Dining at @Sandton Hotel on Benmore Road isn’t just about eating well—it’s about stepping into an experience that’s been thought through from the first greeting to the last spoonful of dessert. The atmosphere strikes that balance between elegance and comfort, a place where you can linger without feeling hurried, and where the details of service make the evening flow with ease. We were there on a night when chef Tumisho Mogotlane was leading the kitchen, and it was clear from the outset that we were in for something special. Under the wing of Executive Chef Yoshan Naidu, Tumisho brings a confident, creative energy to the menu that shines through in every plate.
The menu that evening read like a journey, beginning with starters that were both familiar and inventive. The prawn cocktail was a clear example of how a classic can be elevated without losing its charm. Plump, perfectly poached prawns were dressed in a rich thousand island sauce, but the surprise came with the avocado mousse—silky and fresh, it added a softness that balanced the tang of the sauce. Baby lettuce leaves gave the dish freshness, and lemon pearls brought a burst of brightness that lingered after each bite.
The springbok carpaccio was a different kind of indulgence, leaning into bold flavours without overpowering the palate. The thinly sliced springbok carried a subtle gamey richness, paired beautifully with pickled butternut that offered a gentle sweetness. The Cajun-dressed micro salad added a light heat, and the tomato chilli jam tied it all together with a mellow, lingering spice. It was the kind of starter that makes you want to pause between bites just to let the flavours settle.
When it came to mains, we decided to split our choices so we could taste more of what the kitchen had to offer. The rib eye arrived perfectly seared, with a deep, savoury crust that gave way to tender, flavourful meat. The pairing with pap and vegetables felt both comforting and intentional—the pap was smooth, a perfect foil for the robust flavour of the beef, while the vegetables were cooked just enough to retain their colour and texture.
On the other plate, the grilled prawns were a lesson in restraint, allowing the ingredients to speak for themselves. Coated in garlic and lemon butter, they were succulent and aromatic, each bite infused with the kind of clean, fresh taste that only comes from perfectly cooked seafood. The roasted vegetables were a natural companion, while the fries added a casual, satisfying element that grounded the dish. The portions were generous without being overwhelming, and both dishes felt like they had been prepared with a clear respect for the ingredients.
By the time dessert arrived, we were already quietly certain we’d be thinking about this meal for days. The tiramisu was unapologetically rich—layers of whipped mascarpone so light they almost dissolved on the tongue, balanced by the deep, aromatic notes of coffee and Kahlua. It was indulgent without being heavy, the kind of dessert that makes you want to linger over coffee just to stretch the moment out.
The ice cream, in contrast, was simple and honest, a reminder that not every dessert needs to be complex to be satisfying. Served at the perfect temperature, it was creamy and smooth, with a clean flavour that acted almost as a palate cleanser after the richness of the tiramisu. Together, the desserts offered two ends of the spectrum—one layered and elaborate, the other straightforward and pure.
Throughout the evening, what stood out as much as the food was the rhythm of the service. Plates arrived at just the right pace, water glasses were refilled without us noticing, and the staff had that quiet attentiveness that makes you feel both looked after and left to enjoy your evening. The dining space itself reflected the same thoughtfulness, with a layout that gave each table a sense of privacy without feeling closed off.
Chef Tumisho’s approach in the kitchen is one of balance—flavours are bold where they need to be, subtle where restraint makes the dish stronger. There’s a respect for classic dishes alongside a willingness to bring in fresh ideas, and it’s that blend that makes the menu feel so engaging. The meal felt like a conversation between tradition and innovation, one that never tipped too far in either direction.
Leaving the table, we carried with us not just the memory of individual dishes, but the sense of a complete dining experience. Every element had been considered and crafted to work as part of the whole. It’s the kind of evening that leaves you with the quiet satisfaction of having been somewhere that understands how dining should feel: personal, generous, and entirely unforced.