by Samantha Bartlett

Dining bliss

Melrose Arch Hotel gets utra-modern kitchen

Yum Yum: The newly unveiled March Restaurant at Melrose Arch Hotel
AP Melrose Arch New Restaurant MR.jpg


African Pride Melrose Arch Hotel unveiled its stylish new March Restaurant after the interior of the eatery that has topped the list of Jozi’s top places for a decade, was redesigned, with private dining areas and a swish new slow food menu.


The redesign has taken two months to complete and emphasises the property’s commitment to remaining the most elegant yet hippest Five-Star hotel in the Gauteng.


The African Pride Melrose Arch Hotel has become an international destination in its own right, attracting those discerning guests who take pleasure in modern elegance and sophistication, explains Danny Bryer, Director of Sales, Marketing and Revenue for the Protea Hospitality Group.


“We’ve adopted the international trend of private dining with five private rooms, because there’s so much more demand for it – especially working breakfast meetings that are to large extent replacing the after work drinks networking meeting.”


Bryer says the African Pride Hotels brand is world class, so the redesign of the restaurant had to be modern, luxurious and in keeping with the exceptionally high brand standing.


The giant bucket planters at the hotel’s pool which have always been a talking point with guests, is a theme that is now being carried to the front of the hotel, and the new restaurant design is a monochromatic palette of soothing blacks and greys with small pops of colour.


There are many contrasts in the space, but the overwhelming feeling is one of sumptuousness and relaxation.

“The main dining space is very relaxed, but there’s a lot of energy in the space with screen partitions, great lighting, vases, flowers and a great flow.


“We’ve also created themed private dining areas that complement the mood and feel of the main dining area.

“There’s also more seating in the extended lobby area, and we’ve enhanced the visual effect of the lighting in the glass floor. Essentially, we’ve kept the best of the old and combined it with a new designer edginess that we believe will make the hotel an even more desirable destination for locals and travelers.”


Executive Chef, Hanroe Erasmus, who won Taste of Joburg 2012 with his Kudu Wellington, says the new menu at March Restaurant is an African take on the global slow food trend.


“Slow food satisfies you from the top of your head to the tip of your toes. It’s food that feeds the body and the soul, forcing you to step off the round-about of modern life for an hour or two, to slow down and really appreciate the depth of flavour that the art of slow food delivers.


Erasmus says among the new menu items are a slow-braised guinea fowl and cherry pie, lamb shin waterblommetjie bredie and a selection of new vegetarian dishes that are increasingly in demand by health-conscious diners.


“We’re asking our guests to come in, sit down, relax and forget their problems for a few hours – just to enjoy the simple pleasure of eating the finest ingredients that have been prepared with time and love.”


March Restaurant opened on February 1.



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