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
1st Course
HOUT BAY TUNA Cape tuna. Chipotle. Mussels. Curry avo. Butternut and apple cider jus. MIDLANDS BEEF TONGUE 8hr braised beef tongue. Madumbe atchar mousse. Caramelized onion. Impepho smoked beef jus. CENTURION VEGETABLE TARTARE Sweet potato and rosemary puree. Quinoa salad. Avocado. Ginger confit. Coriander oil.
2nd Course
MAPUTO CALAMARI Duck leg confit. Garam masala. Naartjie gastrique. Anise carrot purée. Saffron bulgur wheat. Rosemary duck jus. BLOEMFONTEIN DUCK LEG Anise carrot puree. Radicchio. Apple puree. Lentils. Duck jus.
Main
KRUGERSDORP GOAT 8hr braised goat. Basil potato mousse. Goat cheese. Okra. Basil pesto. LINE FISH Parsnip turmeric puree. Red lentils. Rhubarb. Parsnip chips. Fish jus. KAROO LAMB LOIN Sous vide lamb loin. Bulgur wheat. Umfino. Lamb jus.
Dessert
DULLSTROOM POLLEN HONEY ( N ) Rose pollen honey crumb. Wild honey espuma. Sweet guava roll jelly. Red berry caviar. AN AFRICAN SOPRANO (N) (D) (H) Chocolate genoise. Dulce de leche mousse. Ghanaian cacao ganache. Mixed berry gel. Pecan praline parfait or amasi & brown butter parfait.
N - contains nuts | D - contains dairy | H - contains honey
FOUR COURSE MEAL
R1250
WINE PAIRING
R2050
COCKTAIL PAIRING
R1750
All menu items are subject to change according to seasonality and availability
