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Voucher Partner With Head Chef Ebie du Toit at the helm of day-to-day kitchen operations and Gray Chikwape directing the Front of House team, working alongside Dale Roberts and Pot Luck Club Group Head Chef Jason Kosmas, Jozi diners can look forward to the same much-loved menu of Asian-inspired small plates served in the new stylish restaurant space at The Peech.
Opened in November 2004, multi-award-winning boutique hotel The Peech has evolved into a contemporary Joburg destination over the years. Known for its afro-chic luxury decor and service, the property is spread across thirty-two rooms and suites surrounded by two acres of indigenous gardens.
Expect familiar favourites and exciting new dishes to be ordered as guests please and enjoyed as a small plate sharing experience for the whole table.
Gourmet Guide Description
Now, the bustling hub of Rosebank enjoys the energy and creative culinary flair that made its Cape Town counterpart so famous. The Pot Luck Club offers an experience that tantalises the senses, combining sophisticated flavours with a relaxed, contemporary atmosphere. The space is characterised by an edgy yet elegant design, with custom lighting that adds a touch of whimsy and artistic flair.
The extensive, eclectic menu features over 20 petite dishes that draw on global inspirations while celebrating local ingredients. The restaurant’s format encourages diners to mix and match to create their own culinary adventure. It’s ideal for Johannesburg diners who, as head Chef Ebie Du Toit notes, appreciate the freedom to choose their own dining pace and experience.
Among the standout dishes is the lobster taco, served with a smoky chipotle glaze, radish ceviche, and coriander mojo. Each bite is a seamless fusion of crispiness, zest, and the right amount of saltiness. Another must-try is the beef sirloin tartare, served with rich black garlic emulsion and a bright yuzu dressing, exemplifying their knack for balancing robust flavours with refined presentation. Vegetarians are not left out–choose the king oyster steak with black pepper cep au lait sauce and the beetroot tartare served with hoisin
dressing and ponzu mayo.
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