Last weekend Mzansi Life headed to Hobart Grove on Hobart Road in Bryanston to explore what the recently launched restaurant, Les Créatifs, has to offer. The restaurant blends fine dining with the world-class wine list, cocktails, magnificent décor, ceramic and visual art in an exclusive dining space.
Its intimate dining space with an open view kitchen showcases a superb live cooking. Every component of the restaurant space was organised to bring out the best in food ingenuity. Les Créatifs uses its own special ceramic plates designed and handmade in partnership with world-class ceramic artist.
Upon our arrival, we were welcomed by a friendly waitress who served us through the night. One of the chefs on duty, sous chef Charles Montshiwa, advised us to pay particular attention to how the flavours are fused together to evoke wonderful emotions. That was exactly what we did and marked the beginning of our journey to the most desirable French cuisine.
What we found most impressive about Les Créatifs was that their menu changes every week based on products available – and state of the chef’s inspiration – at that time, allowing guests to go on an exciting gastronomic expedition. For the past week a team of highly experienced chefs prepared an eye-catching four-course meal paired with French wines. Each meal came with own story, detailing what inspired the chef to come up with such a dish.
For starter, we had mouth-watering tamarind and saffron mussel ragout, grilled calamari, lime confit, ginger buckwheat and fermented legumes.
For the second course, we had grilled stumpnose fish, wild spinach and basil puree, as well as sorghum crust, spring vegetables, hydrated apple and port wine jus.
For the main, wildebeest saddle smoked in hay was on the offer, supplemented with rosemary and butternut puree, as well as hydrated asparagus, guava chutney, caramelised onion, gooseberry confit and pickled root vegetable.
We ended the night with a dessert made of carrot flan, citrus sponge, seeded biscuit, nartjie sobert and parfait, and passion fruit cremeaux.
The restaurant is led by head chef Wandile Mabaso. He is a creative food artist with a vast international experience, having worked with renowned chefs in Michelin star restaurants in New York and Paris. Classically trained in French cuisine, Mabaso specialises in contemporary French haute cuisine, where only the finest luxury ingredients are used and treated with extreme perfection in the most bespoke settings.