Your Week­end Where to eat, play and stay

Make your time off mem­o­rable

Good Housekeeping (South Africa) - - CONTENTS -

WEST­ERN CAPE: If you’re mak­ing your way along the West Coast, LEETO RESTAU­RANT at the Strand­loper Ocean Bou­tique Ho­tel is a prime des­ti­na­tion for sea­side din­ing. TRY: The Malay spiced West Coast Mus­sels pot starter (R115). The curry spices and co­conut cream sauce will leave you want­ing more. The Prawn & Cala­mari Risotto (R115 to R175) with bisque, masala, gar­den herbs and cream will take you on a mini Ital­ian trip right here on Mzansi’s shores. Pair your meal with a bot­tle from the ex­ten­sive lo­cally sourced wine list. 021 794 5858 | Pat­ter­son Slot, Pater­nos­ter | www.strand­lope­r­o­cean.com | No chil­dren un­der 12

KZN: Gear up for a juicy burger at REPUBLIK. This pop­u­lar burger joint uses only 100% eth­i­cally sourced and grass-fed meat. Pop in on a week­end with the whole fam­ily, or on one of their open-mic nights. TRY: The DIY burger with a choice of prime pro­teins, greens and sauces (from R85 – price varies ac­cord­ing to in­gre­di­ents cho­sen). If messy fin­gers are not for you, have a go at the Spicy Moroc­can Chicken with but­ter­nut and feta quinoa topped with creamy harissa and co­rian­der (R80). 031 007 0135 | Unit 8 Broad­way, Dur­ban North; 50 Old Main Road, Hill­crest | www.republik.co.za

JOBURG: Go wild at THE NA­TIONAL EATERY & SPEAKEASY with chef ex­traor­di­naire James Di­ack. This trendy restau­rant in the heart of Park­town North is the per­fect spot for a de­li­cious meal made from 100% lo­cally sourced and sus­tain­able in­gre­di­ents from the chef’s farm. TRY: The dukkah spiced crispy cala­mari and squid heads in harissa aïoli (R80). Seal the deal with the milk panna cotta with hon­ey­comb, aer­ated white choco­late, salted white choco­late and laven­der gel (R70). 011 327 3030 | Cor­ner 7th Av­enue and 4th Av­enue, Park­town North | Face­book: @TheNa­tion­alJHB

Republik Leeto Restau­rant

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.