Located on the Keyes Art Mile strip – a swanky district marked with boutiques, art galleries and the premium members club, Mesh – Marble is the epitome of a trendy haunt. Throw in a famous name – David Higgs, who is both proprietor and chef – a killer rib-eye and unmatched views, and you’ve got yourself a Jozi icon.
For all intents and purposes Marble is a steakhouse, but leaving it there is like saying Versace merely dabbles in luxe prints. Marble came to service a high-end steak dining penchant Joburg didn’t even know it needed. Although large in size, the ultra modern dining room with slick furnishes is fully booked day in and day out – not to grab a selfie with the city’s most celebrated chef, but rather for the extensive selection of well-aged premium cuts of meat.
Even though this is a steakhouse, complete with imported open-flame griller, chef David’s past in fine dining dictates that a meal must still be enjoyed as a sumptuous S curve of light meals to heavier and end on a sweet note, so expect an enticing spread of light Mediterranean starters to heavier more robust Argentinean-inspired grill-fare all made using local seasonal produce – and at times taking on a wholly South African twist.
‘Shellfish on a braai’ is not yet a heavily bandied about phrase outside of the West Coast, so to start one ought to have a go at the Mediterranean wood-fired octopus with red wine mole, cured lardo, crisp red onions and cucumber – a visual feast and a tender treat with a smoldering finish from the hot coals. From the Med to the Levantine region, the other must-try starter is the grilled aubergine, baba ghanoush and kimchi peanut brittle with sesame dressing – where the sesame dressing adds a piquant Asian slant to what is typically a classic Kurdish dish.
Sitting in the moody space, engulfed in heady aromas of flame grilling, is enough to whet one's appetite for the main event. The rib-eye steak with sauce foyot – a rich Béarnaise with meat glaze – smoked bone marrow, tomato chutney, grilled courgette and potato crisps remains a fan favourite, but the grilled pork belly is quickly gaining popularity. The latter served with a mustard sauce, teriyaki sweet potato, pork crumble, and apple salad with a lime, honey and ginger dressing is a rich indulgent dish. For something lighter, look no further than the vine-wrapped tuna with a brined king oyster mushroom, a king oyster braised in seaweed and capers, fermented mushroom sauce and broccoli mole.
Chef David might be a serious chef, but he’s not devoid of a sense of humor. The desserts harken back to childhood treats as well as some celebrated local flavours. There’s the ice-cream sandwich and the cheffed-up rosewater koeksister served with khulfi ice cream and a pistachio tuile.
This is the only spot where the bar and its extensive wine ‘cellars’ are as talked about as much as the kitchen. Marble’s bar is tantamount to legendary, serving up the finest cocktails, including the best negroni in Joburg; while wine lovers come here to indulge in their old favourites or to discover rare gems under the expert guidance of sommelier Wikus Human.
Spirited and professional, with a magnetic air of pride – even amongst themselves, the staff appear proud to call this place work and relate to each other with a great sense of camaraderie.
Many establishments have aimed for the elusive styling that melds chic clean lines with ornate detailing and sexy finishes – but while many have faltered, Marble flourishes. Add to this the truly magnificent views of the Jozi jungle and you may struggle to find a better appointed spot in the entire city of gold.
Showing out-of-town visitors the very best of Jozi – Marble is the ultimate high-end melting pot, where the city’s slickest come to play.
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The Marble Journey
I awaited in anticipation for yesterday as I finally arrived at the quintessential Marble Restaurant.
The restaurant is situated in Keyes Art Mile, the food hub of Rosebank. The views are spectacular throughout the magnificent restaurant.
Marble Restaurant is the love of cooking on fire and the cuisine is one of a kind.
The restaurant boasts elements of fine art throughout the lunch and dining experience. The glasses and cutlery are sparkling, I really enjoyed the natural light that lights up the restaurant.
There is a dining area and bar area. Each area has bespoke menus'- it's the best of both worlds.
The meal I opted for was a earthy meal. It was Gnocchi. The gnocchi was soft with a delicious Ricotta filling served on a bed of smoked tomato butter, topped with tomato from the coals and grilled pepper.
I am an Aspiring Chef and I love Experimenting with flavor. The Mile 8 book about cooking is interesting and it has a great story. One of my favorite recipe in the book is the Marble Fries. I ordered this and these Marble fries were out of this world. It was actually perfectly spiced and fried to perfection #Amazing
There is also a limited Edition Smoke Inspired Cocktail Menu - this is something you have to experience.
My awesome afternoon ended with Marble Style ice cream.
My overall experience was fantastic and thank you to the wonderful team (Chef Tyler, Mandisa and Victor)
Thank you for making a special day memorable!
Fantastic food, great service and a totally 100% experience all round!
Thank you for a great memory!!!!
Having had probably the best steak of my life in 2018 at Marble, we did not hesitate to maximise on an impulsive weekend to Jozi to make a turn here again. Our previous booking, also on a whim, got us seats at the counter by the kitchen. Dinner and a show, we called it. Marble has arguably one of the most theatrical kitchens of any restaurant we've ever been at and watching the team work a busy Friday night dinner service was magical.
This time around I booked with a little more notice, and booked a table.
We arrived approximately 7 mins early for our 8 pm booking. The hostess assured us our table will only be a few minutes, and invited us to take a seat at the bar. Except the bar was full.
