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Coobs is an eclectic and much-loved bistro in the heart of Johannesburgs leafy suburb of Parkhurst. Coobs menu is a seasonal selection of refined farm-inspired dishes and has a wine list featuring some of South Africas best boutique wines. Dishes are tasty, fresh, simple and show off the quality of the ingredients. Coobs is most well-known for its pork belly, duck, fresh pasta and decadent desserts. The Chef at Coobs is Jesse Raynard, and it is managed by Daniella Leone.

Gourmet Guide Description

'farm-style fare with finesse' On the bustling restaurant strip of Parkhurst there is a stalwart that has remained steadfast. Relax outdoors or take a seat indoors where you can admire colourful art on bare brick walls. You may decide to have a quick glass of wine and a plate, or you may decide to go the whole hog – either way you will have the best of Brightside Farm brought to you. Chef James Diack has a handful of restaurants in Parkhurst and surrounds, with Coobs being the original – originally a café, now a more serious restaurant. "I'm cooking here. The concepts of the restaurants vary, but guests must expect the same standards with different execution. We sell an experience, it is a restaurant where every dish is beautiful because 90% of the ingredients come from our family farm, Brightside, in the Magaliesberg," says James proudly. Janet Diack, his mother, keeps Brightside on the right side commercially by being hands-on and an integral member of the Magaliesberg community. It is Janet who taught the women on their farm to preserve, their talents well showcased in ingredients like candied pears. These women were previously hoeing the garden, so upskilling is part of their plan. Other ingredients like the venison and Boerenkaas, are sourced within a 5km radius of the farm. James, SASSI Trailblazer of the Year in 2018, is passionate about provenance. "It's all about the sourcing of ingredients and enriching the community from where you source it. We have 320 pigs and wild boar. If animals walk enough and get the right feed the flavour concentration is right. Understanding origin is vital – understand the animal and understand what it eats. At Brightside ingredients originate from pure love. Our aim at Coobs is to enhance these ingredients, not change them." Expect delectable dishes like Brightside duck-liver parfait with dukkah, preserved fruit, homemade chutney, candied walnuts and brioche. Look out for the wild boar ragu and the sublime pear dessert – like all the authentic fare – abundant in taste, texture and appeal. "Here we offer refined farm dining. Our focus, and passion, is to cook what we get, not what we want." Chef James Diack

Reviews (117)

4.6 out of 5.0
Food 4.7
Value 4.4
Service 4.6
Ambience 4.6
  • Nicollete Dined: 2 days ago
    3
    Food 2.0
    Value 2.0
    Service 4.0
    Ambience 4.0

    Reviewed on: Sat 22 Feb 20
    The roasted beetroot and goat's cheese starter was very disappointing and bland. My friend's duck main was very average for the price and skin needed to be crispy. My squid and chorizo pasta was really good. Service was excellent and value for money is 2/5

  • Wladimir S. Dined: 5 days ago
    4.5
    Food 5.0
    Value 5.0
    Service 3.0
    Ambience 5.0
  • Juan Dined: 1 week ago
    3.3
    Food 2.0
    Value 3.0
    Service 4.0
    Ambience 4.0

    Reviewed on: Tue 18 Feb 20
    Use to good food from them, but this time I was disappointed duck was dry and meat thought. How can place be excellent one day and terrible the next. They not cheap so very disappointed

  • Newton Dined: 1 week ago
    4.3
    Food 4.0
    Value 3.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sat 15 Feb 20
    Tuna starter was not to my taste. The sauce was overpowering. The lamb regime was outstanding. The wild boar ragu was lovely. There were two large chunks of fat which looked like meat. Not nice. I had an unpleasant reaction last night which might have been related to the ragu. My body doesn’t like garlic - maybe that was the issue. Service was excellent. Ambiance was charming as we sat outside on a balmy evening. Newton Hill

  • Kavir P. Dined: 1 week ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sat 15 Feb 20
    Excellent on all accounts!

  • Shireen Dined: 1 week ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sat 15 Feb 20
    Excellent service

  • Peter Dined: 2 weeks ago
    2
    Food 1.0
    Value 1.0
    Service 3.0
    Ambience 3.0

    Reviewed on: Thu 13 Feb 20
    My rib eye steak requested MR was WD, tough as leather, too thin, small in size and the steamed veggies were just plain ordinary. For R230 the plate was atrocious. My partners' duck was no better except that it was cooked as requested but it tasted like chicken thigh meat and accompanied by a large mound of starch. Again, for over R230, the plate was atrocious. Such a pity because of past experiences. Shall not be back.

  • Elske Dined: 2 weeks ago
    4.5
    Food 5.0
    Value 4.0
    Service 5.0
    Ambience 4.0
  • Nicky Dined: 2 weeks ago
    4.5
    Food 5.0
    Value 4.0
    Service 5.0
    Ambience 4.0

    Reviewed on: Sun 09 Feb 20
    Fantastic service, excited to go back

  • Francois Dined: 2 weeks ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Fri 07 Feb 20
    It was the perfect birthday dinner. The food was absolutely spectacular and the service was great. My date enjoyed her vegetarian option and the duck was one of the best meals I have had in ages. I will recommend Coobs to friends. Thank you again.

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Opening Hours

  • Monday CLOSED
  • Tuesday 12h00 - 21h30
  • Wednesday 12h00 - 21h30
  • Thursday 12h00 - 21h30
  • Friday 12h00 - 21h30
  • Saturday 12h00 - 21h30
  • Sunday 12h00 - 16h00
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