Top Joburg Winter Menus 2018


From super soups to duck curries and slow-roasted lamb, Joburg eateries are making us melt with joy, thanks to some beautifully curated winter menus.

Love Me So

Bringing a pinch of flair, loads of flavour and a helping of heat to Love Me So’s winter menu, crispy pork pancakes, jaga bata (butter potato salad) and miso eggplant have been added to the mix by chef Alex. And that’s just to start. Patrons can also choose from a curated ramen menu, as opposed to building their own noodle bowl. Speaking of slurping… some signature soups, such as a chicken wanton and vegan miso noodle, will be available until winter puts its stuffy head to bed in September.

Details: https://www.facebook.com/lovemesojozi/

Carnivore (Misty Hills)

Joburg’s favourite carnivorous hangout, the Carnivore at Misty Hills in Muldersdrift, serves top-notch soup of the day in little potjie pots accompanied by in-house baked honey bread. If that doesn’t get your mouth watering, there’s also chicken livers, venison sausages or samoosas to get you warmed up for the main course: all-you-can-eat zebra, alligator, pork, chicken, beef, lamb… Hey, it’s called the Carnivore for a reason. Patrons can also expect fireplaces, song and dance and excellent service.

Details: http://carnivore.co.za/

Perron (Melville)

With churros being served at every second restaurant in the north these days, it’s clear that Mexican food is the new Italian, and no one seems to do it quite like Perron in Melville. Why that specific branch? It’s got a cool-kid vibe about it without having a bunch of hipsters lurking in the corner, and the food is always great. Jump right in with some Holy Moly Chicken – grilled chicken supreme with a red achiote mole, served with Mexican potatoes, roasted tomato salsa and créma. Or there’s the burnt corn croquetas with smokey honey and chipotle salsa. While you’re at it, you might as well indulge in a White Chocolate Fool with white chocolate, raspberry and passion fruit double-cream yoghurt (fool being a folded fruit dessert).

Details: http://perron.co.za/

Clico Boutique Hotel

Chef Marnus’ top winter picks off his menu include the Salmon Gravalax, which includes a beautiful array of winter vegetables as a light, fresh way to start the meal, followed by an order of braised lamb shoulder that is marinated for three days then slow-roasted and served with a beetroot jus. Other entries include butternut gnocchi served with roasted mushroom, spinach, and parmesan. Give it a try and let us know what you think of this adorable establishment.

Details: http://clico.co.za/

Moyo

Tradition forms the corner stone upon which Moyo has built its house. And with tradition comes repetition. Last year it was creamy red pepper soup, hearty stews and hot desserts. This year our favourite African-inspired dishes include dukkah lamb chop thins on a bed of sweetcorn puree and sheba, served with grilled mealies and pap. Patrons can also expect a seafood samp potjie, and West African chicken schnitzel. For pud? Dig into the Moyo Mess – a brown sugar caramel pavlova topped with spicy muscadel poached pears, whipped cream, and gooseberries, or red velvet cheesecake served with a berry compote. A 2-course meal will set you back R189, and a 3-Course R229, which is inclusive of a R5 donation to StreetSmart – an NGO that takes care of street kids.

Details: http://www.moyo.co.za/

Winter Menus 2018

The National

According to Wayne Dietrich, Head Chef of The National eatery and speakeasy in Parktown North, smoky undertones and light, zesty dishes are the flavours for winter 2018. Some of the standout seasonal ingredients featured on his winter menu are beetroot and pumpkin, both of which are featured across a variety of dishes. Must-try delicacies on the menu are the steam buns – a starter served with crispy, sriracha fried chicken; the duck curry – a main of confit with pulled duck legs cooked in a homemade Thai red curry paste; and the Mississippi Mud Pie dessert, which boasts chocolate upon chocolate, but is still light enough to polish off.

Details: https://www.facebook.com/TheNationalJHB/

By Shawn Greyling

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