54 on Bath

This elegant Relais & Châteaux boutique hotel rests in its lavish setting in residential Sandton. The contemporary space with natural tones contrast with the lush greenery of the expansive garden. Dining in the 24-seater restaurant in winter is a cosy affair, transformed in warmer months into a light and airy space opening onto the outside patio.

Head chef Scott Dressels combines his classical French training, luxury bush experience and love for Italian and Asian flavours. The fine-dining bistro menu is small with homely dishes, each plate artfully decorated with well-paired flavours. There are surprising and refreshing delights, like olive-oil poached prawns served with smoked butter beans, wasabi, nori and compressed apple. Scott is excited by fermentation, dry-ageing and curing in the kitchen, and expects the next culinary highlight to be a resurgence of nouvelle cuisine – lighter dishes beautifully presented – but not small portions.

His technique is demonstrated in each dish as he expertly works with textures and layers. He aims to show appreciation for even the humblest ingredients and to present them in innovative ways – like his seven-hour sous vide egg, served with a Parmesan foam, asparagus and chorizo – a play on a traditional Dutch boiled egg dish. The flavour he loves at the moment is basil so you’ll find exciting additions like basil oil, basil ice cream, basil mayo and even basil macaroons on the menu.

Book for lunch or dinner and try Scott’s six-course tasting menu which is sure to impress.

“I’d like my diners to experience art on a plate but taste food with substance.” Chef Scott Dressels


Address: 90 Pretoria Avenue, Atholl, Johannesburg, 2196

Phone: 011 783 3410