A meal at the Brasserie always leaves one feeling like you have had dinner at a ‘grown-up’ restaurant. Everything is done in a very simplistic but understatedly elegant way. From white linen and napery to the perfect venue, dining here is a real treat.
Under the guidance of the petite Ané Wait, the menu is forever changing without veering away from their roots as a brasserie. An apple and mint blini is refreshing as an Amuse Bouche. Cauliflower and goat’s cheese soup, as well as a goat’s cheese panna cotta with pickled radish jelly and beetroot purée, or moules vin blanc with pommes frites and steak tartare are some of the starters one can enjoy. Duck salad with berries and currant dressing is substantial but refreshing and light at the same time. A wonderful duo of beef with wild mushroom consommé, foie gras ravioli and fillet en croute, as well as gnocchi ratatouille for vegetarian diners, or their legendary 440g chateaubriand to share, are main course options. Ile Flottante, French apple tart and a cheese plate are some of the dessert options. For those who cannot decide, they also offer smaller portions of three of the desserts on one plate.
The menus and wine lists are printed on thick cream paper with the Brasserie’s embossed emblem at the top. The cellar selection includes Spioenkop Riesling, Ondine Semillon, Dorrance Chardonnay ‘Cuvee Anais’ Magnum and many more. The by-the-glass section is a full A4 page long, indicating that they understand what their customers want.
Under the expert guidance of Sinisa Nikolic, the service at Brasserie is attentive and professional, without being cold and mechanical – everyone is comfortable in their service styles and it makes for an enjoyable experience.
This iconic house by Karl Jooste transformed into a restaurant is always simple, yet stylish and elegant, and it is interesting to see how they add to and play with small interior changes. It is one of the best venues in Pretoria to have a party – there is a glorious roof setting overlooking Waterkloof for private dining, but also a subterranean wine cellar opening onto a beautiful patio for outdoor gatherings.
Modern dining in a Mid-Century architect-designed space
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