Enjoy the best of the winelands in the heart of Rosebank

Africa’s first voco hotel opened in February and is perfectly placed for business and leisure in the heart of Johannesburg’s trendiest, upmarket suburb Rosebank. Guests don’t need to go far for an incredible array of restaurants, the best wines the Cape winelands has to offer, shops, art galleries and even the Rosebank Gautrain station, which is a short walk away and provides seamless access to Sandton and beyond.

Welcome to Proud Mary

Welcome to Proud Mary

The Perfect Pitstop

For overseas visitors landing at OR Tambo International Airport, the hotel offers a well-deserved break to recover from jetlag, before exploring the game reserves in the north. A good work-out in the fitness center gets rid of all the stiff muscles after long flying hours.

The newly built New York-inspired building’s black and face brick facade gives way to contrasting tones of oxblood, teal and emerald, which together with textures of plush fabrics, and natural wood finishes, terrazzo and brass hark back to New York’s golden age.

Trendy and eye catching interior with an edge

Trendy and eye catching interior with an edge

Proud Mary

For a taste of ‘voco life’, the mid-century inspired all-day eatery, Proud Mary, is located on the ground floor of The Bank building. Proud Mary offers a wine, raw, and coffee bar including an artisanal bakery. The restaurant menu features small plates, salads and grills and showcases the beauty of local produce.

Their wine philosophy is focused on supporting small-batch, local and independent wineries, showcasing a host of exemplary and unusual wines. Many of the wines on the wine list can be enjoyed by the glass and their sommelier, Melusi Mpofu helps with food and wine recommendations.

Sommelier is on hand to assist

Sommelier Melusi Mpofu is on hand to assist

Winemakers’ dinners are offered with ticketed tastings and food pairings for up to 30 people with a set menu. Melusi also decants wines for guests and his vast knowledge of wines is complemented by Lila Hollywood who curates the wine list with him. Learn more about how to age wine here.

The Winelist

Enjoy a glass of Cap Classique bubbles before dinner from estates such as Villiera, Pierre Jourdan or Simonsig; Rosé from Waterkloof; reds from AA Badenhorst Family, Alheit, Boekenhoutskloof, Bouchard Finlayson, Beaumont, CrystallumDe Morgenzon, Groot Constantia, Momento, Sadie Family and Vilafonte. Shop South African wines here.

The wine list is compiled of premium wines to compliment the food menu

The wine list is compiled of premium wines to compliment the food menu

Pele Pele Chicken With Charred Corn & Jalapeño Atchar

Enjoy this Pele Pele Chicken with a glass of Crystallum Pinot Noir

Pele pele chicken

Pele Pele Chicken With Charred Corn & Jalapeño Atchar

Pele Pele Sauce

Ingredients

2 Large red pepper – grilled

2 Large red onions – grilled

4 cloves garlic

100ml lemon juice

50ml red wine vinegar

Zest from 1 lemon

10 small red birds-eye chilies – chopped

15g smoked paprika

15g dried Oregano

15g sea salt

5g black pepper

5g chilly flakes

100ml olive oil

50ml red wine vinegar

50ml lemon juice

Atchar

Ingredients

4 red pepper – grilled

50g coriander

50g parsley

20ml red wine vinegar

20ml lemon juice

5g paprika

10g spring onion

5g chili flakes

5g salt and pepper

5g Olive Oil

2 charred corn on the cob

2 charred Jalapenos

Main

Organic Whole Deboned Chicken 1.6kg

Method

Sauce

Combine all ingredients in a food processor and blend until smooth. Transfer to the saucepan and simmer on medium heat for 25 minutes.

Let the sauce cool down and return to food processor. Add your olive oil, red wine vinegar and lemon juice and blend until combined.

Atchar

Combine all the ingredients in a food processor and pulse until roughly chopped. Cut the charred corn and dice the jalapenos, and add to atchar blend with 100ml olive oil, mix well. Leave to rest for 3 hours before use.

Main

Marinate whole, deboned chicken in pele pele sauce overnight. Flame grill whole chicken until cooked through on medium heat for 45 minutes, continuously basting with pele pele sauce.

Once cooked; garnish with charred corn and jalapeno atchar, fresh coriander and red onion atchar, fresh coriander and red onion.

Bon Appétit

Bon Appétit

Shop wines from around the world here and follow Sip & Read for more travel and wine destinations. Cheers!

Your next travel destination awaits

Your next travel destination awaits

BY Maryke Roberts | July 22, 2022

Maryke Roberts Maryke is an award-winning, Cape Winelands based journalist who has been writing about local and international wine and travel for over three decades. When she's home, her days are almost exclusively concluded with a walk on the beach and a glass of South African fine wine or spirits.

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