Sebule, meaning 'living room' in Swahili, focuses on live-fire cooking, bold flavours and spice, with steaks and seafood taking centre stage. This fine-dining restaurant at the swanky African Pride Hotel in Melrose Arch is the latest creation of Chef Freddie Dias (Séjour at The Houghton Hotel). Chef Dias, who is no stranger to South Africa's culinary-award scene, has once again knocked it out of the park with a stellar fine-dining offering in a spectacular location with exceptional service.
The main menu is divided into starters, earth (vegetarian), air (chicken), water (seafood) and fire (coal-fired beef and lamb dishes), and of course, desserts. Stand outs from the starters include the tuna tataki with anchovy dressing and avocado, and the spiced chorizo asado with a chickpea ragu and roast garlic aioli. If you're a steak lover, you'll want to go with either the signature dry-aged 500g ribeye on the bone, or the Denver steak for mains. Order these with their sinfully delectable bone marrow pops (bone marrow that's crumbed and deep-fried), and your choice of sauce. Vegetarians can delight in Chef Dias's smoked gnocchi with chargrilled asparagus, asparagus velouté and parmesan, that's impossibly good.
Make sure you save space for dessert. The whisky and caramel dessert with a miso caramel mousse, frozen whisky mousse and passion fruit will blow your mind. Sebule also has an impressive wine cellar. We spotted a 1997 Kanonkop Pinotage in there that almost took our breath away (we didn't ask how much it was going for).
The main menu is divided into starters, earth (vegetarian), air (chicken), water (seafood) and fire (coal-fired beef and lamb dishes), and of course, desserts. Stand outs from the starters include the tuna tataki with anchovy dressing and avocado, and the spiced chorizo asado with a chickpea ragu and roast garlic aioli. If you're a steak lover, you'll want to go with either the signature dry-aged 500g ribeye on the bone, or the Denver steak for mains. Order these with their sinfully delectable bone marrow pops (bone marrow that's crumbed and deep-fried), and your choice of sauce. Vegetarians can delight in Chef Dias's smoked gnocchi with chargrilled asparagus, asparagus velouté and parmesan, that's impossibly good.
Make sure you save space for dessert. The whisky and caramel dessert with a miso caramel mousse, frozen whisky mousse and passion fruit will blow your mind. Sebule also has an impressive wine cellar. We spotted a 1997 Kanonkop Pinotage in there that almost took our breath away (we didn't ask how much it was going for).
