Janse & Co, nestled in bustling Kloof Street, a heart-warming and home-styled restaurant is awaiting our visit. The modern urban look and feel is definitely easy on the eye. The polite and very knowledgable staff were very attentive and always on standby which made our evening even more delightful.
As the sun set behind the prestigious Table Mountain the outside eating area lit up and had a cosy yet intimate feeling. The atmosphere was great as the area is known for its night life.
MENU COURSES
3 COURSE 385
4 COURSE 485
5 COURSE 585
6 COURSE 685
7 COURSE 785
Tomato, Basil, Consomme
Kale, Macadamia Nut, Sesame Seed, Klipkombers
Kohlrabi, Fennel, Lemon, Olive Oil
Potato, Apricot Spice, Creme Fraiche, Bottarga
Linefish, Broccoli, Daikon
Watermelon, Beetroot Kvass, Cocoa Nibs, Duckweed
Beef, Horseradish, Cherry, Amaranth
Chicken Terrine, Smoked Milk, Radish, Sorrel
Trout, Plum, Grape, Verjuice
Octopus, Strawberry, Umeboshi, Mint
Suckling Pig, Kimchi, Sprouts
Leek, Beurre Noisette, Smoked Almond, Crème FraÎche
Raw Beef, Onion, Black Garlic
Prawn, Mango Atchar, Lime, Cos Lettuce
Oyster, Shallot, Rye, Pine
Fine Beans, Duck Egg Hollandaise, Pangrattato
Ash Goat Cheese, Apple, Shiso, Blueberry
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DESSERTS
Dark Chocolate, Milk Chocolate, Lemon
Pecan Nut, Gooseberry, Caramel
Almond, Litchi, Elderflower
Peach, Raspberry, White Chocolate
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GLOSSARY
CONSOMME – Traditonally a flavourful clear soup or broth.
SEAWEED – We harvest our sea lettuce and klipkombers in the Atlantic Ocean. A variety of Ulva and Kelp are used.
BEETROOT KVASS – A healthy fermented probiotic beverage, made in-house from beetroot and salt, originated in Russia.
COCOA NIBS – Fermented and roasted bean of cocoa tree, before sugar or milk is added to make traditional chocolate.
DUCKWEED – Aquatic plant, small leaves that are high in protein.
AMARANTH – A leaf vegetable and grain, leaves are peppery with slightly sweet flavour.
KIMCHI – Fermented Korean spiced cabbage made in-house.
BEURRE NOISETTE – French word for burnt butter, with a nutty flavour.
BLACK GARLIC – Slow caramelisation process, 60° Celsius for up to 60 days
BOT TARGA – Cured, air-dried fish roe.
SHISO – Japanese herb with a basil, mint, citrus and cinnamon flavour profile
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The variety of starters such as dehydrated potato with crème fraiche and bottarga will satisfy any taste bud. The staff certainly had me browsing the menu as everything seemed tempting. Heading to my mains, being a seafood fan and tend to get a cheap thrill for so-called line fish and the choice of the day was cob. It was surprisingly very good served chargrilled which was well-balanced on a fine slice of daikon with broccoli on the side.
It was time for desert and choosing something “safe” I chose Pecan Nut, Gooseberry with Caramel topping. It was well presented and not too sweet, the Gooseberry was shoved to the side as I’m not a fan, but the hard glazed caramel topping made up for every bit.
The evening was very well spent and to sum it up the staff was excellent as they took their time to study and master the menu and also understanding the owner’s vision. The food was good and pricing is fair. Is it a restaurant that I’ll visit again? Most definitely.
For the full album click HERE
Restaurant Info:
75 Kloof St,
Gardens,
Cape Town,
8001
Tel No: 021 422 0384
Written for JAR PHOTOGRAPHY by Jody Brown
Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen
