A night of flavours at @Sandton Hotel with Chef Yoshan Naidu

Gone are the days when hotel restaurants were merely praised for their breakfast spreads, while guests and locals sought dinner options elsewhere. In recent years, hotel dining has undergone a transformation becoming destinations in their own right, with menus and experiences that rival standalone establishments. @Sandton Hotel restaurant is no exception.

Fast forward to an intimate soirée at @Sandton Hotel restaurant, where we enjoyed a curated four-course meal by Chef Yoshan Naidu. From sundowners to canapes, the panoramic views of Sandton's cityscape melting into its leafy suburbs set the perfect mood, an evening of a symphony of flavours and thoughtful pairings.

A green pea and goat cheese risotto kicked off the evening. The al dente risotto, while needing a minute longer on the heat, delivered on taste. The tangy goat cheese and sweet tomatoes were balanced, especially alongside a crisp Chenin Blanc.

Creamy green pea risotto. Picture: Sandi Mbhele

Guardian Peak, Chenin Blanc

Chef Naidu shared his love for pickled elements, which made a notable appearance in the fish course. The Asian sea bass was served with steamed broccoli, lemongrass, and coconut. The fish was cooked to perfection, light and flaky, with the pickled kimchi adding a welcome burst of acidity. The sea bass was cooked beautifully, though it found a worthy competitor in what followed.

The showstopper. The star of the night. Pork belly glazed in teriyaki sauce, accompanied by cumin-pickled cabbage and sesame seed vegetables. Though the pork was slightly overdone and the crackling was crisp, the rich flavours paired with a divine Chardonnay Pinot Noir blend made this dish hard to resist.

Fish course: Sea bass with kimchi. Picture: Sandi Mbhele

Main course: Seven spiced pork belly with pulled pork croquette. Picture: Sandi Mbhele

Dessert: Citrus chocolate tart. Picture: Sandi Mbhele

For the grand finale, a citrus and chocolate tart served with orange and white chocolate parfait and lemon curd. The tart's biscuit base was a touch firmer than expected but the soft brownie-like centre made up for it. The citrus flavours were subtle, perhaps too subtle but still tied the dish together beautifully.

If this is @Sandton Hotel restaurant's fine dining offering, they're off to a promising start with Chef Naidu at the helm. Situated in the hub of all things dazzling, it's an ideal spot for date night or a chic night out.