There’s nothing quite like a Sunday morning brunch, allowing for a little sleep in whilst combining two favourite meals: breakfast and lunch.


  • The name Séjour, is French for sojourn – defined as a temporary stay or visit.
  • Séjour is located within the luxurious Houghton Hotel, situated in the upmarket suburb of Houghton Estate.
  • A selection of petisco (Portuguese for tapas), grills, and sauces are also available under a new section on the menu, entitled Pioneer.
  • Visit www.sandtontimes.co.za for more stories.


With Gauteng back on alert level 3, The Sandton Times had to pay Johannesburg’s latest Sunday brunch offering a visit, set at the popular Houghton Hotel. Chef Freddie Dias of Séjour restaurant has brought to life a 3-course brunch menu inspired by Freddie’s Portuguese upbringing, and his time spent living in France.


Arriving late-morning at Séjour, the setting is beautiful with a 180-degree view of the Houghton Hotel and Houghton Golf Course through large windows. The view and tasteful interior set the tone for Chef Dias’s dishes. All touch-points are beautifully thought through from background music to the menu paper as well as the salt and pepper set.


The Egg – Parmesan Catalan, Chive Scrambled Eggs and Hake Brandade with Deep Fried Kale. Image: The Sandton Times

The first br(eakfast) course is an egg dish of parmesan Catalan, chive scrambled eggs, and hake Brandade.


Pissaladière – Ciabatta, Onion, Anchovy and Black Olive. Image: The Sandton Times

Fresh, homemade Pissaladière is served on the side – a traditional French ciabatta topped with onion, anchovy, and black olive.


Lamb Rack with Mint Feta Yoghurt, Moroccan Cous Cous with Almonds and Roasted Vegetables, BBQ Brinjal with Pomegranate Molasses and Honey, Lyonnaise Green Beans with Caramelized Onions and Parmesan Pangritata. Image: The Sandton Times

The second, (l)unch course features a lamb rack with a red pepper and herb crust, mint feta yoghurt, Moroccan-style couscous, BBQ brinjal with pomegranate molasses and honey, roasted vegetables with almonds and turmeric, and Lyonnaise green beans.


Pasteis de Nata and Bolas de Berlim. Image: The Sandton Times

A collection of traditional Portuguese pastries – Pasteis de Nata and Bolas de Berlim (almond-filled doughnuts) – make for a very sweet ending.


Chef Freddie, who has cooked in top kitchens the world over – including four years at the celebrated Cape Town eatery The Pot Luck Club, brings a wealth of experience and knowledge to the kitchen. Driven by his natural curiosity and eagerness to always learn more, the acclaimed chef draws influences from all aspects of his life whether it be his upbringing, travels abroad, or his many years in service.


Séjour opened its doors in October 2020 and offers fine dining with all the details. Image: The Sandton Times

I’m a naturally curious person and I draw inspiration from all aspects of my life, whether that’s from upbringing, the places I’ve worked, or countries I’ve visited.

// Séjour, Chef Freddie Dias


The space is bright whilst also offering great ease and comfort. Séjour looks to create a destination that could be an escape from the hustle and bustle of Johannesburg and a place where one can indulge in delicious food, fine wines, and splendid views with exceptional service to match.


Be sure to skip breakfast and plan a salad for dinner because brunch at Séjour is generous and filling. The dishes take you on a journey from savoury to sweet, as Meditteranean and French cuisine meet, served family-style for everyone around the table to share. The three-course brunch is priced at R450 per person, consisting of a range of small plates, and the option of bottomless bubbly – either Graham Beck Brut or Graham Beck Rosé – for an extra R300.


For more information or to reserve your seat, contact the Séjour team at +27-11-032-5535 or info@sejour.co.za


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