Tongue-tying name aside, DW Eleven-13 remains a culinary gem. It comes as no surprise that the food at DW is superb. Chef Marthinus Ferreira is not only a wildly gifted chef and a crucial mentor in the South African food industry, but he’s also one of the stalwarts who has enjoyed time on every restaurant award list, both locally and abroad.
Chef Martinus is famous for being Martinus, a talented, elusive, sharp and honest man who does his own thing – especially in the kitchen. And nowhere does his unique style and point of view burn brighter than on his plates of alluring modern South African cuisine.
The eight-course degustation menu changes often to reflect the changing seasons and highlight the finest produce available. Dishes such as the seared scallop with mushroom purée, macadamia vinaigrette, porcini phyllo discs and baby pak choi paired with the 2015 Normandie 'karen' rosé is the reason why DW remains one of the most requested spots for young chefs to do placements in. Marthinus has an innate understanding of flavour pairings that goes beyond teaching; it is so note-perfect that one has to work side-by-side with the man to inherit his skills. A natural choice is the popular roast duck breast with potato fondant, radicchio, cherry ketchup, burnt honey and duck jus – it plays second fiddle to none because it’s a beautiful dish. All elements are perfectly cooked while retaining the duck’s deep gamey flavour.
On the dessert front, the Valrhona chocolate marquise with salted butterscotch, passion fruit gel, passion fruit cream and chocolate cigars is a culinary crescendo that doesn’t even require a pairing. Clearly a man up to the task, Martinus has opted for the 2013 Rietvallei '1908' muscadel. The resulting combination and flavour profile breathes new life into the dessert, enhancing it and enchanting a nation.
While cocktails, beers and non-alcoholic options are available, any wine enthusiasts would be wise to remember that chef Marthinus is both an avid wine connoisseur and collector so the selection is really worth your while – especially the lesser-known small-scale labels.
Polished and professional. The waitrons are thoroughly well-versed on the wines, expertly offering wine suggestions to go with chosen dishes. They are also very friendly and give the impression that they have time to tend to your every need. So much so that even when the service agility dips, it’s unnoticeable because you feel at home.
A well-appointed elegant dining room with lashings of proudly South African interior pieces.
All occasions. During the day the spot is great for taking shelter from the heat in the summer months or for a quick meeting, while in the evenings the room is moody and romantic.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.
Choose between a four-course menu or the six-course degustation menu at Marthinus Ferreira's Joburg gem. Both change seasonally and offer small tasting plates from the chef, with or without beverage pairings and as vegetarian options.
The performance begins with chicken liver mille-feuille bites, an amuse-bouche of a sous-vide hen’s egg, infused with truffle and served with velvety green pea purée.
On the four-course menu, options include seared tuna sashimi served with oyster coulis, citrus and fennel, or bresaola, vegetable pickles, slaphakskeentjies and dukkha. The Daybreaker sirloin with smoked bone marrow sported exciting flavours.
Highlights include confit quail with pickled onions and the Mauritian sea bass. Both are delightful with explosive flavour. They’re well-prepared, presented and balanced.
When it comes to the sweets, the pastry chef has been adventurous, combining sweet and savoury combinations with vegetables, fruits and herbs. The desserts look fabulous.
An excellent selection of wines suitable for all budgets and palates. There are many unusual wines available too, which have been carefully selected by the chef and the sommelier to tantalise the palate of the more outgoing diner. The waitrons are extremely well-educated about wine and are able to assist with the perfect selection for your meal if you’re not doing the pairing. You can ask questions about the different wines and be informed as much or as little as you’d like. A non-alcoholic pairing is also available, as are cocktails and beers.
The establishment is well-fitted and elegant, with much effort and thought going into the fittings, making the space extremely comfortable. There is a lot of leather, wood and heavy fabric, allowing for excellent acoustics and warmth. A working, visible wine cellar is a lovely centerpiece to the restaurant and creates a lovely focal point.
From start to finish the service is wonderful. It is a pleasure to book a table, change a booking and be accommodated at DW Eleven-13.
The semi-open main kitchen and the pastry kitchen in the new section of the restaurant creates a great ambience for patrons wanting to experience a little bit of food theatre.
Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.
Celebrate with dw eleven – 13 and their 10 year anniversary special this September. A four course lunch at R325.00 per person. Applies Tuesday to Friday and excludes drinks and gratuity. Special valid until the end of September so book now to avoid disappointment.
See menu for Lunch Special :