Nestled in the bustling heart of Rosebank, just across from The Shortmarket Club, The Pot Luck Club JHB is a gem that promises an unforgettable dining experience. With its funky and vibrant atmosphere, this small space is a testament to the creativity and innovation of its young team, led by the talented head chef, Ebie du Toit. The buzzing energy felt from the minute we stepped through the doors set the stage for an exciting evening.

A Global Palette with Local Flair

The Pot Luck Club menu is a blend of global flavours and local ingredients, and we were keen to delve into dishes that showcased the kitchen’s flair for creativity and presentation. If you’ve visited PLC in JHB or CPT, you’ll know the vibe is more laid back; you peruse the menu, write down what you want, and the team takes care of you from there.

A Bold Start at The Pot Luck Club JHB

We started with the Line Fish Sashimi, dressed with a mandarin-coconut nam pla and meebos relish that perfectly complemented the fish’s delicate flavours. This bold dish exemplified the team’s ability to balance taste and artistry on a plate – beautiful to look at and packed with banging flavour. We asked for a spoon so we could scoop up every last mouthful of the amazing dressing.

The Beef Sirloin Tartare was another stunning dish, elevated by a rich black garlic emulsion and yuzu dressing. It was stacked with a finely sliced vegetable salad and shards of sesame wafer for crunch.

Decadent Highlights

Another standout was a special on the menu for the evening – a whole Burrata with soy pearls, baby heirloom tomatoes, pesto, and sesame crisps. Utterly decadent and definitely one of our favourites of the evening. My dining partner and I were certain we’d find a dish that might divide our opinions; it’s rare to go course after course without finding something to critique. But by this stage in the meal, we were quietly in awe.

Rich and Bold Flavours

The Crispy Squid dish, served with sweet corn velouté, OG XO sauce and roasted baby corn, was another favourite. The squid was lightly dusted and expertly cooked, with a delightful crunch that paired wonderfully with the velvety sweetcorn sauce.

There were so many highlights, including the deeply rich, sticky Deonjang Glazed Short Rib with shiitake mushrooms, the fresh oysters (PLC oysters are always the best in my books), and the fresh tuna tacos. With each course, we were certain it couldn’t top the previous, yet somehow they continued to build.

A Sweet Finale

To conclude our meal, we indulged in two sensational desserts. The ‘Apple Tart’, a vanilla panna cotta with apple jelly and a sour Jack Daniels apple liqueur ice cream, was a delightful balance of sweet and tangy flavours. The Chocolate Chilli Dessert, rich and decadent, was literally the last mouthful we could manage after such an exceptional meal of standouts, with the chilli building to a satisfying last bite burn.

The Pot Luck Club: A Must-Visit

The Pot Luck Club effortlessly combines a dynamic atmosphere with innovative dishes, making it a must-visit spot in Johannesburg. The service is attentive yet relaxed, reflecting the youthful spirit of the restaurant. Whether you’re a local or just passing through like us, a meal here is bound to be a highlight. This young, dynamic team is one to watch.

Open Tuesday to Saturday

Lunch – 12h30 to 14h00 (last orders 14h30)
Dinner – 18h00 to 21h00 (last orders 21h30)

Prix Fixe Lunch Menu At Pot Luck Club JHB

For those wanting to explore Pot Luck Club JHB, the seasonal Winter Prix Fixe Menu offers crowd favourites from the small plates-style menu. (6 courses at R450 per person) available for lunch until 31 October 2024.

The prix fixe lunch menu at PLC JHB includes:

Ciabatta, Smoked Butter, Marinated Olives.
Fish Sliders dressed with Mojo Dressing and Miso Mayo.
Peri Peri Chicken, Ajo Blanco, Kale & Pepper Salad, Braai Vinaigrette
Smoked Beef Fillet with Black Pepper & Truffle Café au Lait.
Chickpea and Goats Cheese & Parmesan Fries served with Truffle Aioli & Smoked Ketchup.
PLC Sweets Board with Nougat, Salted Chocolate Caramel, Macaroon and Mochi.

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