The Grill Jichana – Elangeni Hotel
Under the guidance of Executive Chef Shaun Munro (ex-Beverley Hills Hotel) and the expert culinary skills of Chef Brandon Louwrens, Grill Jichana is the latest jewel in the crown of Tsogo Sun.
The menu of Jichana , “eating good” in Swahili slang, embraces the flavours and aromas of the original East Coast of Africa’s spice route……cassia, cloves, cinnamon, ginger, cardamom, turmeric and pepper.
These robustly flavoursome spices complement the grilling of meat, fish and chicken creating Jichana!
The beef is premium grade and sourced from Karan Beef, established in 1974 by Ivor Karan, raised on farmland just outside Heidelberg in the Gauteng province. Through specialized farming, Karan Beef are able to supply and maintain its distinction as the premier supplier of quality beef in South Africa.
All steaks are hand cut by Grill Jichana’s butcher before being aged through a specific maturation process to ensure the diner of the best prime cuts available before they are flame-grilled over volcanic rock. Steaks are seasoned with Jichana’s aromatic house seasoning which is infused with crushed mustard seed, rock sea salt and lemon black pepper; with a flavoursome herbed honeyed BBQ basting.
All steaks are hand cut by Grill Jichana’s butcher before being aged through a specific maturation process to ensure the diner of the best prime cuts available before they are flame-grilled over volcanic rock. Steaks are seasoned with Jichana’s aromatic house seasoning which is infused with crushed mustard seed, rock sea salt and lemon black pepper; with a flavoursome herbed honeyed BBQ basting.
The lamb is farmed, free range in DeAar, in the heart of the Karoo. And also gets the loving attention of the Jichana butcher to their unique menu specifications.
Free range chicken and duck are raised in the Dargle valley, KwaZulu-Natal Midlands. The rotisserie allows for succulent cooking before being flame grilled with lemon and herb or experience the Dar-es-Salaam Baraza’s restaurant, Pili-Pili basting.
Grilled linefish is only from the SASSI green listing.
A unique offering at the Grill Jichana is the Bafana chip…….twice cooked crispy crunchy
outside with a soft fluffy centre! A roast potato, (not quite) on steroids, unique and simply delicious.
An absolute MUST TRY for dessert is the Chocolate (what we call Bomb) made with the Rolls Royce of chocolate, Valrhona…to die for! Deelish tried this, it was amazing…a chocolate lovers delight.
The ambience at Grill Jichana is sophisticated elegance, the service sublime and those small touches of care is what sets Jichana apart…like the sherry on arrival, perfect for those cold winter evenings. Your selection of wine is decanted and allowed to breathe in a stunning decanter and when presented at the table, just makes for a feeling of supreme luxury. Elegant yet not pretentious, Jichana is set to become a ‘hot spot’ in Durban for all the right reasons.
The wine cellar and selection of wines is astounding and offers an alternative to eating inside the restaurant, just for that extra something, I’m pretty sure this room will become extremely desirable for both wine tastings and private dining.
The Grill Jichana is open to public Monday to Saturday for dinner only 18.00 to 22.00
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