A modern-fine dining eatery located at The Houghton Hotel, Johannesburg with sweeping views of nature and The Houghton Golf Course. The menu is inspired by global flavours and the chef’s culinary exploits.
The expansive vista of The Houghton Hotel’s golf course may be your
first impression, but the lasting one will be of the punchy ‘Freddie’
flavours. Chef Freddie Dias, who earned his stripes at The Pot Luck
Club and Basalt, showcases his Portuguese heritage boldly in finedining style. ‘Pioneer’ plates are a nod to Jo’burg, ‘Explorer’ reflecting
his travels, are aimed at the more curious diner. The menu, termed
‘Coalescence’, allows the two to converge into a memorable whole,
and diners to share his generosity.
In Explorer, the tostada soft shell crab with pickled octopus, burnt avo
and pawpaw tartare with roasted prawn aioli will have you begging
for more. The petisco tapas cater well for discerning plant lovers –
cauli steak with truffle and the grilled broccoli defy their simple labels,
oozing with piquancy and texture. Grill lovers are more than satisfied
with a connoisseur’s selection of meat, from grass-fed cote de boeuf to
picanha wagyu, and fish. The confit duck, done to perfection and the
‘mushrooms for beets’ are a celebration of his pioneer days. Always
expect a hidden bite.
Wait for it, the naartjie Catalan with layers including pistachio, honeycomb
and grapefruit gummies appears to be simple. The black pepper is
soothed by the naartjie granita. It’s an authentic representation of a
talented chef who loves Spanish and Portuguese desserts. As you spoon
into the multi-textured layers and experience true inspiration, you will
book for your next meal, or for a small party in a private room. Friendly,
attentive service and a well-curated wine list complete the offering.
Sunday brunch is a long, leisurely affair that offers true appreciation of
cosmopolitan cuisine and the view.
Freddie is inspired by his late mother and grandmother, books, music,
and whatever is happening in life and catching his eye. Curious in
nature and open-minded, he is fearless when it comes to food; his
cuisine reflects his soul. A creator and traveller, whatever he does, he
does well, and it truly coalesces.