One of Mzansi’s most-loved bistros, Coobs, has refined dining experience by launched Supper Club at Coobs that promises a delightful seasonal menu paired with local boutique wines.
Chef James Diack, owner of Coobs, is proving to fine dining enthusiasts that his new destination in the culinary journey ensures his customers eat well and eat ethically.
“Coobs is one of only two restaurants in South Africa which can accurately trace the provenance of our food, meaning we know exactly where our ingredients come from,” said Diack.
“The menu at Supper Club highlights the part of the dish that comes off the farm. Dishes will be fresh, simple and show off the quality of the ingredients.”
James goes on to explain that the wine will feature mostly small producers that pour their hearts into every bottle and care where their wines are served, and what they are served with.
Open for three years, Coobs is 85-90% self-sufficient, supplied by Brightside in the Magaliesberg, a farm which has been in the Diack family for years. Two three-hectare veggie gardens supply the restaurant with herbs, vegetables and fruit and it even makes its own ricotta. The farm also supplies Coobs’ now legendary acorn-fed wild board, lamb, duck and the occasional pigeon or guinea fowl.