Top 10 most expensive restaurants in Africa
With a restaurant scene as focused on value as it is on supreme quality, restaurant goers shouldn’t expect to pay New York prices in Africa. However, Business Chief was still able to find some exorbitant eats.
10. Sevruga, Western Cape
Located on Cape Town’s iconic harbour, Sevruga is a classy spot whose menu features inventive, sous-vide meat dishes (chicken and prawn ballantine, ostrich, springbok tartar) with dim sum and sushi plates packing endless flavour. Guests are advised to sample the $45 signature sushi selection, plus the $60 seafood plate which brings together king crab, prawn, mussels, crayfish and linefish with caviar butter on a crispy noodle salad.
9. Wolfgat, Western Cape
Wolfgat is a primarily seafood-based establishment, but is “enhanced by seasonal produce, local wild herbs, seaweeds and succulents”. Owner Kobus van der Merwe uses the restaurant’s seaside setting to its fullest. Maybe the slightly leftfield location is why the seven-course tasting menu comes to a fairly reasonable $60. With culinary creations this tasty and visually stunning, this gem won’t remain under the radar for long.
8. Mosaic, Pretoria
Paris-trained, multi award-winning chef Chantel Dartnall has transported French influence and art nouveau stylings to Pretoria, inside The Orient Hotel. Known for its many tasting menus, each of them tweaked according to season, patrons can enjoy the ‘Market Degustation’ for a very reasonable $70, so much so that an extra $40 for wine seems a no-brainer.
Twitter: twitter.com/mosaicatorient (chef, not restaurant)
7. Marble, Johannesburg
Pegging itself as a hub of “meat and flame enthusiasts”, Marble is a quintessentially South African establishment, in which an open fire is not solely the central attraction, but a sort of shrine. A wonderfully diverse mix of meat, fish and salad, the standout plates to sample are the $75 grilled meat selection and the $80 fried fish and shellfish platter.
6. Greenhouse, Cape Town
Like many classy food joints, Greenhouse considers itself not just a restaurant, but an experience. It tells stories, with “each plate a question, an idea”. Recently blowing out the candles for its 10th birthday, the restaurant has curated a new, aptly-named tasting menu, ‘Ten’. Patrons can expect wagyu beef, cherries and champagne jelly, and even a ‘camembert cheese cake’.
5. Luke Dale-Roberts X The Saxon, Johannesburg
Following a spectacularly successful pop-up in 2016, Luke Dale-Roberts teamed up with this prestigious Jo’burg hotel to create a permanent brick-and-mortar bistro. Its tasting menu is $110 on its own, $130 with tea pairing, $160 with local wines or $175 should one wish to ‘go global’, and features the intriguing ‘seabass tartare’ alongside beef tataki, fermented pineapple and guava delice.
4. Waterkloof Restaurant, Cape Town
Though principally a wine estate boasting breath-taking views, Waterkloof is steadily becoming as feted for its food as its fermented grape juice. The seven-course degustation menu is $130 when paired with its famous wine, and changes frequently to keep things unexpected and seasonal.
3. La Calombe, Cape Town
La Calombe was originally founded on the Contantia Uitsig wine estate, and has since relocated to another estate, Slivermist organic. Proprietor Scot Kirton fuses Asian and French cuisine using the freshest seasonal produce. The ‘Gourmand’ menu comes to $190 with wine or $115 without, and brings together a whole heap of experimental taste. Guests should look out for the smoked lamb tongue with mussels, aubergine and chorizo.
2. The Test Kitchen, Cape Town
Championed as the finest of fine dining establishments in all of South Africa, The Test Kitchen is one of a stable of booming bistros that belong to British-born master chef Luke Dale-Roberts. His ‘Light Room’ tasting menu costs $150 ($250 when paired with ‘iconic wine’), and infuses the likes of springbok, beef sweetbread and pork belly, plus a sensational dill and berry Eton mess.
1. La Grande Table Marocaine, Marrakech
Enthusiasts for white glove service and French delicacies looking for a tasting menu that blows all other African eateries out of the water should hastily book a trip to Royal Mansour, and its crown jewel restaurant. The ‘Iktichaf’ degustation offering costs a staggering $600, featuring poached lobster, spicy snails and orange pearls.
5 minutes with... Janthana Kaenprakhamroy, CEO, Tapoly
Founder and CEO of award-winning insurtech firm Tapoly, Janthana Kaenprakhamroy heads up Europe’s first on-demand insurance platform for the gig economy, winning industry awards, innovating in the digital insurance space, and leading with inclusivity.
Here, Business Chief talks to Janthana about her leadership style and skills.
What do you do, in a nutshell?
I’m founder and CEO of Tapoly, a digital MGA providing a full stack of commercial lines insurance specifically for SMEs and freelancers, as well as a SaaS solution to connect insurers with their distribution partners. We build bespoke, end-to-end platforms encompassing the whole customer journey, but can also integrate our APIs within existing systems. We were proud to win Insurance Provider of the Year at the British Small Business Awards 2018 and receive silver in the Insurtech category at the Efma & Accenture Innovation in Insurance Awards 2019.
How would you describe your leadership style?
I try to be as inclusive a leader as possible. I’m committed to creating space for everyone to shine. Many of the roles at Tapoly are performed by women and I speak at industry events to encourage more people to get involved in insurance/insurtech. Similarly, I always try to maintain a growth mindset. I think it’s important to retain values to support learning and development, like reliability, working hard and punctuality.
What’s the best leadership advice you’ve received?
Build your network and seek advice. As a leader, you need smart people around you to help you grow your business. It’s not about personally being the best, but being able to find resources and get help where needed.
How do you see leadership changing in a COVID world?
I think the pandemic has proven the importance of inclusive leadership so that everyone feels supported and valued. It’s also shown the importance of being flexible as a leader. We’ve had to remain adaptable to continue delivering high levels of customer service. This flexibility has also been important when supporting employees as everyone has had individual pressures to deal with during this time. Leaders should continue to embed this flexibility within their organisations moving forward.
They say ‘from every crisis comes opportunity’, what opportunities do you see?
The past year has been challenging, but it has also proven the importance of digital transformation in insurance. When working from home was required, it was much harder for insurers to adjust who had not embedded technology within their operating processes because they did not have data stored in the cloud and it caused communication delays with concerned customers at a time when this communication should have been a priority, which ultimately impacts the level of customer satisfaction. This demonstrates the importance of what we are trying to achieve at Tapoly in driving digitalisation in insurance and making communication between insurers and distribution partners seamless.
What advice would you give to your younger self just starting out in the industry?
Start sooner, don’t be afraid to take (calculated) risks and make sure you raise enough money to get you through the initial seed stage.