Janse & Co

Janse & Co
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R110 avg main meal
Groups, Special occasions
Contemporary fare, Country-style fare
Mastercard, Visa

Critic's review

Rupesh Kassen

Chef Arno Janse van Rensburg, previously of 2016 Top 10 restaurant The Kitchen at Maison, brings his culinary expertise to Janse & Co, a new casual fine-dining restaurant in the heart of Cape Town.

Arno heads up this new venture with partner and pastry chef Liezl Odendaal, previously of Weylandts and Ellerman House. The space, which briefly housed YUZU Kitchen & Bar, has been completely transformed. Arno’s attention to detail and authenticity shows not only through his food, but shines through in this impeccably decorated space.

The chef’s passion for seasonal and foraged ingredients is showcased in small dishes comprising two or three star ingredients. 20 options on the flexible tasting menu can be enjoyed in three to seven courses in a well-balanced range of vegetarian, seafood and meat dishes and desserts.

The experience begins with a bread course: ciabatta and cracker bread infused with whispers of the sea and earth. Local flavours like seaweed, buchu and caraway seed are subtly pronounced and served with a generous dollop of whipped olive oil. This sets the scene for the simplicity and clever play on flavours for the courses that lie ahead.

An opening plate of pressed and thinly shaved watermelon follows, topped with fermented cocoa nibs and beetroot kvass (a Slavic fermented drink) poured at the table. The dish is finished with duckweed and plays on the true flavours of summer.

An elegant plate of sous-vide trout arrives next, surrounded by home-made buttermilk and topped with trout roe and rose petals. This picture-perfect dish with floral notes and soft flavours delivers more on visual appeal and leaves me searching for more of a pronounced flavour.

In contrast, the 10-hour rolled suckling pig, with crispy crackling, bok choy, kimchi broth and lentil sprouts, is three mouthfuls of sheer joy. My only complaint is that there isn’t more of this sterling dish.

A sweet ending of local pecans and buttermilk ice cream with tart gooseberries is the star of the show, and a superb way to complete the experience.

The well-curated and reasonable wine list offers an interesting selection of Cape wines, including favourites like Fram chardonnay and Waterkloof Wild Ferment merlot. A range of cocktails, beers and non-alcoholic drinks like vanilla-peach kombucha and lemon-ginger kvass is sure to cater to every palate.

Warm, friendly and extremely knowledgeable staff members are in tune to diners’ needs without being intrusive.

The contemporary Janse & Co space has been designed with different dining areas. You are welcomed by a floral mural into the first area with a harvest table that can seat 18 guests. Here you can marvel at the house-made charcuterie display and wine selection. The main dining areas give a full view of the hot and cold kitchens. Summer days and nights are best enjoyed dining alfresco in the courtyard, under large trees and surrounded by a hanging garden of herbs used in the kitchen.

The restaurant is only a few weeks old, but holds great promise for an upscale experience on buzzing Kloof Street.

(January 2018)

Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.

  • Ambience
  • Service
  • Food


The Four Coursemen 

Janse & Co, chef Arno Janse van Rensburg’s new eatery in Kloof Street, will be hosting the fourth event in the Four Coursemen Collaboration series, with four renowned chefs showcasing their culinary skills.

On 28 January 2018, Chef Arno will be joined by Eric Bulpitt from Faber restaurant on Avondale Wine Estate in Paarl, Chris Erasmus from Foliage in Franschhoek, and Michelle Theron from Pierneef à La Motte restaurant, also in Franschhoek, to provide an unforgettable food and wine experience.

The Four Coursemen events see top chefs delighting palates with canapes and four courses paired with wines, and the host chef prepares the main course. The menu details of the lunch are not yet available as the chefs plan their courses only days before, once they source the freshest local ingredients.

Arno Janse van Rensburg established himself as one of the top chefs in the country during his six years as head chef at The Kitchen at Maison, during which time it became one of the EAT OUT top ten restaurants in South Africa.

Partnering with pastry chef Liezl Odendaal in this new venture, they have created a beautiful interior with a dark grey palette, and an outdoor dining area in a spacious courtyard, where fresh ingredients are grown in a hydroponic walled garden. A striking floral mural provides a strong feature in the front section of the restaurant.

The Four Coursemen chefs held three very successful events in the winelands towards the end of last year, and they are looking forward to growing the Four Coursemen into a “must-experience” feature in every foodie’s calendar, where top class chefs’ dishes can be experienced together in one grand meal.

The cost for the lunch on Sunday 28 January is R 720 per person, and includes a glass of bubbly on arrival, four canapes and a bread course, four courses paired with wine, as well as gratuity.

Make a reservation with the restaurant to ensure your seat at this gourmet feast, and to get a look at the new Janse & Co.

the four coursement at Janse & Co.


  • Accepts credit cards
  • Dinner
  • Food
  • Licensed
  • Lunch
  • Serves food

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