Situated in the heart of Sandton, Epicure restaurant boasts 160 seats including terraced tables, a 40-seater private dining room and a walled, lush, lawn perfect for picnics. Epic Bar and Cure Deli compliment the culinary chic. Exquisite décor, superb service and fine food accompany breakfast, lunch, dinner and late-night tapas tastes.
Multi-award-winning chef Coco Reinarhz is African epicurean elegance personified. World citizen and son of their soil, his work always engages with what it means to be African in a global gourmet context. With a childhood spent at his mother’s side in her restaurant in Kinshasa and a formal training at the Ecole Hotelière de Namur in Belgium, Coco is uniquely qualified to lead the new wave of African cuisine.
Menus change according to the chef’s inclination but consistently offer a taste of their time and space. Coconut-basted crabs pay homage to the wonders of West African seafood. Slow-cooked Nguni oxtail serve southern African comfort and luxury. Magnificent mabele (sorghum) topped with wild mushrooms include vegan, low GI and gluten intolerants in the gastronomic journey.
Epicure’s exceptional wine collection includes South African, French and New World gems. Chef Coco and the team of sommeliers are on hand to offer food-wine pairing advice. Begin with ginger smoked beef and lush, seductive Viognier. End in the honey hued glories of Constantia.
Epic Bar’s rum focus brings the African Diaspora home in style. Oak aged excellence abounds. Cocktail adjacent gourmet gaps can be soothed and satisfied with a blissful bar menu. And what is life without bubbly? Epicure offers a sparkling selection second to none. Laurent Perrier Special Cuvee and Champagne Salon for the Champagnophiles and Ace of Spades Armand de Brignac for the fashionistas.
Epicure offers one of the finest cigar selections in the city. Their state of the art humidor features the likes of Hoyo de Monterrey Épicure #2, Opus X and La Glorian Cubana Serie R.
I first went to Epicure when it was a little more than a week old ( I have been many times since) addition to Joburg’s dining scene fun and fancy dining experience that allows you to be as epicurean as you please because Chef Coco has taken such time and dedication to creating an experience so delicious and pleasant that from the very first edible thing presented (yep, I’m talking about the bread) your tastebuds are already doing a Wakanda Forever salute 🙅🏽♀️🙅🏽♀️🙅🏽♀️ at the distinct and surprising flavours. Located at Central Square one of the newest shiny mixed use buildings in the Sandton CBD; the decor and finishings are beautifully elegant without making you feel uncomfortable (like when you are too scared to touch anything in case it breaks). Open kitchen restaurants are a firm favourite of mine because you can feel the energy from the makers of the food you are about to receive and this kitchen is a well oiled, seemingly low stress and an efficiently run kitchen. The staff are happy; well versed in the menu; a neat and delicious reflection of our beautiful and diverse Continent depicted in food...Senegal, Uganda, Ethiopia, Morocco , Cote d'ivoire, Nigeria and Angola are just some of the regions that feature ; it’s a travel experience without the airport admin & travel visa drama and will definitely have you adding some of these countries to your bucket list to taste these flavours from the source. Until then, thank you Epicure for bringing this culinary travel staycation to us🖤...definitely recommended for a group date so you can share through the “Share-Share” and order as many of the mains as possible.
Do not skip the peanut butter ice cream and the caramelised plantain - thank me later😘
Épicure by chef Coco Reinarhz has launched. I had the good fortune and privilege to enjoy its first fruits. Épicure is a new high end restaurant in Benmore Sandton, it offers refined African cuisine. It will aim for a market where tourists to South Africa from Africa and anywhere else can enjoy ingredients from across the continent in an exceptionally elegant and contemporary venue. I enjoyed the farmed guinea-fowl as a main option, it truly reminded me of the tastes of Africa when I visited about 15 odd African territories in my mid-twenties. There is an unmistakably mineralic and earthy element in ingredients like plantain and cassava that immediately puts the food in a style of its own. The cellar offered a great selection of South African white wines, we had the David & Nadia Aristargos 2016, we anticipated some hints of chilli and spice in the cuisine, it was the right choice. Chef Coco explains that they will expand the wine cellar to offer a wide selection of European (old world) wines in the immediate future - in anticipation of its European audience that migrates regularly through Sandton. That is not all - Épicure also boasts a brand new bar experience. Most refreshing is the fact that they will specialise as a rum bar - refreshing that a bar would choose this route in the midst of a total gin frenzy at the moment, not that I am complaining, as I do prefer gin to rum, but uniqueness and new trivials always wins for me. Chef Coco chose Pyrat XO Reserve for my untrained rum palate that would usually reject the over-sweetness of other rums. The staff represent all the peoples of Africa and although I am not French speaking, I am certain that this will become and important hub for the business elite that speaks French. Overall, the experience is a true reflection of Chef Coco's style - it is a trusted familiar brand. Go now - while Chef Coco throws a watchful eye over the restaurant floor from the pass. Every single item on the menu should be had!