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Diane de Beer
As a retro starter redux, the spinach tart with blue cheese, snails, and bacon onion in a cream emulsion with microgreens is as pretty as it is tasty. Or try the textures and flavours of a cauliflower and calamari combo.
For mains, options include a lip-smacking rolled pork belly with bits of fired pineapple, tonkatsu sauce and five-spice parsnip purée, broccoli and butternut, as well as poached monkfish, perfectly cooked with delicious skin, and exquisitely textured polonaise sauce, toasted nuts and flower vegetables.
Round it all off with an all-time Zest favourite – lemon tart with bits of jammed citrus to add texture and ice cream. Piña colada sago is another throwback option.
The cellar boasts a quality selection of wines, with good suggested pairings.
Service is sharp and charming at this family-run restaurant that’s been around the block.
Contemporary chic – smart yet understated. A recent move to Pretoria’s food hub has given Zest better exposure to the city’s foodies.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.