29 Sep Review: Ethos
Just the other evening, we welcomed Spring into Sandton at Ethos Restaurant. Their new menu is fresh, light and absolutely delicious.. This is what we had on our date night;
My fiancé had:
Starter- Squid ink risotto. This gorgeous risotto didn’t just look amazing, it was tasty, fresh and the sharp citrus cuts through the richness of the meal. This starter consisted of calamari ribbons, lemon butter, squid ink powder (for the black colour) – I had half of it! It was so tasty. This is definitely a dish I would order again.
For mains. This 300g rump was well seasoned and tasty, any meat eater would really enjoy this dish. However the mushroom sauce and shoe string fries just about stole the show for me. The steak was accompanied by baby carrots, broccoli stems, red wine jus, and shoe string fries. This was another mouth watering, mouth full of flavour dish.
Dessert. This dessert was a fun, interactive experience. The coconut is presented with a mallet, you then smash it to get to the delicious center. Inside this ‘coconut’ you can find caramella cremeaux, meringue, dark chocolate, white sesame seeds, desiccated coconut, and cocoa crumble. This dessert was fun, and tasted like a Nikki chocolate bar
For my starter. Tuscan chicken, not only did this starter look great but it was pretty filling too. To accompany the chicken was scan sauce, grana padano, sun dried tomato, and edamame beans. I would have this again and again, it was that delicious.
For my main, I had the sea bass curry. Which included butternut, spinach, rainbow tomatoes, coriander, and a roasted tomato filled rice parcel. This wasn’t really a curry in my opinion. More like curried fish, however still full of flavour and delicious
This dessert stole the show for me. The pavlova which was strawberry sorbet, african summer granita, yogurt creameaux, candied strawberries, and raspberry meringue shards. It was every bit as good as it looks. This is my new favorite dessert!
This restaurant was absolutely spectacular
10/10 for service, ambiance and food