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New Food

Looking for the best new restaurants in town? We got the inside scoop from the reviewers at Eat Out, SA’s largest restaurant directory.

JOBURG – A STREETBAR NAMED DESIRE: The same team that brought us The Griffin and Perron has opened this cool tapas restaurant-slash-cocktail bar with awesome sundowner views across Rosebank. It’s a favour explosion with a clear Middle Eastern/Ottolenghi influence – think paprika, za’atar, mint, lemon, pomegranate, tahini and zhug.

EAT THIS Harissa-marinated sirloin with a citrus-and-chilli punch from the preserved lemon and chimichurri.
144 Jan Smuts Avenue, Unit 2 Parkwood Mansions, Parkwood streetbar.co.za

SAINT: The latest venture from the team behind Marble, chef David Higgs and entrepreneur Gary Kyriacou, Saint is an edgy Italian-concept restaurant with cheeky visuals. It’s “Italian… but twisted,” says David. A magnificent space for everyone to eat, drink and celebrate.
EAT THIS Ricotta gnocchi atop a textured romesco sauce with leeks and crispy kale or Italian sausages. Cnr Rivonia and Maude Street, Sandton saint.restaurant

STELLENBOSCH – EIKE: With his unique spin on South African dishes, this restaurant showcases Bertus Basson at his best. Get comfortable though – this is a 12-course indulgence, from canapés of wildebeest and macadamia to bobotie like you’ve never experienced.

EAT THIS The bread course includes house-made sourdough and mosbolletjies served with homemade butter and the chef’s trademark ‘Opsitkers’, a candle made of beef fat that is lit at the table and melts into a puddle you can dip your bread into.
50 Dorp Street, Stellenbosch bertusbasson.com

CAPE TOWN – SKOTNES: Skotnes, at the new Norval Foundation gallery, offers SA classics with a stylish twist such as jaffles filled with Cape Malay braised brisket and peach chutney, served with tomato smoor and sambal.
EAT THIS Bobotie made with succulent slow-cooked lamb shoulder, served with the fufest coconut-scented rice and deliciously sweet and sour homemade chutney.
4 Steenberg Road, Tokai norvalfoundation.org

BAO DOWN: A contemporary take on the cuisines of China, Korea and Japan, including prawn toast with dipping sauces or sashimi with Ponzu dressing, pickled jalapeño and radish. Do book as it’s usually full.
EAT THIS Hot and sour soup with beef brisket and steamed rice (they’re not joking about the sour part).
3 Vredehoek Avenue, Oranjezicht

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