Coobs
Coobs
What 57 people say about Coobs
| Food | |
| Service | |
| Atmosphere |
What a fantastic venue with really great and exciting food. The portions were HUGE. But the hake main was absolutely incredible. The best.
Absolutely worth a visit.
Fantastic options during restaurant week, the food and wine pairings were exception. Beautifully plated, fine food, delicious! Printed restaurant week menu, great experience, wonderful host and great waiters. A pitty the street artists bother's one when seated outside!
We thoroughly enjoyed a wonderful dinner as our first stop in Restaurant Week. The meal itself was great, although the starters and desserts were particularly exceptional. The wine pairing greatly enhanced all the flavours, and we had a professional and well informed waitron attending to us. We enjoyed the social vibe, and will certainly recommend it to our foodie friend! :)
Service was ok, except the waiter wasn’t well trained and didn’t know what he was serving.
Wine pairing was fixed per course regardless of the option of food chosen. Which defeats the purpose of wine pairing. Again the waiter didn’t know about the wines and brought the same wine twice.
Starters were lovely a...
Read full reviewService was ok, except the waiter wasn’t well trained and didn’t know what he was serving.
Wine pairing was fixed per course regardless of the option of food chosen. Which defeats the purpose of wine pairing. Again the waiter didn’t know about the wines and brought the same wine twice.
Starters were lovely and portions were rather big. Main courses were well cooked and delicious. The deconstructed lemon meringue was awful and was in a jelly like consistency which I can’t believe was the chefs aim.
The management were rather lovely and the ambience is rather lively however tables are quite closely spaced.
The plating was great and if I was eating with my eyes, cuisine would have received a 5 star, however from a taste point, it was average. When the starters arrived, it looked fantastic and was delicious, definitely not left disappointed, however the rest of the courses were a disappointment, from chewy, rubbery pork...
Read full reviewThe plating was great and if I was eating with my eyes, cuisine would have received a 5 star, however from a taste point, it was average. When the starters arrived, it looked fantastic and was delicious, definitely not left disappointed, however the rest of the courses were a disappointment, from chewy, rubbery pork, to an unbalanced dessert. The rub on the pork belly was overpowering and this ruined the dish. The creme brûlée was eggy and the elements on the plate did not go together. The lemon meringue dessert was just average.
Service was good when we walked in and then just simmered off.
Great vibe, nice welcoming feel, good lighting, all in all ambience great, with average food...
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About Coobs
Coobs
Coobs is a eclectic contemporary bistro set in the bustling fourth ave in parkhurst in a new centre, its modern architecture goes well with the look and feel presented at Coobs. Coobs sources their produce from local suppliers and organic farms to create unique modern bistro-style food. Close to 75% of ingredients come from our organic farm ‘Brightside’ in the Magaliesburg. The farm has been part of Chef James Diack’s family for more than 20 years and is now the main source for his food. “We grew up on that farm; I was a city boy in the week and a farm child on the weekend, wrecking everything in my dirt-biking path.” It is such a pleasure to know where one’s food is coming from, to be able to trace it to its roots and thats what us at Coobs care about so deeply. Everything from vegetables and herbs to pork, lamb and wild boar is free-range and organic.
