Janse & Co
Janse & Co
What 15 people say about Janse & Co
| Food | |
| Service | |
| Atmosphere |
Incredibly friendly and accommodation service, we felt welcome and appreciated. The food was overall delicious, but neither of us were that excited about the chicken bresaola, it was a bit too smoked for our taste.
The garden we were seated in was lovely with fairy lights and greens all around, beautiful place. We...
Incredibly friendly and accommodation service, we felt welcome and appreciated. The food was overall delicious, but neither of us were that excited about the chicken bresaola, it was a bit too smoked for our taste.
The garden we were seated in was lovely with fairy lights and greens all around, beautiful place. We did notice that the playlist looped a few times during our visit - it's a minor detail, but could be cool to not hear the same songs over and over :)
Service was excellent and staff very knowledgeable and informed about the different dishes and their preparations.
Ambience is lovely and setting and layout very nice.
Somewhat disappointed with the food choices on the night we were there as about 60% of the dishes were seafood/ fish which if you don't like fish/...
Service was excellent and staff very knowledgeable and informed about the different dishes and their preparations.
Ambience is lovely and setting and layout very nice.
Somewhat disappointed with the food choices on the night we were there as about 60% of the dishes were seafood/ fish which if you don't like fish/ seafood was very limiting. I understand the menu is changed and based on what is available locally from suppliers but a little more choice would have been appreciated.
This city chic restaurant with dark masculine decor delivers everything it promises. Interesting taste sensations and innovative dishes put together oozing style. The octopus dish was outstanding, the bread and bone marrow a little awkward, albeit interesting. The aubergine ensemble was exquisite. Well worth a visit.
An incredible fine dining experience which tickled all your senses and left your taste buds desiring more sensational experiences. An absolute must!
We had difficulty to know what to choose as there were many items listed on the menu that we would love to have tried. We decided on ten different items which we shared for each item so that gave us a chance to experience a lot of different dishes. Everything was beautifully presented with fresh cutlery the waitr...
Read full reviewWe had difficulty to know what to choose as there were many items listed on the menu that we would love to have tried. We decided on ten different items which we shared for each item so that gave us a chance to experience a lot of different dishes. Everything was beautifully presented with fresh cutlery the waitrons were attentive to our needing more water or wine. Each dish was explained to us with lots of enthusiasm. Some of the dishes were truly good such as the mussels in a creamy sauce, the bream was good, the good old fashioned roast chicken was really excellent the milky chocolate coulant was wonderful. My complaint I would have loved larger portions, but saying that they are tasting portions and I was not hungry at the end of the meal. I had a really lovely evening eating not too rushed in a really nice surroundings and ambience. I would love to go again.
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About Janse & Co
Janse & Co
Arno Janse van Rensburg, currently the chef at top 10 restaurant The Kitchen at Maison, is set to leave his post at the Franschhoek establishment after six years at the helm. Next on the menu: a brand new restaurant and location.
At the end of this month, Arno will make the move to the Cape Town city bowl to start working on his own new restaurant concept, Janse & Co., which is set to open at 75 Kloof Street in December.
Taking over the space that briefly housed YUZU Kitchen & Bar, Janse & Co. will offer a menu inspired by wild and foraged ingredients, with produce sourced from the Western Cape’s farmlands, oceans and mountains. Arno will head up this new venture with partner and pastry chef, Liezl Odendaal, who has had previous experience with the likes of Franck Dangereux, Luke Dale-Roberts, Mike Bassett, and Richard Carstens.
The duo describes the new restaurant’s approach as relaxed and healthy fine dining. Seasonality will play a big role, with a fresh offering inspired and driven by the ever-changing Cape climate. While the menu and its specifics are still in the works, diners can anticipate classical dishes made with creative new techniques and local ingredients. The lunch and dinner offering will be in the form of choose-your-own tasting menus with two- to seven-course options.
Sunday brunches will also be on the cards for the new space.
As for the drinks, the bar will focus mainly on locally produced wines, spirits and beers, with a few signature cocktails making use of the same local and seasonal approach.
Janse & Co. is set to start construction at the end of October with the opening date in December, if all goes according to plan.
