Parallel to the compelling transformation of the season is the mindful evolution of the cuisine at Grei.

Grei’s rooftop garden teaches patience and careful watchfulness as they celebrate each new season – organic meets modern in a subtle, intimate way.

The sensual crunch and earthy toothiness brings a new appreciation for their mild highveld winters.

This is Hibernal.

With the launch of the Hibernal menu, the team at Grei continues to bring their unique concept of fine dining to Johannesburg diners.

Chef Candice commented:

“I love winter and the bold flavours we are using throughout this menu. I feel that if winter had a taste, it has been perfectly emulated in Hibernal.”

Grei opened their doors at the Saxon Hotel, Villas and Spa on 19 April 2018. Their journey since then included a World Travel Awards nomination as the World’s Leading Fine Dining Hotel Restaurant 2018 as well as rave reviews from both local and international guests.

In 2018, Head Chef Candice Philip was also honoured by Eat Out with the Eat Out Nederburg Rising Star Award, as well as being named ‘Young Chef’ by the Conde Nast House & Garden SA Gourmet Restaurant Awards.

Grei’s Food

The Grei team will continue working with the garden and its produce, focusing first on organic and heirloom vegetables, and later looking to the proteins. Added to this they also highlight the herbs – often the little things that are overlooked.

Appropriately, Grei’s menu features the smell and flavour of herbs running through it. Dishes feature unusual pairings and natural, succulent flavours.

The menu is a six-courses, paired with a combination of international and local wines. There is also a non- alcoholic pairing option as well as vegetarian- and pescatarian-suited menus.

Chef Candice brings elements of the unusual to Grei’s dining experience – from the spelling of the restaurant’s name, the menu layout all the way through to the paired ingredients in the dishes.

“Since joining the Saxon, I’ve been privileged to work alongside some of the country’s best Chefs – including Chef David Higgs and Chef Luke Dale Roberts. I’m excited to bring my own long-held vision to life in the form of Grei. I really want people to come and appreciate what we’re doing – to take the time and enjoy the journey.”

Grei’s Decor:

Grei’s décor celebrates texture and different tones of grey. From feature-walls with fur and beading, to textured table cloths and carpets, the muted tones will create a calm, sophisticated atmosphere for the colour of the dishes to stand out.

“Essentially, grey is colour without colour. This has been a huge inspiration in developing the look and feel of the space, and menu.”

Chef Candice, who was intimately involved in the design conceptualisation and installation was inspired by the Scandinavian’s simple, minimal and sophisticated approach to plating, food and restaurants. The space will be classic and elegant, but also understated and unintimidating.

Grei is open Tuesday to Saturday from 18h30.

Reservations are essential. To book call +27 11 292 6000.

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