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Sejour at the Houghton Hotel

Reservations Collection Delivery
Fine Dining
RRR

Attributes

  • Romantic
  • Gourmet Guide Plated

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.

Gourmet Guide Description

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.

Reviews (1363)

4.6 out of 5.0
Food 4.5
Value 4.4
Service 4.7
Ambience 4.6
  • Boitumelo T. Dined: 2 days ago
    3.8
    Food 2.0
    Value 3.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 27 Mar 23
    Beautiful service from Thabs, her welcoming aura and her knowledge on the menu made things easier.

  • Dr susheila m. Dined: 2 days ago
    3.5
    Food 4.0
    Value 3.0
    Service 4.0
    Ambience 3.0

    Reviewed on: Mon 27 Mar 23
    Hi We have eaten at sejour before. The meal choices were great but i have noticed a sizeable increase in prices - so we will think twice the next time we book. The lighting at the table we were allocated was extremely poor - was difficult to read the menu and we had to ask for more lighting. Thank you Regards Dr S Moodley

  • Omphile Dined: 2 days ago
    4.5
    Food 4.0
    Value 4.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sun 26 Mar 23
    Great service and lovely ambience. Lovely, friendly staff!

  • Lerato L. Dined: 3 days ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0
  • Wandile Dined: 4 days ago
    4.8
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 4.0

    Reviewed on: Fri 24 Mar 23
    Well done to Chef and the team

  • Ditemana M. Dined: 6 days ago
    4.5
    Food 4.0
    Value 4.0
    Service 5.0
    Ambience 5.0
  • Caroline H. Dined: 2 weeks ago
    4.8
    Food 5.0
    Value 4.0
    Service 5.0
    Ambience 5.0
  • Tsepiso K. Dined: 1 week ago
    3.3
    Food 4.0
    Value 3.0
    Service 4.0
    Ambience 2.0

    Reviewed on: Sun 19 Mar 23
    Restaurant managers/supervisors drinking coffee at the bar. Not acceptable. Had to ask that waiter remove a pot plant that had aphids. Parasitic insects in a restaurant. Floor management must engage their duties. Overall the food was good

  • Dennis M. Dined: 1 week ago
    4.3
    Food 5.0
    Value 4.0
    Service 4.0
    Ambience 4.0

    Reviewed on: Sun 19 Mar 23
    The food was delicious , the VANUE and presentation was perfect. Waiters are very calm and and they are respectful.

  • GERBER Dined: 1 week ago
    4.8
    Food 5.0
    Value 4.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Wed 15 Mar 23
    Thoroughly enjoyed our meal at Séjourn last evening! Excellent flavours and ambience. Well done!

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Opening Hours

  • Monday CLOSED
  • Tuesday 12h00 - 16h00, 18h00 - 22h00
  • Wednesday 12h00 - 16h00, 18h00 - 22h00
  • Thursday 12h00 - 16h00, 18h00 - 22h00
  • Friday 12h00 - 16h00, 18h00 - 22h00
  • Saturday 12h00 - 16h00, 18h00 - 22h00
  • Sunday 12h00 - 16h00