At its heart, the menu celebrates South Africa’s culinary heritage while embracing global flavours to create dishes that feel both familiar and exciting. Traditional influences are woven throughout. The style is distinctly local in heritage, yet globally refined — a balance that reflects the spirit of modern Sandton.
“These touches anchor the menu in South African identity while elevating it to suit a cosmopolitan, business-focused clientele,” says Food & Beverage Manager Ofentse Morake. “If we had to capture it in one phrase, it’s Mediterranean with a twist – refined yet accessible.”
Equally important is the use of seasonal and locally sourced produce, which ensures freshness and sustainability while showcasing the rich agricultural landscape of South Africa. Charred seasonal vegetables, nut brittles, green beans, sugar snaps, baby spinach, and local cheeses highlight the bounty of local farmers. Seasonal adaptability ensures that the menu remains vibrant and dynamic throughout the year, offering returning guests something fresh on each visit.
Global influence is reflected in dishes like truffle-infused beef tartare, butter chicken fettuccine, gnocchi with butternut and chorizo, and chocolate opera cake, which balance international familiarity with local personality. This fusion speaks to Sandton’s role as a crossroads of cultures and business, where global tastes meet South African hospitality.
In essence, the menu is a culinary bridge between cultures, marrying local heritage, seasonal South African produce, and global cuisine application. It is crafted to provide comfort, sophistication, and a sense of place – whether guests are local professionals, international guests, or leisure diners seeking a taste of modern Sandton.
“There are several hero ingredients and techniques on our menu that tell a bigger story about local sourcing, sustainability, and culinary craft,” says Morake.
For example, Pap “Parancini” with Chakalaka Purée is a playful reimagining of South Africa’s most traditional staple, pap. Instead of serving it plainly, it is transformed into golden, parmesan-dusted spheres – like Italian arancini. The base is humble maize meal, but the execution is elevated. This celebrates South African heritage in a modern, business-hotel context, showing that local ingredients can compete on the same stage as international fine-dining classics.
The tartare saved with fishcakes nods to Cape Malay spice traditions—mild curry, tangy pickle, aromatic warmth—layered into a familiar Western format. It highlights the fusion history of South African cuisine, influenced by spice routes and migration, while keeping it approachable to international guests.
The “From the Coals” section celebrates open-flame cooking, which is central to South African food culture (braai). Sauces like sheba (tomato and onion relish), chimichurri, and peri cream showcase local and global flavour traditions, and tie into the communal culture of the braai, while offering precise, consistent execution for a business-dining environment.
If Morake and his right-hand man, Executive Sous Chef Thokozane Shongwe had to recommend a perfect food and wine pairing from the new menu it would be the signature Maslow Beef Short-Rib Lasagna with Boschendal Nicolas.
“Our overnight-braised beef short rib is layered between silky pasta sheets, rich béchamel, and parmesan snow — a refined take on a comforting classic,” says Shongwe. “The slow braise creates depth and tenderness that lingers with every bite.”
Paired with Boschendal Nicolas, a Cape blend of Cabernet Sauvignon, Shiraz, and Merlot, the wine’s dark fruit and spice lift the richness of the ragout, while its smooth tannins mirror the lasagna’s velvety texture, adds Morake. “Together, the dish and wine create a balance of warmth, elegance, and South African soul — the taste of comfort elevated.”
The chefs and their team want guests to walk away feeling a sense of place and belonging. “The food should spark recognition — whether it’s the comfort of a milk tart that reminds them of home, or the surprise of pap spheres reimagined in a way they’ve never seen before,” says Morake.
The menu is designed to create a balance of familiarity and discovery; for international guests it must leave a memory of South African flavour that is made into a polished, global dining experience, while locals feel proud to see their food culture lifted in a cosmopolitan way.
