{"id":62010,"date":"2019-07-04T06:03:10","date_gmt":"2019-07-04T06:03:10","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=62010"},"modified":"2019-07-08T13:57:11","modified_gmt":"2019-07-08T13:57:11","slug":"lacuna-bistro-and-bar-always-on-trend","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/lacuna-bistro-and-bar-always-on-trend\/","title":{"rendered":"Lacuna Bistro And Bar
\u2013 Always On Trend"},"content":{"rendered":"

With a dazzling array of eateries and bars to choose from in the heart of Sandton, there\u2019s got to be something special about a place to keep people coming back. The Lacuna Bistro and Bar at the Maslow Hotel has that X-factor; that something special that has kept it at the pinnacle of Sandton\u2019s selection of restaurants since it opened five years ago.<\/p>\n

\"the<\/p>\n

Eat your heart out at Lacuna Bistro and Bar<\/h4>\n

It\u2019s no ordinary restaurant, it\u2019s a sophisticated urban bistro overlooking a tranquil oasis garden and featuring a trendy and regularly-evolving menu, designed by Executive Chef Justin Jonah.<\/p>\n

He\u2019s just refreshed the menu, which he describes as \u201cdecadence, signature and unforgettable\u201d.<\/p><\/blockquote>\n

All of the dishes \u2013 even those that have been retained from the previous menu due to their popularity with guests \u2013 have been updated to reflect elements of Jonah\u2019s individual style.<\/p>\n

\"\"<\/p>\n

Indulge in the decadent salmon dish<\/h4>\n

One of the new, from-scratch creations is the Salmononvski, an inspiring composition of salmon, asparagus, cauliflower and lime.<\/p>\n

Says Jonah of his inspiration for the dish prepared especially for Lacuna Bistro and Bar: \u201cSalmon has a natural decadence and richness as an ingredient. It lends itself to beautiful platings. It takes me back to the early days of my career, working near the ocean. It is also one of my wife\u2019s favourite dishes. I love the crispness of the flesh after it has been sealed on a skillet and rested in thyme butter. I also love the way lime cuts into the buttery rich salmon.\u201d<\/p>\n

\"\"<\/p>\n

Introducing the Mac and Cheese Waffle<\/h4>\n

\u201cThis is American-style buttermilk deep fried chicken, served with macaroni and cheese<\/a>. But, we have done it with a special twist by turning the macaroni and cheese into a waffle and smothering the whole dish with smoked chicken gravy. It\u2019s just layers of flavour and texture.<\/p>\n

We all know that the best part of macaroni and cheese is the crispy cheesy crust but there never seems to be enough. By turning the mac and cheese into a waffle, there\u2019s just more crispy cheesy crust to enjoy,\u201d explains Jonah.<\/p>\n

Wham Bham Thank You Lamb<\/h4>\n

When asked which dish he would strongly recommend, he says; \u201cThe Wham Bham Thank You Lamb. There is a lot of energy and love put into this dish. It is wholesome and authentic to its origins. We cook the lamb over coals, Asado-style for eight hours and then pull it onto freshly made cumin flatbread with chimichurri. It is quite simply scrumptious.\u201d<\/p>\n

With a side of Portuguese-style chicken livers<\/h4>\n

While the menu burgeons with exciting new additions, he\u2019s also kept a few of Lacuna Bistro\u2019s characteristic favourites such as the chicken livers<\/a>, which American actress Tichina Arnold could not get enough of while she was staying at the Maslow Sandton during a film shoot recently.<\/p>\n

\u201cOur chicken livers are a firm favourite with guests. They are still a feature on the new menu but I have added buttery polenta to the dish, included a Portuguese roll and refined the peri-peri sauce. It is that wipe-the-pan-clean with a piece of bread type of sauce,\u201d says Jonah.<\/p>\n

\"Lacuna<\/h4>\n

To the bar!<\/h4>\n

On the bar menu, Jonah has kept some welcome familiars like fish and chips, burgers, and the chicken mayo sandwich to make guests feel comfortably \u201cat home\u201d. But these, he says have been given a uniquely-Lacuna touch.<\/p>\n

\u201cHow can we not blue-eyed to our favourites? You just cannot go wrong with good fish and chips. Ours, on the other hand, is based on the good old-fashioned English-style fish and chips with our touch of modernism. We have re-engineered our favourites to make them signature only to the Maslow Sandton.<\/p>\n

Fresh, local produce<\/h4>\n

The new Lacuna Bistro menu also reflects the Maslow\u2019s special emphasis on using fresh, local and sustainable produce. The salmon in Jonah\u2019s Salmononvski is sustainably farmed salmon, aligned with the hotel\u2019s sustainable seafood promise. In fact, all fish and seafood products on the menu are sourced from sustainable suppliers approved by the Southern African Sustainable Seafood Initiative (SASSI).<\/p>\n

\u201cMany of the herbs<\/a>, edible flowers and micro-shoots used in our dishes are grown right here, in the Maslow\u2019s rooftop garden,\u201d smiles Jonah.<\/p><\/blockquote>\n

\"\"<\/p>\n

Dinner and drinks at Lacuna Bistro and Bar<\/strong><\/h4>\n

Lacuna features various interconnected spaces, integrated with the outdoors. Enjoy sushi at the bar, a business lunch indoors, or afternoon sundowners on the veranda \u2013 the choice is yours.<\/p>\n

Lacuna Bistro is open daily for breakfast between 06h30 and 11h00, for lunch from 12h00 to 16h00 and for dinner between 18h00 and 22h30.<\/p>\n

For more information or to book, contact via email<\/a> or 010 226 4652<\/p>\n

suninternational.com<\/a>\u00a0| Facebook<\/a> | Twitter<\/a> | Instagram<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

With a dazzling array of eateries and bars to choose from in the heart of Sandton, there\u2019s got to be something special about a place to keep people coming back. The Lacuna Bistro and Bar at the Maslow Hotel has that X-factor; that something special that has kept it at the pinnacle of Sandton\u2019s selection of restaurants since it opened five years ago. Eat your heart out at Lacuna Bistro and Bar It\u2019s no ordinary restaurant, it\u2019s a sophisticated urban […]<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-62010","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/62010","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=62010"}],"version-history":[{"count":2,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/62010\/revisions"}],"predecessor-version":[{"id":70735,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/62010\/revisions\/70735"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=62010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=62010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=62010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}