Coobs’s pavement setting in the trendy hub of Parkhurst has earned a loyal following. Here the uncompromising passion of chef James Diack keeps regulars coming back for more. From the chef’s wine selection (featuring small producers) to the provenance of ingredients, James takes great pride in what he serves on the plate. Coobs is about contemporary ethical cuisine and the menu has evolved to give people what they want – value for money and quality.
The menu is fresh, seasonal and suitable for all-day dining. You’ll find some unusual ingredients like Jerusalem artichokes, baby apples and acorn-fed pork, as these are sourced from the family farm, Brightside. All suppliers are handpicked for the best quality, and dishes are generous and beautifully plated. Old favourites, like the chicken liver parfait starter, remain on the menu with the ever-popular Asian pork belly with roasted apple purée and bacon crisps. The menu changes eight times annually, with a specials menu featuring unusual offerings like free-range pork Scotch egg with curried sultana purée and garlic, and ginger-infused barramundi en papillote. Desserts like ‘textures of chocolate’ are well worth the sugar high.
James has four successful and unique standalone restaurants – The National, The Federal and Il Contadino but Coobs is where his heart is, and where you’ll find him in the kitchen creating refined bistro fare.
“I’ve grown up over the past six years; and I’ve elevated the menu from bistro to fine food.” Chef James Diack
Address: 38 4th Avenue, Parkhurst, Randburg, 2193
Phone: 011 4470710