It’s been a busy year for Ethos restaurant since opening a year ago, including a major move from Sandton to Rosebank. Having had enough time to settle in, it was time to try some delicious dishes set in a luxurious and dramatic space.

• Ethos features sweeping arches, grand columns, impressive Italian marble and a lit Olive tree at the centre of the restaurant.
• The eatery boasts indoor and outdoor seating, chef’s table seating, a 14-seater private dining room, a gorgeous bar and an exquisite wine cellar.
• Ethos played host to the 4th Annual Luxe Restaurant Awards earlier this year.
• Visit www.sandtontimes.co.za for more stories.

A move is as good as a relaunch – or so the rephrased saying goes. The high-end Joburg eatery moved to a new space at Oxford Parks in Rosebank in 2021 and at the time, teamed up with acclaimed Chef Luke Dale Roberts, who assisted in designing a whole new menu in collaboration with newly appointed Executive Chef, Ken Phuduhudu.

Chef Luke Dale Roberts is best known for the award-winning Pot Luck Club and acclaimed fine dining restaurant The Test Kitchen, and the talented Chef Ken Phuduhudu, who worked alongside Luke at The Test Kitchen, added some award credentials of his own over the past 12-months.

Chef Ken Phuduhudu also brings a wealth of experience to the table, in addition to his stint at The Test Kitchen, he has worked in leading restaurants such as Terroir, Glenda’s, Epicure and The Greenhouse as well as founded The Private Dining Experience. Mediterranean cuisine is what Chef Ken truly loves to explore and highlight in a modern light.

Here are our three courses from the Ethos menu:

The evening begins with a selection of breads, baked on-site, served with a selection of dips and spreads including a Baba Ghanoush and Taramasalata spread. The freshness of the breads and spreads cannot be understated – delicious!

It’s hard to make up your mind during the winter months – maybe it’s the cold weather? Tasting a selection of starters the Duck Leg and Figs with Foie Gras is certainly one you’ll be coming back for, time and time again. The all-time classic Haloumi is elevated with a spiced burnt honey drizzle and the Calamari, stuffed with red peppers and onion, has a great kick to it. If you’re into a bit of spice, the peri-peri Tiger prawns, marinated in garlic and herb, might just be for you. For the carb conscious, savour the 100g grilled Waygu rib-eye, with roasted tomato, citrus dressing, baby spinach and basil, minus the ciabatta. The extra large plating is quite dramatic.

The Langoustine and Scallop Tortellini features hand rolled saffron pasta, filled with scallop mousse, topped with Mozambican Langoustine in a light bisque cream, with lemon oil and fresh herbs. A treat for seafood lovers and those who enjoy fresh, handmade pasta – make sure that paste is light and thin!

For those who enjoy their meat, try the Herb Crusted Lamb Rack with a cassoulet of fava beans, tomato, and artichoke, lamb tomato and sage gravy with a celeriac cream. It’s all those favourites on one dish, served with a side of shoestring fries.

Probably the best course at Ethos, dessert is made up of a homemade Tiramisu which is fresh, light and moreish. Then the Mastic Panna Cotta is one of those dishes you’ll be coming back for, served with a sour cherry compote. With its unique ingredients and divine execution, it ranks top of the dessert charts! Rounding up the trio of dessert selection is an all-time classic Greek Baklava – not too sweet – with pistachio, yoghurt cream and a mixed nut tuile.

The Ethos menu is a tantalising mix of authentic and honest dishes inspired by the Mediterranean and combines traditional and modern techniques, with creative execution and plating. It’s all those Greek dishes you’ve come to love with a unique twist that won’t leave you wanting.

A valuable mention is the ‘mystery’ Méthode Cap Classique (MCC) Brut, our sommelier topped up throughout the night, adamant that all would be revealed after dessert. Left guessing, the golden liquid unleashed citrus fresh flavours with hints of apple and orange peel on the palate, a hint of red berry fruit, making for a remarkably delicious bubbly that paired beautifully with each dish. After an evening of guessing the bottle of Nederburg Méthode Cap Classique Brut was revealed – truly a great dining discovery!

Ethos is open Monday to Sunday for lunch and dinner, located in Oxford Parks, Rosebank. To book visit Ethos Restaurant on Dineplan.

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