puzzle you…in a good way…you’ll wonder how something so simple, can taste so utterly remarkable.
Luce, Tsogo Sun Hyde Park
Here you’ll find a seriously eclectic array of Italian and Japanese cuisine (don’t worry, it’s in no way fused) in a stunning setting overlooking Sandton and the Parks. But, as an addition, Luce’s new summer menu gives each of their chefs the chance to present a dish of their design, a great initiative, and one that will not disappoint. You’ll find them under the ‘Chef’s selection’. The caprese ‘salad’ with crisp sage, dehydrated olives, aged balsamic and basil oil will open your eyes to the potential in modest ingredients, and the salmon with cauliflower purée, grape salad, dill, pine nuts and capers is the perfect summer dish: fresh and delightful.
Eatery JHB
They’re best known for their unapologetic 5-5-5 concept: 5 starters, 5 mains and 5 desserts, no fuss, no sides to choose from and no doubt you’ll love every mouthful – because these guys really know what they’re doing. The summer menu sees beautiful, clean flavours executed with panache. To start it’s a tossup between Luderitz Oysters served simply with a spanspek and tarragon relish (they’re so fresh, you’ll forget you’re in Joburg) and a salad of grilled fennel with Parmesan and lemon. The fillet main with charred baby vegetables, potato croquettes and a wholegrain mustard sauce is sexy, sultry and very hard to beat.
All images by Kate Liquorish.
* Only one starter per person is permitted during this promotional period and is valid at this price provided the diner also orders a Bistro Michel main course (includes hamburgers). The offer runs for lunch and dinner from October 24 to November 6. Booking is recommended.