If you are a foodie, or just enjoy fine food, then you will probably have heard of Coobs Restaurant in Parkhurst, Johannesburg. Chef James Diack describes the food as good quality, simple but tasty. Coobs prides itself on using the freshest produce, with 85% - 90% of the ingredients coming from Brightside farm in the Magaliesberg, which is owned by the Diack family. “All produce from the farm is purely organic, whether it be livestock, vegetables or fruit.” The eatery has now opened a new section, Supper Club at Coobs.
The 24-seater will serve whatever fresh produce is available from the farm on that day, from wild boar to porcini mushrooms, to free-range Suffolk lamb. The club will offer a five-course meal paired with five different local boutique wines. Also on offer will be a select range of bubbly from the Champagne region of France. Diack has described the Supper Club at Coobs as a fine dining experience minus the fuss and the fanciness of haute cuisine. Not only will it be a culinary experience but also an education in the origins of your food. Open Tues-Sat lunch and dinner, Sun lunch.