African project
The Gentlemen’s Arthouse – South Africa
T
he new Edwardian-inspired club and cocktail bar, Gentlemen’s
Arthouse in Newtown, Johannesburg, due to its nature as an insular,
small foot-print, big concept space, is designed as a molecular mixology
bar with a high-end tasting-menu and jaw-dropping theatrical
performances.
“The drinks are a bit naughty – that’s how we want them to feel anyway
– served in antique glasses. Even the food will be served in whatever
piece of ‘antiquery’ we think is appropriate,” says executive chef, Jeanel
Pieterse. She has been working on dishes like stuffed marrow-bones,
pressed springbok, a bay leaf crème anglaise, and she is reworking the concept of
assiettes. A definite must on the menu is the Crispy Crudo Cones which are three
mini biscuit-style hand rolls with a trio of fillings, served in a cone stand; savour the
biltong pate, fig salsa and biltong scented cured beef, take a bite of cucumber mousse
with tuna ceviche, deep fried nori and pomegranate caviar or try the slow roasted
garlic and kiri cheese with chopped parsley, salmon tartare and jalapeno salsa.
“The food is largely going to be slow-braised, a celebration of old and new Joburg,
and the desserts will be very, very theatrical.” Following the craft cocktail trend at
high-end bars around SA, the mixologist at Gentlemen’s Arthouse is creating his own
range of aromatics and exclusive cocktails. The venue’s semi-precious stone bar will
also stock special and boutique wines.
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