We stood around for a few minutes, expecting the hostess to collect us at any moment. When she didn't return, we went back to the reception desk. A new hostess promised to check on our table. Hostess A returned and was surprised that we're still standing there, referred to me as Carol (laughed it off when I corrected her) and rushed back to the dining room to check on the table, again. By now I was sitting down on the ornamental chair in the foyer. This jumble of a welcome put a slight damper on my very excited mood. This was not what I expected.
We were eventually seated at a table near the kitchen, and from this point forward I cannot fault the service. Our waiter and wine waiter were both attentive, professional and non-intrusive. The Marble experience we expected, once again returned to us.
Our food was sensational. We ordered a Carprese salad and Prawn Nachos for starters to share. The burrata was spectacular and the prawns perfectly cooked. We defaulted to our favourite dish, the ribeye steak, for mains. The meat was incredible. Great quality, well aged and perfectly cooked and seasoned. What was slightly confusing was the crisps on the plate, accompanied by a ramekin of French fries with what the waiter referred to as the "secret spice". Not so secret was the presence of sugar in this spice, which gave it a bit of a strange taste. Perhaps just not to my palate. But the potatoes two ways was a little weird for us, to be honest. The ribeye was the hero. It really didn't need all this window dressing.
For dessert we shared a choc chip ice cream cookie sandwich which was everything we expected it to be. Rich, homemade ice cream and a fresh, rich, buttery biscuit. The perfect ending to this sensational meal.
Marble is a beautiful space, with a fantastic atmosphere. I really buy into David Higgs's food philosophy and will return to his restaurants as often as I can. While my previous experience at Marble made me believe they fully deserved the spot on the top 30 as they had that year, Im wondering if our experience with the hostesses this time round was an exception, or not. I really hope so, though. That ribeye is just sensational.
Great Sunday noon spot, drinks are wonderful, food is tasty every time.
We have been to Marble a couple of times and loved every minute of it. The service and food was impeccable and the only downside is finding parking. My husband ordered their pork belly once and that was a bit disappointing but we found their red meat selection to be top notch especially their bone marrow fillet ??
Upon my 3rd time dining at Marble, i must say the food is below par. The service is excellent, the ambience is cool and vibey. However the food leaves much to the imaginations. We were a table of 7 and a variety of dishes were tasted and none were flavourful or particularly creative.
For the reputation that Marble has one would expect much more.
I think the issue comes in that the restaurant seats about a couple of hundred people, and to serve food fast and at quality for that amount of people must be extremely difficult and i understand that, but then quality and taste might lack and I think that is what is happening here.
Marble is over hyped and not worth your money.
rather go there for a sundowner cocktail to enjoy the view and the beautiful bar and interior
M Y M A R B L E E X P E R I E N C E
I'm spending some time in Jozi this week and given all the hype behind @marble_sa I had to give it a try! All I have to say is believe the hype. Marble was an experience from the word go.
The service was inspiring, welcomed from the elevator, quickly seated, and were well taken care of by our waiter Chris. The restaurant decor is beautiful, offering great views of Joburg. Their win of the @eatoutguide Boschendal style award for 2016 was well deserved.
The food was delicious and came out really quickly. Shared a prawn starter and quickly regretted we didn't each order our own, it was sublime. My partner enjoyed his rib eye though I felt it could have had a little more finesse. The bean stew side is a glorified koo bean salad. The pork belly was good, different from others I've had in that they steered clear of the sweet and crispy, however as a result, the fat wasn't well rendered and not great to eat pure fat. Enjoyed the dish despite this especially as it's one of the better priced meals.
Marble is on the pricey side so great for special occasions. The lounge and cocktail bar offers some tapas dishes to share which won't dig too deep into your pockets. Service dipped when we moved over to the balcony/bar lounge area, and the cocktails are just too expensive, but otherwise a great experience.
Had a booking at Marble Restaurant for the evening of the 3rd of February 2018 in celebration of my wife’s birthday. Reception was excellent, sommelier’s recommendation impeccable and the waiter (Romeo) superb. Starters were exceptional and beaten the expectation. However, things went South from there … My wife ordered the Ribeye on the menu (R280.00) whilst I opted for the Chef’s recommendation, also ribeye. I was presented with an inferior cut of meat, wrought with sinews. Efforts to battle past the sinew was impossible, making the dish uneatable. This was communicated to Romeo who firsthand witnessed and confirmed my assessment. He promised to call the manager- who was a no show! I eventually called for the bill and aborted dessert, and stunned to find that the dish was priced at R650.00 as “open food”. My wife asked me not to make a “scene” and we left. I posted a note to the restaurant a week ago, and to date have had no courtesy of a reply or apology. To a lesser extent, fries were served on top of tomato sauce, making it soggy and the fries over-salted.
Marble restaurant has to be the best restaurant we have visited in many years.
From arrival the staff were professional, warm and friendly. Service at the bar was prompt affording is time to take in the fantastic views and sunset. But the Best was still to come, as you walk into the restaurant you know this is a special place. The decor is amazing and the imported kitchen is spectacular. The food was outstanding from the starters through to desert. We can highly recommend the filet, the lamb and tuna. A highlight was meeting David who gave of his time to chat with us. All I can say is we will be going back very soon.