Head Chef Johannes de Bruijn was born and raised in Zimbabwe. He started his culinary journey at the Sheraton Hotel & Towers in Harare before relocating to Johannesburg to complete a four-year apprenticeship.
More recently, Johannes spent two years at Cube Tasting Kitchen under the guidance of Dario De Angeli where he found the freedom to experiment with new flavours and techniques and develop a more modern and fun approach to food.
Join fellow diners and enjoy “simple flavours presented in a modern, elegant way, with an emphasis on enhancing the natural flavour of the ingredients,” savouring the finer things in life with people who appreciate beautiful food.
selection of appetizers
Salmon Tartar - with pickles, lime and hollandaise
Beef Fillet - served with onion cream, pine nut dressing and oxtail espuma
Gorgonzola - with sultana, white chocolate and compressed pear
Guava - with goats cheese snow, hazelnut, spice
This highly acclaimed boutique hotel restaurant epitomises elegance, with its double-volume glass-fronted wine cellar overlooking the gardens. This warm, intimate setting has a chic French bistro feel, rather than that of being in a hotel.