Food & Home Entertaining

EATERY JHB
ichelin-star chef,
Thomas Keller, once
said: “Let’s face
it:ifyouand
Ihavethesame
capabilities, the
same energy and the same staff,
if the only thing that differs between
youandmeistheproductswe
canget,andIcangetabetter
product, I’m going to be a better
chef.” Shayne Holt, co-owner of
Eatery JHB, talks candidly as he
echoes these words in relation to
their restaurant philosophy, “I think
that’swherewearetryingtobe–
we’re not afraid to spend money
on good ingredients. We like
fresh and seasonal, and we like
supporting local.”
Neither Shayne, nor his partner,
Matt Alcock, are classically trained,
but both travelled the world after
university, learning the industry through
experience, rather than tutelage. “We
both loved cooking and had managed
restaurants and bars, so, when we got
back to South Africa, I thought – hey,
we can do this!” recalls Shayne.
The duo started the restaurant on
a shoestring, calling in favours and hiring
staff they knew through people. “We’ve
never had anyone qualiied – we’ve just
trained everyone up and they’re all
remarkable,” says Shayne. What was
once a classically French-inspired menu
offering only three starters, mains and
desserts, using heavy lavours and
textures, is now a ive-choice affair,
lighter and more honest – a kind of
modern French meets South African.
“It’s ine dining without the fuss. There
are no choices for sides and it comes as
the chef recommends,” explains Shayne.
With the help of Elton Jacobsen
of LUXE Design Specialists, they’ve
created a modern-industrial setting
that’s incorporated bare walls, steel,
rust and wood: minimalist, but polished;
the perfect mirror to their menu.
Says Shayne on their recipe for
success: “I think we’ve carved out
a niche for ourselves. We’re not
mainstream or generic, and people who
understand our philosophy appreciate
what we do. We’re just doing our thing
and trying to keep it interesting.”
Their plans for the future? Matt is into
solar energy and Shayne’s looking to
expand his horizons across SA.
108 VICTORIA AVENUE, PARKMORE,
011-783-1570; EATERYJHB.CO.ZA
Spiced beef fillet with
carrots and plum jus
Serves 4 A LITTLE EFFORT
45 mins – 1 hr
THE FLAVOUR COMBINATIONS
CARROT PURÉE
35g unsalted butter, diced
70 JUNE 2016