Roar Bistro & Bar: where opulence meets culinary excellence
While new restaurants are popping up all the time in Jozi, one of my all-time favourite spots is the Roar Bistro & Bar in Sandton.
Whenever I visited this stunning venue at The Michelangelo Towers, I left thoroughly impressed and stuffed.
In the same way that we eat with our eyes, the decor also influences the experience. The venue is most inviting, especially with the warm hospitality of the staff and manager.
What I love about this Parisian-styled spot is that it screams opulence and comfort.
Although there has been a change in chefs in the past two years, the cuisine stands out with its melting pot of global as well as uniquely South African flavours.
My previous visit was during a new menu launch.
For starters, I opted for the confit duck spring rolls with a soy and ginger dipping sauce. I had no regrets about my choice. It was flavourful, crispy and light - sans any greasy residue that you sometimes find with spring rolls.
I didn’t feel very adventurous when it came to the mains. As a pasta lover, I went for the creamy Cajun chicken pasta dish. Accompanied by cherry tomatoes and shaved Parmesan, it hit the spot.
However, I was unable to finish the dish as I wanted to save place for the selection of mouth-watering desserts that were to come, which included malva pudding and cheesecake with berry compote.
The person next to me ordered the queen prawns dish. Grilled in either lemon butter or spicy home-made peri-peri sauce, it is served with rice and steamed vegetables.
Although it looked scrumptious, it ate very dry as it needed a side serving of sauce of some kind.
This venue is great for catch-ups after work, lunch meetings or as a date night venue.
The menu caters for every palate and, while it isn’t extensive, it has a wonderfully-curated selection of meat, fish and vegetarian options.
While shy, Chef Thabang Mohapi is bold with his flavours.
In a chat with him, he shared: “I was born in Soweto, grew up in Tembisa and joined the hospitality industry in 2005 as a sculler in the kitchen for a company called Compass Group SA.
“I discovered my love for hospitality and later went on to study food preparation and culinary art at Capital Hotel School for my first year and then the International Hotel School for my second year.
“After my graduation, I went on to work at a variety of notable establishments including Signature Restaurant in Brooklyn, Kream at Mall of Africa and Aurum Restaurant in the Leonardo in Sandton.”
On his menu revamp when he joined the venue last year, he said: “Roar is inspired by all things ‘Afropolitan’, from the people who work there, to the décor, to the menu.
“Dishes on the menu showcase a range of cuisines however, they are all informed by an Afrocentric influence. Some of them are also authentic SA dishes presented with a contemporary Afro flair.”
He continued: “Our new menu has refined our offering by ensuring all our food is informed by the Afropolitan flair we want to be known for.
“I have also adopted different cooking methods on some of the dishes to enhance flavour and again highlight the Afro cuisines we are wanting to be known for.”
As for his cooking style, Mohapi noted: “Braising is my favourite style of cooking because it allows for a greater infusion of flavours and tastes. Complimenting this with something fresh on the side, both enhances and cuts through the richness of the braising.
“While I love braising, I also enjoy using different methods of cooking. Something I love is adding purée to my dishes; the art of combining two solids together and blending it to complement a dish moves me.”
As for his favourite options on the menu, he shared: “Choosing a signature dish is difficult as I love every dish and each one reflects who I am on the plate.
“That said, if I had to choose, it would be the venison carpaccio and the goat cheese and beetroot in the tapas section.
“On the big plates section, I would say the pork belly or the oxtail potjie. On the dessert side, the African delicacy - malva pudding.
“I selected these dishes because they each showcase a journey of flavours. They all have a mixed combination of taste, flavour and texture that complement each other.”
The meals, depending on what you are ordering, can start from as little as R120 to R375. It’s a bit on the pricey side but the cuisine and ambiance don’t disappoint.