Credit: the Joburg Foodie[/caption]
As usual, the wine list will be an extensive catalogue of boutique wine farms and those that share Diack’s passion for bespoke offerings including Garajeest, Blackwater, Beaumont and Alheit. Oh, and Aperol Spritz on tap.
The 133m2 restaurant, located on the corner of 4th Avenue and 7th Avenue in Parktown North, will seat 90 and provide indoor and outdoor seating. The interior design and décor process will once again be spearheaded by Janet Diack, James’ mother and farmer at Brightside Farm, so expect reclaimed and refurbished items that extend the farm-to-table concept from the plates to the walls, floors and furnishings.
Brightside Farm, in the Magaliesburg, is the Diack’s family farm and where James grew up. Janet is passionate about farming and supplying the restaurants – what they can’t grow themselves they source from suppliers who share their passion for provenance. The gardens are as beautiful as they are functional. Flowers abound, and they are all edible. Apart from the large main gardens you will find smaller gardens, situated to provide the right conditions for some of the specialty plants. All the gardens feature benches, stone paths, ponds or sculptures with rambling plants like peas, beans and tomatoes climbing up willow woven structures. The gardens supply all three restaurants with herbs, vegetables and fruit – it even makes its own ricotta. The farm also supplies Diack’s now legendary acorn-fed wild boar, lamb, duck and the occasional pigeon or guinea fowl.
It will also be friendly to the pocket, “I’m trying to build a restaurant that’s going to fit into where our economy’s going, so it’s not going to be expensive. I’m trying to keep prices down and keep things casual in every aspect: simple glassware, enamel plates, dishcloths for napkins. It’s going be fun and rustic, but not kitsch.”
Joburg Restaurateur, James Diack, To Open Fourth Restaurant
Joburg Admin / August 21, 2017
Credit: the Joburg Foodie[/caption]
As usual, the wine list will be an extensive catalogue of boutique wine farms and those that share Diack’s passion for bespoke offerings including Garajeest, Blackwater, Beaumont and Alheit. Oh, and Aperol Spritz on tap.
The 133m2 restaurant, located on the corner of 4th Avenue and 7th Avenue in Parktown North, will seat 90 and provide indoor and outdoor seating. The interior design and décor process will once again be spearheaded by Janet Diack, James’ mother and farmer at Brightside Farm, so expect reclaimed and refurbished items that extend the farm-to-table concept from the plates to the walls, floors and furnishings.
Brightside Farm, in the Magaliesburg, is the Diack’s family farm and where James grew up. Janet is passionate about farming and supplying the restaurants – what they can’t grow themselves they source from suppliers who share their passion for provenance. The gardens are as beautiful as they are functional. Flowers abound, and they are all edible. Apart from the large main gardens you will find smaller gardens, situated to provide the right conditions for some of the specialty plants. All the gardens feature benches, stone paths, ponds or sculptures with rambling plants like peas, beans and tomatoes climbing up willow woven structures. The gardens supply all three restaurants with herbs, vegetables and fruit – it even makes its own ricotta. The farm also supplies Diack’s now legendary acorn-fed wild boar, lamb, duck and the occasional pigeon or guinea fowl.
It will also be friendly to the pocket, “I’m trying to build a restaurant that’s going to fit into where our economy’s going, so it’s not going to be expensive. I’m trying to keep prices down and keep things casual in every aspect: simple glassware, enamel plates, dishcloths for napkins. It’s going be fun and rustic, but not kitsch.”
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