The LivingRoom’s aim is to showcase our provinces culinary diversity from product to plate.
Additionally, we strive to be one of the country’s flagships regarding sustainability and community development.
Here’s a refined, immersive dining experience that blends sustainability with fine dining, seamlessly. Situated in the lush surroundings of Cowie’s Hill, this restaurant, helmed by chef Johannes Richter, is celebrated for its deliberate commitment to being environmentally responsible, using seasonal fare sourced from its own garden or nearby farms. Johannes, with his fine French culinary training and passion for Asian techniques, crafts tasting menus that rotate based on the freshest ingredients available, ensuring every visit is a unique gastronomic expedition.
Dining is intimate and personal, with seating for only 30 guests, fostering a curated and interactive encounter where Johannes often presents the dishes himself. Diners can choose between a five- or seven-course tasting menu, paired with wines carefully selected by Johannes’ wife, Johanna. One standout plate is the guava, fermented acacia honey, and bitter green sorbet. Inspired by the chef’s childhood memories of guava roll, this dish brings back those sweet and tangy tastes in a nostalgic, yet sophisticated, way.
The most evocative moment comes with the mabele sour porridge and amasi granita. This clever take on a South African staple whisks one back to childhood while demonstrating the chef’s ability to reinvent traditional flavours within a fine-dining context. It’s followed by another playful reinterpretation of a TV bar, made with amasi and sorghum, leaving guests with indelible epicurean memories, old and new.