Autumn on a plate
Plated: A Chef’s Table, a new offering from The Maslow, is an intimate culinary escape, thoughtfully plated and beautifully staged 
As Johannesburg settles into its golden autumn season, when crisp mornings give way to warm midday sunshine and long afternoons stretch lazily toward sunset, there are few better places to linger outdoors than in the city’s gardens. From late April through to mid-June, the gentle rhythm of autumn and early winter invites slow lunches, good company and plates that celebrate the best produce of the season.
Introducing ‘Plated: A Chef’s Table’, a new offering from The Maslow’s Lacuna Bistro, set against the hotel’s lush natural gardens. This elegant late afternoon dining experience unfolds beneath open skies, where each sitting celebrates seasonal South African flavours, from sweet apricot and fresh prawns to comforting cassoulet, sweet corn and bright berries. Served at an intimate chef-led table of just 30 guests, it is the pleasure of unhurried dining in one of Sandton’s most tranquil green spaces.
Elevate your dining journey with Lacuna Bistro’s thoughtfully curated pairing experience. Each course from the Chef’s Table menu is meticulously matched with a selection of fine wines or artisanal beverages, chosen to complement and enhance the flavours of every dish. From crisp, refreshing notes to rich, complex finishes, each pairing is designed to create a harmonious balance on the palate. “Our chefs will guide you through a sensory experience where every sip and bite tell a story of craftsmanship, seasonality, and refined taste,” said Thokozane Shongwe, Executive Sous Chef at The Maslow Sandton.
The first of these luxurious events is on Saturday, 25 April 2026 and every second weekend thereafter until 20 June 2026.
The introductory menu begins with ostrich carpaccio with parmesan wafer and spicy apricot chutney, followed by a prawn Niçoise salad: Lemon and garlic prawns, charred green beans, cherry tomatoes, marinated olives, mixed leaves, shaved red onion, soft boiled egg and confit baby potatoes, all drizzled with maple mustard dressing.
The third course will be confit chicken leg glazed with honey mustard and served on homemade bean cassoulet and citrus gremolata. A pineapple and basil sorbet will refresh the palate for a choice of main courses: Filet Mignon with potato pavé, charred onions, broccolini, sweetcorn purée and red wine reduction; or sea bass with crispy skin, served with soft polenta, salsa verde and semi-dried cherry tomatoes.
Wrapping up the meal on a sweet note will be popcorn crème brûlée with frozen raspberries and mixed berry gel.
Every detail is considered, from the first amuse bouche to the final spoon of dessert, creating a moment that feels indulgent yet refreshing, luxurious yet grounded in nature.
