Go slow in Sandton

What a wonderful, calming place to stumble upon.

We were greeted by Darlington.  A gem of a waitron.  Kind-hearted, soft eyes and so eager to serve.  I asked if we could have a table on the verandah outside.  to enjoy the Sandton buzz.  Wanted to make my visit to the City of Gold even more tangible.  Hearing the traffic and feeling the lights.  Ek weet dis alles behalwe gesonde lug om in te asem.  Maar dink toe by myself, mens kan mos nie in ‘n kokon leef nie.  And this suddenly made me remember the Chinese lady, that was standing on her own, away from the murmuring vibe of Lourensford Market – around the corner from my offices located on the estate, right next to the market.  She was dressed in crisp white linen, and had a anti dust anti-pollution covering her mouth and nose.  The irony for me was, she was standing with a cigarette in the one hand, and every twenty seconds, she would use the other hand, to raise the mask, in order for her to take the next drag of her smoke.  Peculiar, and ensured a great chuckle.

Back to this lovely space – The Course at Slow in the City.

I was impressed by the slate table tops outside, as it echoes what we did at our restaurant and event space, Zeitz Food.  A lovely contrast between the black slate tables, and the crisp white French Rattan Bistro chairs.  (Oh, if you are not aware, Zeitz MOCAA Food is located on the sixth floor of award-winning museum, Zeitz Mocaa in the Silo district.)

Anyone with a love for interior, and that is compos mentis, would have, without a doubt, opt to have a seat inside. I was in awe, when I walked in, just to check out the inside vibe.  Stepping in through the glass doors, all of a sudden I was surrounded by a variety of green fabrics, and mustard scatters, all different textures and coarseness.  The black and white marble table tops, natural flora installations and the illusion of a green wall  was very unexpected, within the heart of the urban muddle.

And then there is that wall.  That one shelve.  Additional shelves echoing that one cluttered shelve.  Those vases and pots.  Various outlines, contours, forms and shapes.  Shiny copper vases, canary yellow tubs, and lived in terracotta pots, subdividing the restaurant in a very clever manner, made my heart skip a beat or two.  Ek copy dit defnitief by DIE bOOMHUIS, maar wil egter bysê, ek copy nooit mense nie. So dit moet regtig special wees.

The couches are so cleverly laid out on the dining room floor.  You have one couch – retro Scandi feel, set out to service the one side of two tables.  Creates such an intimate feel, sense of community, yet still allowing you enough space for privacy, from the diners at the table next to you, sharing the same, beautiful, deep-buttoned, oversized couch.

The Botanis Gin and food pairing menu was out of this world.  And dearest Darlington suggested that as an optional, in such a none obtrusive manner.  The end-result, was as per the pics.

Gooseberry and Gander

FRUITY | FULL BODIED | FUN

The Botanist, shaken with gooseberry syrup, dill extra dry, and lemon juice, finished with cellulose foam and gooseberry dust

This cocktail was paired with Home Cured Gravlax and Gooseberries

Islay Sunshine

REFRESHING |TROPICAL | SPICY

A blend of pineapple, grapefruit and cinnamon flavours, mixed with Botanist gin and topped with Soda

This one was paired to perfection with Honey and Cinnamon Baked Camembert

I applaud The Course for the beautiful, masculine, on-trend, copper straw that accompanied this one. Sjoe, dit is mooi – en voel daar is ‘n dolfyn of twee gered deur plastiek strooitjies te vermy.  In Europa boikot gaste restaurante wat nie eko-vriendelik is nie.  It is time that all of us in the hospitality industry stand together on this matter.

I cannot wait to experience the full a la carte menu. Looks smashing.  And boast with unique combinations.  Ek het rondgeloop deur die tafels met mense, en gemaak of ek kyk na die interior, maar eintlik wou ek maar net sien hoe lyk die kos. Works like a charm.

One thing that makes me cringe at most restaurants nowadays, is the salt and pepper grinders.  Even if it’s glass bottles, the top is still plastic.  There is a number of substitute options – be creative and save our planet! Every little bit helps… one single-use plastic straw or bottle top at a time.

2018-11-04T21:11:50+02:00 November 4th, 2018|Interior Design, Restaurants|4 Comments

4 Comments

  1. Mia vd Merwe November 21, 2018 at 8:14 am - Reply

    What a beautiful Space!

  2. Bianca Rijnsburger November 21, 2018 at 8:20 am - Reply

    Kry nou so lus vir dai cocktail – beautiful!

  3. Mandie November 21, 2018 at 9:57 am - Reply

    That interior is out of this world! Did you take the beautiful photographs?

  4. Kayleigh Behrens November 22, 2018 at 8:53 am - Reply

    Very descriptive. I would love to visit!

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