In Your Pocket

 
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This article was originally published on In Your Pocket.


The SLOW brand has already distinguished itself as the must-access airport lounge for those with refined tastes in both their surroundings on what goes on their plate. From launch the SLOW lounges and SLOW in the City, a Sandton workspace, initially restricted to particular loyalty programmes but now open to the paying public, have conveyed a five-star sense of style and cuisine.

The interiors are signature, as all spaces have been designed by local award-winning design duo Tonic who are the masters of contemporary furniture and interior design. Marble table tops, velvet couches and leather-seated chairs in vivid colours, The Course is beautifully designed with a range of spaces from small cosy and romantic window tables to a long table for family sharing and a plush lounge area at the bar. There’s also a wraparound deck for watching the Sandton gridlock not pass you by as you sip speciality cocktails paired with small plates or enjoy breakfast, lunch or dinner.  

The menu is wide-ranging, and dishes are beautifully plated. A lot of effort has gone into the drinks menu with a resident mixologist and there’s a large range of classic and more contemporary cocktails, plus a small and expensive wine list.

The menu makes use of seasonal produce but staples include a choice of tapas-style plates as well as prime beef cuts (including a 1kg T-bone Florentine that gets wheeled to your table on its own custom-designed marble-topped trolley), salmon, tuna, a classic peri-peri chicken and other bistro-style dishes. There are sharing platters or planks, of meats or vegetables as well as salads.  If you are there for dinner, sample the dishes on The Quarterly Reserve, a menu specially designed to complement a particular liquor brand with novel cocktails and interesting food pairings.

Glenfiddich is the star of the winter Quarterly Reserve menu and there is talk of a gin brand for the Spring menu. You can sample some dishes as starters and then move on to the main menu.

We tried Through The Orchid, a 12-year-old Glenfiddich with a pear tea syrup and caramel bitters topped with soda which came with a superb small plate that contained a goats cheese wonton served with micro greens, oak smoked pear and salted caramel hazelnuts. An exceptional dish. On the main menu the tuna tacos small plate was a generous and tasty serving of marinated tuna, while the main dish of mustard and maple-glazed salmon was perfectly seared and made for a delicious combination of tastes and textures.

While it’s all highly recommendable the award goes to the most show-stopping chocolate dessert – a warm chocolate brownie with candied walnut crunch and butterscotch sauce served with a dollop of vanilla ice-cream.

As the brand suggests, it’s worth taking it slow, something that is often lost in Sandton, a part of town more associated with the rush and bustle of Africa’s financial capital than easing back, taking your time, and just enjoying being.

 
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