The drunk olives in warm gin and citrus are as outrageously popular and moreish as ever. Tonic’s flatbreads with smoked butter are another must, perhaps as a starter.
Then there are the small plates (though some are quite major), like the molten pork belly and crispy slaw or beetroot and softly gin-cured salmon, a beautiful and delicious dish. There are one or two vegetarian and vegan dishes among less than a dozen items.
On Sundays there’s a fixed-price braai menu that includes a starter and a G&T.
Desserts sometimes flow into the cocktail territory, like a very grown-up Ginologist citrus-and-chocolate martini. There’s also an ever-so-slightly sour crème fraîche ice cream with sweet honeycomb.
Tonic has its very own cocktail style. Tonic’s drinks are flirty, fun and even a little crazy. They have become famous for the Mother Fluffer cocktail with marshmallow-infused gin, toasted marshmallows and candy floss that you keep feeding with flossy balls to get it to change colour and texture. The 15 or more tonics themselves are extraordinary and the gins themselves are encyclopedic, with over 40 South African gins and 17 other from around the world.
It’s fun and friendly. Lots of trouble is taken to introduce people to new drinks and explain the older ones.
Frequenters tend to be fairly trendy but it’s a real attraction for gin-lovers of all ages.
Knowing and experiencing gins in all their fun forms.
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