Rosebank’s acclaimed Clico Restaurant celebrates its first birthday on October 1 this year and has become a firm favourite with foodies since opening its doors 10 months ago.
The restaurant is open for breakfast, lunch and dinner seven days a week.
Dinner fare is more elaborate with an emphasis on presentation and technique. Based on seasonal, organic and local ingredients, Clico’s dinner menu includes optional wine pairings for each dish to enhance the flavours of the chef’s creations.
For starters try the salmon poached in vanilla star anise and juniper and served with a turnip and apple puree and sea food essence or the root vegetable gnocchi topped with beetroot and butternut root chips and oyster mushrooms with delicate mushroom truffle custard.
For mains, dishes on the menu include slow braised rolled lamb shoulder served with parmesan shortbread, confit tomato, anchovy puree and yoghurt panna cotta or try Clico’s take on the traditional French favourite Coq au Vin – red wine braised leg and roulade of thigh wrapped in a bacon mushroom duxelle served with button mushrooms, braised baby onions and roasted garlic.
For dessert try the Pina Colada, a decadent combination of caramelised pineapple, slow baked meringue, roast lime puree, honey custard, salted coconut jellies and butterscotch & buttermilk ice cream or a warm chocolate fondant with a surprise strawberry centre and champagne jellies.
The winter lunch menu offers simpler, more rustic and hearty food and includes dishes such as Moroccan chicken breast served with couscous and seasonal vegetables, mussel and tomato risotto or beef sirloin on a bed of crushed potatoes as well as a selection of lighter options including soups, salads, wraps, sandwiches and beef and chicken burgers. Vegetarian options such as an open vegetable lasagne are also available.
Breakfast options vary from the usual classic full English to more unusual choices such as Eggs Benedict with bacon and biltong and French toast with peanut butter and bacon.
Executive chef is Peter van Schaik who joined the team earlier this year after having worked at Die Ou Pastorie, The Forum Homini Hotel and Roots Restaurant, Singita Sabi Sands and the celebrated Hotel Fauchere in the US.
Van Schaik, who trained at the Prue Leith Chefs Academy, believes he was influenced to become a chef thanks to having grown up on a farm and having an industrious mother who cooked, baked and bottled her own fruit and preserves.
Mentors include Chef and Master Sommelier Christopher Bates and Chef Loic Leperlier, both of whom Van Schaik worked with at the Relais & Chateaux Hotel Fauchere in Milford, Pennsylvania. He has also been inspired by Raymond Blanc and Pascal Barbot and has always been a fan of Cape Town’s Michael Broughton.
He describes his cooking style as “classic based with modern influence”: “I try to keep things exciting but relatable,” he says. “I love it that every day I am given the opportunity to be a craftsman who gets to create something that evokes emotion in people. I am inspired by so many things. Great produce and ingredients obviously, but also music, literature, art and anything that invokes thought, consciousness and creativity also find themselves into the dishes I create.”
So what makes Clico’s food special? “I like to believe the love, care and energy we put into the dishes come out in both its presentation and taste.”
There is off street parking for Clico Restaurant diners on 9A Jellico Avenue, Rosebank, Johannesburg, as well as security supervised parking at the 27 Sturdee Avenue entrance. Bookings on 011 252 3300.