Taste Excellence

Winehouse epitomises elegance with its double-volume glass-fronted, wine cellar looking out on the gardens. Our executive chef, Johannes de Bruijn and his team serve meals which encompass a philosophy of heart and home – comfort food which is prepared using fresh seasonal produce sourced from the hotel’s organically grown gardens.
Outdoor terraces and gardens overlook the lap pool allowing restaurant guests to make the most of the beautiful South African climate whilst being in the heart of Johannesburg’s premier business precinct.

Meet first at the bar or in the circular lounge which are ideal places to entertain guests or relax before or after dinner.


 Born and raised in Zimbabwe, Johannes started his culinary journey at the Sheraton Hotel & Towers in Harare before relocating to Johannesburg to complete a four year apprenticeship. After completing a diploma in culinary arts through HTA as well as receiving City & Guilds accreditation, he travelled the east coast of South Africa seeking to expand his food knowledge.

On returning to Johannesburg, he decided to follow his sweet tooth and took up a position at a small artisan patisserie near the city centre where he learnt the art of scratch-making French confectionery and artisan style breads.

Autumn Dinner Menu


Brown onion soup | grana padano | sherry vinegar – Badenhorst Family Wines Papegaai

Barracuda | black rice risotto | squid ink | mung beans | kewpie mayo – Thelema Verdelho

Miso broth | soba noodles | miso marinated flank steak – Spice Route Grenache

Mushroom salad | porcini flan | mustard cress | peanut dressing – Thelema Sutherland Chardonnay

Baked trout | yoghurt | lemon | salmon roe | green olive – Warwick First Lady Chardonnay (Un-oaked)


Pork neck | butternut | soubise | smoked pork belly | plum – Noble Hill Viognier

Roast lamb | pomegranate | pistachio | labne | lamb jus – Spioenkop 1900 Pinotage

Grilled aubergine | bulgur wheat | seed and nut granola | onion compote – Secateurs Chenin Blanc

Beef sirloin | black beans | chimichurri | tomato | bone marrow – De Trafford Petit Verdot

Mauritian sea bass | sourdough and herb crust | fennel and citrus salad – Domaine Grier Blanc

Honey-glazed duck breast | kimchi | scallion | soy | five spice jus – Kloof Street Swartland Rouge

(All main courses served with side servings of seasonal salad & dressed potatoes)


Caramel | almond | white chocolate – Thelema Riesling Late Harvest

Gulab jamun | guava | pistachio | cardamom – Villiera Jasmine

Apple and ginger pudding | roasted apple ice cream (please allow 20 minutes to prepare) – Meinert Semillon Straw Wine

Crottin cheese | mushroom | hazelnut | sauvignon blanc dressing – The Fledge & Co Fumé Blanc

3 Courses (1 starter, 1 main course & 1 dessert) ~ R375 / Wine pairing ~ R200

Johannes de Bruijn – Executive chef

Autumn Dinner Menu

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+27 (0) 11 325 2442

10 Bompas Road Dunkeld West Johannesburg