Winehouse

Winehouse has been named a Top 10 Restaurant for 2018.

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.

CHEF JOHANNES DE BRUIJN

 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.

WINTER LUNCH MENU

Please note that the menu is designed for a three-course dining experience.

Should you wish to only have two courses, we do recommend choosing from our sides to accompany the main course

ONE

merluza con setas – fresh hake | mushroom | salsa verde (V)
pork belly | potato foam | white wine sauerkraut | quince
cauliflower soup | truffle | onion | walnut
ox tongue | pickles | radish | peas | marrow vinaigrette

TWO

chicken ballantine | groundnut sauce | coriander | coconut basmati
potato gnocchi | chestnut | grana padano | truffle
lamb rump | zucchini “moussaka” | tzatziki
monkfish wellington | lemon beurre blanc | baby vegetables
aged beef sirloin | parsnip | truffle | sauce poivrade

Sides ~ R40 (serves 2)
Dressed Roast Potatoes
Seasonal Salad

THREE

café mocha – coffee | chocolate | caramel | cardamom | vanilla
key lime | passion fruit | cream cheese | ganache montée
keso – cheddar ice-cream | hazelnut | quince | parmesan

selection of local & international cheese
(R50 supplement)

(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef

WINTER DINNER MENU

ONE

merluza con setas – fresh hake | mushroom | salsa verde (V)
pork belly | potato foam | white wine sauerkraut | quince
cauliflower soup | truffle | onion | walnut
ox tongue | pickles | radish | peas | marrow vinaigrette

TWO

chicken ballantine | groundnut sauce | coriander | coconut basmati
fontina tortellini | chestnut | grana padano | truffle
(fresh Périgord truffle R40/g supplement)
lamb rump | zucchini “moussaka” | tzatziki
monkfish wellington | lemon beurre blanc | baby vegetables
pork fillet | chorizo | tomato | red cabbage
venison loin | parsnip | truffle | sauce poivrade

THREE

café mocha – coffee | chocolate | caramel | cardamom | vanilla
key lime | passion fruit | cream cheese | ganache montée
keso – cheddar ice-cream | hazelnut | quince | parmesan
selection of local & international cheese
(R50 supplement)

Fresh Australian Périgord Truffle is available on request at an additional R40/g supplement

(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef

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+27 (0) 11 325 2442

10 Bompas Road Dunkeld West Johannesburg

reservations@mix.co.za