• High steaks

    Grill-house fare gets a Durban makeover at Grill Jichana, located at the city’s Southern Sun Elangeni & Maharani hotel
    High steaks

    First bite

    If you’ve spent the day on Durban’s sun-kissed beaches and fancy a change of pace, Grill Jichana at Southern Sun Elangeni & Maharani is just the ticket. The interior alone whisks you off to another time and place, thanks to its bold chequered floor, glittering chandeliers, Art Deco ceilings and leather armchairs. Warm, efficient service is as much a hallmark of this dining experience as its delicious meaty options. Jichana is Swahili slang for ‘eating good’, and that’s the name of the game here.

    A cut above

    Grill Jichana sources its premium cuts from Karan Beef in Heidelberg. They are matured in a special ageing process by the restaurant’s butchers, seasoned with an aromatic house spice, and flame-grilled then basted in a signature honey and barbecue basting. Accompaniments include a Madagascan pepper demi-glaze, spicy chakalaka relish and truffle-scented mushroom sauce. However, it’s the signature 20-ingredient Café de Paris butter that’s the real winner – watching it melt atop your steak will have you snatching up your knife and fork immediately.

    Steaks aside…

    Free-range Karoo lamb chops and skewers are available too; while quarter and half chickens are done on the rotisserie, then flame-grilled and served with your choice of peri-peri or lemon-and-herb basting. Vegetarians won’t go hungry. Tuck into a halloumi stack with aubergine, black mushrooms, red pepper, baby-marrow ribbons, garlic-butter polenta and red lentils – all in a saffron velouté with rocket pesto.

    There’s seafood too. The daily fresh linefish gets the East Coast treatment with a spice rub and lemon butter, or go for the tiger prawns or Norwegian salmon. Watching what you eat?
    That’s a shame, amid all this deliciousness. But fear not: the healthier option of pepper-crusted ostrich fillet tastes as much like a cheat meal as anything else on the menu.

    Be sure to pair your meal with a glass of exclusive auction wine.

    A sweet finish

    Naturally, the dessert menu is a good one. However, while the likes of a white-chocolate-and-lemon-curd lava cake, or a cardamom-and-rose-water panna cotta may tempt you on any other day, what you really have to go for here is Jichana’s signature sweet dish: a Valrhona five-chocolate ball, served with fresh fruit.

    After you have savoured dessert, cap off this memorable evening of fine dining with a cup of Ethiopian Yirgacheffe coffee. 

    To find out more about Grill Jichana, or to book a table, click here.

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