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
KRUGERSDORP BEEF TONGUE Ox liver. Marrow. Chakalaka potato. Melon Atchar. Imphepho smoked beef jus. INDIAN OCEAN Mozambican tiger prawn. Maputo squid. Potato confit. Ginger confit. Cape Malay prawn jus.
2nd Course
CENTURION DUCK Duck leg confit. Garam masala. Naartjie gastrique. Anise carrot purée. Saffron bulgur wheat. Rosemary duck jus. NATAL COD FISH Charred black cod. Beluga lentil. Tokyo glaze. Butternut. Umfino. Atchar mousse. Cod & butternut gastrique.
Main
THIS IS NOT NANDOS 48hr chipotle chicken. Green lentil. Sweet corn puree. Red cherries in Cognac. Jus de poulet. KAROO LAMB Lamb saddle. Tomato reduction. Indlubu bean ragout. Mint pesto. Lamb roulade. Lamb jus. CENTURION GOAT 8hr braised in Cape malay spice. Sweet purple potato. Okra. Citrus goat cheese. Basil.
Dessert
BABA AU RUM & CREME Soaked in special rum syrup. Citrus gel. Crème anglaise. Vanilla espuma. Berries. COFFEE BEAN SCULPTURE Tanzanian coffee mousse. Cappuccino sponge. Berry coulis. Chocolate coat. Chocolate crumb. Pecan & lime parfait.
The Chef will cater for all allergies and dietary requirements. Full Vegetarian and Vegan Menu also available
R950.00
WINE PAIRING
R1750.00
COCKTAIL PAIRING
R1450.00
All menu items are subject to change according to seasonality and availability
