Established Aug 2019
Les Créatifs Restaurant is the first of its kind in South Africa where fine dining meets a world-class wine list, cocktails, visual art, outstanding décor, interior design and ceramic art in an exclusive dining space.
About
Meet Our Chef
Chef Wandile Mabaso is a creative food artist full of global experiences. He has vast international experience and has worked with internationally renowned Chefs in Michelin star restaurants in New York and Paris. Classically trained in French cuisine, he currently specializes in contemporary French haute cuisine, where only the finest luxury ingredients are used and treated with extreme perfection in the most bespoke settings. Today, Chef Wandile Mabaso is the owner of Les Créatifs Restaurant, which is shaking up the Johannesburg food scene with its unique offering: an experiential form of dining that takes guests on an exciting gastronomic journey. Wandile Mabaso Owner & Head Chef
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Since
2019
About
Meet Our Chef
Chef Wandile Mabaso is a creative food artist full of global experiences. He has vast international experience and has worked with internationally renowned Chefs in Michelin star restaurants in New York and Paris. Classically trained in French cuisine, he currently specializes in contemporary French haute cuisine, where only the finest luxury ingredients are used and treated with extreme perfection in the most bespoke settings. Today, Chef Wandile Mabaso is the owner of Les Créatifs Restaurant, which is shaking up the Johannesburg food scene with its unique offering: an experiential form of dining that takes guests on an exciting gastronomic journey. Wandile Mabaso Owner & Head Chef
Our Choice Specialities
FIRST COURSE
Hout Bay Tuna Tuna toro tartare. Trout caviar. Coconut jus. Bloemfontein Lamb Sliced lamb loin. Artichoke. Broad beans. Red quinoa & lentil. Artchar. Cape malay lamb jus. Centurion Butternut Garden Charred butternut puree. Butternut ragout. Butternut jelly. Butternut texture. Avocado. Ginger confit.
SECOND COURSE
Indian Ocean Fisherman's Stew Prawn. Mussels. Squid. Kimchi. Fennel shoots. Bok-choy. Lemon confit. Krugersdorp Goat 8hr braised goat. Black rice. Baby veggies. Goat cheese. Limpopo Quail Sous vide quail. Curried cauliflower. Bulgur wheat. English peas. Radicchio. Rosemary infused elmusion jus.
MAIN COURSE
Cape Malay Duck Breast Smoked duck breast. grape chutney. Anise carrot puree. Chick pea ragout. Baby beets. Duck jus. Line Fish (Catch Of The Day) Sweet paprika puree. Wild spinach. Artichoke barigoule. Spring onion confit. Salsa verde. Olive mousse. Fish jus. Midlands Beef (Extra 100g @R200) Pepper crusted beef wagyu (50g). Beef tongue (50g). Chakalaka potato puree. Cognac beef jus.
Dessert
Ashanti Chocolate Pot ( D ) Dark chocolate ganache montée. Mixed fruits & fennel compote. Milk chocolate & caramel sauce. Peanut butter & Jelly parfait. Nutty Mille - feuille ( N ) ( D ) ( A ) Puff pastry. Pistachio cremeux. Cranberry & malibu sauce . Hazelnut parfait.
(A - contains alcohol) (N - contains nuts) (D - contains dairy)
FOUR COURSE MEAL
R1250
WINE PAIRING
R2050
COCKTAIL PAIRING
R1750
All menu items are subject to change according to seasonality and availability
