Coobs Restaurant is a highly respected establishment within Joburg’s dining community and because of this, I was eager to experience what they have to offer. Our Features Writer Fundiswa Nkwanyana tried it to find out what the hype is all about.
Image: Coobs Twitter
When I walked in, I noticed the beautiful paintings on the double volume walls, well-stocked bookshelves and dramatic hanging lights fixtures above the wooden tables. I loved the natural light that flowed in. It made the dining area feel spacious and inviting. It took us a while to find a table because we walked around the restaurant, admiring the décor and trying to find the perfect table. I’m glad that the waiter was patient with us. My friend and I went for lunch on a Friday, and there were patrons leisurely eating, drinking, reading, working and hanging out with their friends.
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I started salivating when I found out that the Diack Family Farm, called Brightside, only uses organic farming methods. And, that they provide the restaurant with fresh ingredients. The seasonal comprehensive menu is divided into starters, salads, mains, pastas and desserts, with a wide range of drinks. For starters, I ate crisp salt and pepper calamari served with roasted peppers and whole grain mustard mayo. I enjoyed it, and the mustard gave the dish a flavourful kick. My friend had the cured duck leg croquette served with a spring onion puree, Thai cucumber spaghetti and burnt citrus. It looked so delicious that I had to taste it. And, I loved the flavour of burnt citrus with the duck. For mains, I ordered a free-range beef burger, and she opted for the suffolk lamb ravioli served with a herb pesto créme and a hazelnut crumble. She loved the combination of lamb and pesto. When my burger arrived, I was intimidated by the size. It came with hot leek marmalade, farm relish, grilled homemade halloumi and a side of hand cut potato chips. I was blown away by the juicy and tender beef patty. My sweet tooth was not disappointed with the dessert. I enjoyed textures of chocolate served with orange and lavender. The chocolate was rich and delicious. My friend had the basil parfait served with ricotta creme, granola crumble and lemon sorbet which she enjoyed. What stood out for me the most was the plating technique which made the food look like art.
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I could literally taste the freshness of the organic ingredients, and this changed my mindset about responsible and sustainable eating. I now understand why everyone has been talking about this eatery. It offers a world-class dining experience with fresh ingredients and exquisite cutlery.
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