6 course menu: R1280.00 per person (excluding wine);6 course menu: R1460.00 per person (non-alcoholic selection);6 course menu: R2080.00 per person (including local and international wines);6course menu: R6200.00 per person including Sommeliers wine selection.
Special occasions, Views
Fine-dining food, International, Modern
Amex, Diners Club, Mastercard, Visa
Grei Restaurant, helmed by Chef Candice Philip, impresses diners with its restrained and elegant take on fine dining. The name, which roughly translates to ‘A Society of People’ and is also a play on the colour grey – a colour without colour, as Candice phrases it – captures the ethos of building a community around food and creating dishes that bring colour to the otherwise neutral setting.
The six-course tasting menu heroes simplicity, with each course listed by three main components. Chef Candice’s passion for herbaceous flavours is woven throughout. The dishes, each carefully considered, are designed to bring a host of new colours, textures and flavours into the space, creating a multi-sensorial gastronomic journey. The herbaceous undertones flitter in and out across the menu and though they could come through stronger at points, where they are present they work so well.
Standout dishes include the first course of ostrich tartare, which brings hues of purple to the plate with textures of red cabbage and sorrel. The duck, apricot and thyme course is simply sublime. A study in flavour and texture, the dish comprises the creamiest duck liver parfait and elements of apricot, thyme and walnut complementing the perfectly cooked duck breast.
As any good meal should, the menu ends as well as it began, with a finale of guava, beetroot and hibiscus – a guava mousse lays base to a beetroot biscuit, upon which an artwork-like display of textures of beetroot, hibiscus and bee pollen are beautifully displayed.
Grei also caters to vegetarians and pescetarians with tasting menus available for both dietary requirements.
The impressive wine offering is worth noting – paired by critically acclaimed sommelier Lloyd Jusa, winner of the Wine Service Award at the 2015 Eat Out Mercedes-Benz Restaurant Awards, it sees a combination of local and international wines paired with each course. Three pairing options are available: a non-alcoholic pairing, the standard wine pairing that pairs some truly spectacular local and international wines, and the sommelier selection that delves into the Saxon cellars for rare vintages and really special finds.
As expected of The Saxon, service is phenomenal. A nod to fine dining of days gone by, Grei sees a return to white-gloved tray service, ensuring each intricate dish arrives at the table precisely as it was plated.
Taking inspiration from its name, the restaurant is fitted in various shades and textures of grey, creating a backdrop against which the bright and colourful dishes pop. White textured tablecloths, polished silverware and Riedel glassware complete the table settings.
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Special experience. Great attention to detail. Fine dining at its best.