Out new treats
Restaurant on the square gets a refined new look
IN A bid to keep up with the times and to appeal to new and old customers, restaurant Pappas in Sandton has been revamped after 30 years in operation.
In the early 1980s the restaurant at the Nelson Mandela Square gained popularity with their unconventional way of serving steak on a hot rock.
But over the past six weeks the restaurant has undergone a series of renewals, with the help of some of South Africa’s top interior designers.
The Star was invited to the official launch of the #PappasRefined to get a taste of the new items on the menu and to be hosted in the trendy Mediterranean-style restaurant.
The premises are now run by the second generation family quartet of Ria and Charles de Olim, Evros and Angie Pappas, who were all at the tasting and were thrilled to show off their refined-looking establishment.
Charles de Olim, co-owner of the restaurant, said: “The complete customer experience has always been very important to us. All of the changes we have incorporated focus on building on the quality our regular patrons have come to expect of us, while introducing ourselves to a new generation of customers. It’s an evolution for the future of our family business.”
He added that the refined look of Pappas was a vision that had been taking shape for a number of years.
“We wanted to go to the next level that we envisioned.”
The remodelling included a new bar enrobed with plated copper and a cosy, semi-private dining room set-up ideal for functions or special occasions.
De Olim said the restaurant joined forces with Reis design from Linden who had used a Mediterranean colour palette of cobalt blues and ash wood.
Ben Reis, the interior designer and brain behind the Pappas relaunch, said: “Putting together a big project like this is a team effort. This whole project was done without anyone out there knowing. Things were built at night and we would clear everything up and pretend as if nothing was happening. So, over the course of six weeks, it was an interesting process.
“What we were trying to achieve with Pappas Refined was explore the use of natural materials – applying the honesty of the materials to achieve a sophisticated look without being over the top,” Reis said.
The decor and design might have been refined, but the owners told guests that a relaunch would be no fun without introducing additional dishes to the menu – which would still include their signature steak and famous fish dishes.
“Remaining true to their roots, some of the new menu highlights are: Trout Ceviche with lime and coriander; Feta
All of the changes focus on building the quality customers expect
Cheese in Phyllo infused with Mastiha; and Beef Ribs, to name a few. Those with a sweet tooth can also look forward to the Greek take on the donut hole, Loukoumades, with some fusion treats such as the Mastiha Panacotta,” said De Olim. @Zwane_2li2ls