As the cool weather sets in, here’s where to go for a hot meal at a great price!
Big on noodles, PRON offers comfort dishes for their regulars and new diners looking for some warmth this winter. From noodle soups and dumplings to tofu and spicy chicken wings, there’s a variety for vegans and meat lovers alike. The food experience is about sharing and PRON offers generous and affordable portions. Chef and owner Emma Chen is often on the floor to recommend and advise on dish pairing and sharing.
Luca’s Ristorante Italiano celebrated its 27th birthday on the 1st of May and the celebrations are running all through the winter season until the end of August. Known for their authentic Tuscan dishes and warm ambience ideal for huge groups, Luca’s invites patrons to bring four or more guests and get one free main course.
Dolci Café is all about fresh and seasonal produce turned into simple and extraordinary Italian fare. For this winter season, they’re highlighting their oxtail (coda alla vaccinara), osso buco (braised and slow-cooked veal shanks), and the trippa (or tripe).
Parea is a traditional casual Greek eatery perfect for dinner with friends or family. For their winter special dishes, lamb is the hero. There’s the green bean and lamb stew (lamb shank braised in a light tomato salsa with long beans, potato and carrots), cabbage and lamb (lamb shank braised in a light tomato salsa with potato and carrots), and the kleftiko (lamb shank slowly cooked in the oven, served with a rich Greek brown gravy). The latter, also called “stolen lamb”, is a Greek classic.
Queen of Sheba is an Ethiopian restaurant that offers a fine and culturally rich dining experience. Chef and owner Wondu Pesfaye’s highlights for the winter season include the popular veg combo – green beans, spinach and cabbage – which he calls “the taste of Ethiopia”. There’s also the lentil stew and the chickpea stew. Those who are not vegan, can go for the doro wot (the Ethiopian national chicken dish) with the same vegetables, chicken drumsticks and hard-boiled eggs with caramelised white onions and a kick of chilli. Food is served with injera (Ethiopian flatbread made out of teff flour) and everything is 100% gluten free.
Specialising in meaty fare, Turn ‘n Tender highlights their oxtail potjie, which is popular all year round but especially in winter. “People come for the presentation and the traditional South African experience that comes with the dish,” says Turn ‘n Tender’s Michelle Smith. Vegetarians can come for the veg curry, which is presented in the same way.
Big on variety, this Portuguese restaurant offers a Tuesday Family Day where kids eat for free this season. Wednesday is reserved for half-price pizza. Thursdays are date nights, offering 1kg queen prawns for two, chips and vegetables, a bottle of wine, and a dessert to share for R295.
Executive chef Justin Anderton has come up with a selection of delicious winter offerings. If you’re dining in Sandton, start with the warm and creamy butternut soup with hints of masala and orange. There’s also the aromatic prawn curry served with a spiced basmati and flaked almond rice and topped with crispy onions for the mains. Or tuck into the braised lamb shank, slow-cooked and falling off the bone, served with buttery mash and a medley of vegetables. The Bedfordview restaurant boasts the lobster bisque – a rich lobster soup with hints of paprika and honey served with toasted ciabatta. For the mains, there’s the slow-cooked brisket, smothered in red wine jus and served with side options such as polenta fries or tenderstem broccoli with maple hollandaise sauce and crispy bacon.