When we think of dining out in Johannesburg, Rosebank is always at the top of our list. This vibrant neighbourhood offers an eclectic mix of cosmopolitan charm, diverse cultural influences, and high-end eateries, making it a true culinary hotspot in town. From trendy cafés to sophisticated fine dining establishments, Rosebank is a place where global flavours meet local creativity, promising an experience as dynamic and multifaceted as the city itself.

On our recent visit to SEC Restaurant, situated within the Clico Boutique Hotel just 900 metres from the Rosebank Gautrain station, we were excited to experience what this part of the city had to offer. Housed in an 80-year-old Cape Dutch building, SEC exudes a timeless elegance that sets the stage for an unforgettable evening. As we stepped in, we were immediately greeted by the warm and inviting atmosphere. The restaurant’s theme of luxury is evident from the moment you enter, with its blend of modern and traditional decor creating a sophisticated yet comfortable setting. The attentive staff, led by Chef Dario de Angeli, ensured that our experience was nothing short of exceptional.

Our culinary journey began with a selection of starters that were both innovative and delicious. The shio koji scallops, served with smoked mussel, dill broth, green onion ginger salsa, dried paprika, and angel hair, were a standout. The scallops were perfectly seared, and the combination of flavours was both delicate and complex, creating a harmonious balance that delighted our palates.

Next, we indulged in the crayfish dish, which featured green leche, de tigre, black garlic, cheddar crackers, red onions, and chipotle. The crayfish was tender and succulent, and the accompanying flavours added a depth and richness that elevated the dish to new heights.

For the mains, we were treated to an exquisite confit duck leg a la yum dish, with its apricot glaze, ginger, molasses, soy, citrus, crispy basil, and amadlavudlavu, was a true masterpiece. The duck was cooked to perfection, and the glaze provided a sweet and tangy contrast that was both surprising and delightful.

The salmone pizza, a creative twist on a classic, was equally impressive. Topped with fior di latte and hard mozzarella, San Marzano tomato, olive oil, smoked salmon, mascarpone, fennel, capers, and caramelised onion, this pizza was a symphony of flavours. The combination of the rich, creamy mascarpone and the smoky, savoury salmon was a perfect match, making each bite a memorable experience.

To complement our meal, we opted for a selection of non-alcoholic cocktails. The Painkiller, a blend of coconut, orange, pineapple, and frangelico, was a refreshing and tropical delight. The Pink Landy, made with lemon juice, grenadine, and egg white, was a beautifully balanced and visually appealing drink that added a touch of elegance to our dining experience.

For those seeking a more comprehensive dining experience, SEC offers a tasting menu that is a true culinary adventure. The venison kitfo taco, featuring minced cured venison, mitmita, gomen, sambai manis, and cottage cheese, was a bold and flavourful start. The grilled sea bass, served with dashi foam, carrots, shitake mushrooms, radish, and bracken, was a delicate and well-executed dish that showcased the chef’s attention to detail.

The pan-seared duck breast, with muhammara, pomegranate, balsamico, citrus, crispy basil, and amadlavudlavu, was another highlight. The duck was tender and rich, and the muhammara added a smoky, nutty depth that complemented the dish beautifully. Finally, the springbok loin, glazed with hoi sin, and served with caramelised apple, walnut, and asparagus, was a perfect blend of sweet and savoury, rounding out the tasting menu with a memorable finish.

No meal at SEC would be complete without sampling their desserts. The Strawberries in Black Pepper Imagawayaki, a Japanese crumpet filled with cream, sugar, black pepper, and topped with custard and syrup, was a unique and delightful treat. The combination of sweet strawberries and the subtle heat of black pepper created a surprising and satisfying contrast.

We also enjoyed the Indonesian-inspired pancakes, made with coconut milk, dried fruits, custard, nuts, banana, and rum and raisin ice cream. These pancakes were a rich and decadent way to end our meal, with each ingredient contributing to a complex and delicious flavour profile.

Our experience at SEC was nothing short of extraordinary. From the moment we entered the beautifully restored Cape Dutch building to the last bite of our dessert, every aspect of our evening was meticulously crafted to provide a journey of luxury and culinary excellence. Chef Dario de Angeli’s innovative and skilful approach to cuisine, combined with the attentive and professional service, makes SEC a must-visit destination for anyone seeking a truly exceptional dining experience in Rosebank.