Any­thing but Par for The Course

SLOW Magazine - - Contents -

The Greek philoso­pher Her­a­cli­tus of Eph­e­sus opined that change is the only univer­sal con­stant – a phi­los­o­phy that binds the hu­man spirit while at the same time set­ting it free to achieve greatness, un­hin­dered by the mun­dane­ness of a life with­out change.

Only a few in­ti­mate spa­ces in the hus­tle and bus­tle of Jozi em­brace this need to chal­lenge con­ven­tional think­ing around din­ing. Un­til now, with the cre­ation of The Course at SLOW in the City, an ac­com­plished din­ing and bar con­cept brought to life by Co­mair Limited. Uniquely crafted as an ev­ere­volv­ing over­ture to the na­ture of change, much akin to the city in which it is lo­cated, The Course of­fers a new and ex­cit­ing din­ing choice that is open to mem­bers of SLOW in the City and the pub­lic alike.

In­spired by the suc­cess of the SLOW in the City busi­ness hub, The Course de­lights and sur­prises with its se­lec­tion of dishes and be­spoke cock­tails. The Course fo­cuses on the tran­scen­dent idea that taste changes ev­ery­thing and, as such, the menu at The Course was cre­ated to pay homage to the diver­sity of the city, by blend­ing lo­cal in­gre­di­ents with the hottest flavour trends from around the global culi­nary vil­lage.

In keep­ing with the con­cept of con­stant change, The Course was de­vel­oped to re­spond to its en­vi­ron­ment by sea­son­ally adapt­ing what is on of­fer. Here, sea­sonal cui­sine meets in­no­va­tive mixol­ogy in a pro­gres­sive rein­ven­tion of the din­ing ex­pe­ri­ence. Patrons can pre­pare them­selves to be sur­prised by the sea­sonal bev­er­age choices and a re­spon­sive tast­ing menu. En­thused by the style of the time­lessly el­e­gant French Brasserie, from the fin­ishes to the idea in­spi­ra­tion, The Course in­te­rior de­sign lan­guage is dis­tinc­tive, fea­tur­ing hues of blues and greens, mus­tard and ter­ra­cotta, paired with tex­tu­ral gran­ite and wood, and art­fully ac­cen­tu­ated with cop­per el­e­ments. The adapt­able light­ing de­sign al­lows the at­mos­phere to be set with a swift flick of the wrist, chang­ing the mood en­tirely.

The Course’s af­fil­i­a­tion to the SLOW in the City work­ing space is sub­tle but dis­tinc­tive, and is both so­phis­ti­cated and invit­ing. The Course recog­nises that din­ing tastes and re­quire­ments are as var­ied as the cos­mopoli­tan en­vi­ron­ment that sur­rounds it, of­fer­ing din­ers a di­verse range of op­tions from tapas-style plates to fullser­vice, sit-down meals span­ning a se­lec­tion of prime beef cuts, seafood and bistro style dishes. And be­ing open week­days from 07h00 means that an in­spired break­fast menu will also be avail­able to city-bound worker-bees.

The fo­cus is un­doubt­edly on ex­quis­ite din­ing at Sandton’s most unique new venue. The Course bar se­lec­tion echoes the na­ture of change through three el­e­ments: the Quar­terly Re­serve, the Col­lab­o­ra­tion Col­lec­tion, and the Stan­dard Se­lec­tion.

For the first three months, The Course has part­nered with pre­mium whisky la­bel, Glen­fid­dich, for straight serve and Quar­terly Re­serve pair­ings. Each Glen­fid­dich Sin­gle Malt is a work of per­fec­tion, and op­tions on of­fer range from the sig­na­ture 12-year-old ex­pres­sion to rare, vin­tage and limited edi­tion bot­tles. Glen­fid­dich is renowned world­wide for its qual­ity and con­sis­tency, and tapasstyle plates of­fer an ex­cep­tional and in­di­vid­ual pair­ing ex­pe­ri­ence that will be rein­vented ev­ery three months.

The Col­lab­o­ra­tion Col­lec­tion presents a provoca­tive twist on clas­sic cock­tails – Old Fash­ioneds from around the world mix with Mar­ti­nis, both shaken and stirred. This se­ries of sig­na­ture cock­tails will be bot­tled, la­belled and signed as the SLOW Col­lab­o­ra­tion Col­lec­tion, and show­cased in el­e­gant crys­tal bot­tles ac­com­pa­nied by the fin­ish­ing el­e­ments that ev­ery great cock­tail needs. De­vel­op­ing a re­fined cock­tail menu for The Course of­fered a unique chal­lenge to Evert de Jong, an ac­com­plished mixol­o­gist from Molec­u­lar Bars. “At The Course, we have worked with the res­i­dent chefs to pre­pare house-made in­gre­di­ents that are fresh and full of flavour,” De Jong ex­plains. This has al­lowed us to cre­ate a truly sig­na­ture menu, one that of­fers an in­vig­o­rat­ing look at clas­sic cock­tails, but also of­fers one-of-akind cock­tails that are com­pletely unique to the restau­rant.”

Fi­nally, the Stan­dard Se­lec­tion at The Course holds the prom­ise of no re­stric­tions for guests, who may or­der from the stan­dard drinks menu at any time. The Course is quite unmatched in pro­vid­ing a stylish respite from the buzz of Sandton dur­ing the day, and as it trans­forms into a mod­ern meet­ing place for fine cock­tails and tapas as the sun sets, its chang­ing, in­vig­o­rat­ing na­ture is re­vealed.

The Course at SLOW in the City is open between 07h00 and 21h00 on week­days, and is avail­able for pri­vate events over week­ends. For reser­va­tions, call +27 87 057 7482 or visit www.slow.co.za.

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