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.