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.

AUTUMN LUNCH MENU

AUTUMN 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
chicken balantine | matcha | caramelized onion
ceviche | thai red curry | tom yum pearls
dashi custard | soy & wasabi jelly | pork popcorn | bonito (V)
greek tomato soup | feta | olive | rosemary
R95

TWO
beef brisket | chimichurri | pico de gallo
karoo lamb | goats cheese mousse | brinjal miso puree | gremolata
roasted duck breast | textures of corn (V)
barramundi | radish | swiss chard | fine herb veloute
beef sirloin | onion | pommes dauphinoise | truffle butter (V)
R210

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

THREE
granadilla pudding | crème fraiche ice-cream (please allow 20 minutes to prepare)
boland cheese | madeira jelly | pine nut granola
autumn style eton mess
selection of local & international cheese (R40 supplement)
R95

2 Course (1 Starter, 1 Main or 1 Main, 1 Dessert) ~ R295
3 Course (1 Starter, 1 Main, 1 Dessert) ~ R390
(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef

AUTUMN DINNER MENU

ONE ~ R110

chicken balantine | matcha | caramelized onion Oak Valley Beneath The Clouds Chardonnay
ceviche | thai red curry | tom yum pearls Jordan The Real McCoy Riesling
dashi custard | soy & wasabi jelly | pork popcorn | bonito (V) Craven Clairette Blanche
pig trotter croquette | smoked eel | apple | onion dashi cream Sanniesrust Grenache
greek tomato soup | feta | olive | rosemary Domaine Grier Rosé

TWO ~ R230

quail | cauliflower cream | pak choi | dumplings B Vintners de Alexandria
beef brisket | chimichurri | pico de gallo Trapiche Malbec
karoo lamb | goats cheese mousse | brinjal miso puree | gremolata Sijnn Low Profile
roasted duck breast | textures of corn (V) Stellenrust 51 Barrel Fermented Chenin Blanc
barramundi | radish | swiss chard | fine herb veloute Julien Schaal Mountain Vineyards Chardonnay
beef sirloin| onion | pommes dauphinoise | truffle butter (V) Matthew van Heerden Pinot Noir

Sides ~ R40 (serves 2)
dressed roast potatoes
seasonal salad

THREE ~ R95

”millionaire’s shortbread” – biscuit | dulce de leche mousse | chocolate jelly Adoro Natural Sweet Mourvèdre
boland cheese | madeira jelly | pine nut granola Peter Bayly White Port
granadilla pudding | crème fraîche ice cream Tokara Reserve Noble Late Harvest     (please allow 20 minutes to prepare)
autumn style eton mess Valdo Prosecco DOC
selection of local & international cheese (R40 supplement)
Meinert Semillon Straw Wine

5 Course Tasting Menu ~R450 (Chef’s Choice – Only available to the entire table) / Wine pairing ~R200
9 Course Degustation ~R650 (Chef’s Choice – Only available to the entire table) / Wine pairing ~R350

(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