Open daily for lunch 12:00 – 14:30 and dinner 19:00 – 22:00
Our signature restaurant, Granita, offers a fine dining experience with innovative dishes created by our head chef Sammy Mashile, and an award-winning wine list.
At Granita the focus is on fresh organic produce provided by local farmers and producers. Chef Sammy uses the finest local and seasonal ingredients, to create a fresh fusion of flavours that offers diners a five-star culinary experience, whether you prefer a meal à la carte, or an enthralling food and wine pairing.
The Granita Wine Cellar is ideal for small, more intimate private gatherings and can accommodate up to 12 people.
Menus
The à la carte menu changes with the season to ensure that only the freshest available produce is used, and that guests experience new dishes regularly.
Granita also offers a delectable 5-course Sunday lunch. The menu can be paired with wines from the award-winning wine list which are sold by the glass. Granita’s twist on traditional Sunday lunch items will satisfy even the most sophisticated taste buds.
The Gourmet Menu is a six course tasting menu of dishes selected from the à la carte menu. Each course has been paired with a select wine from our award-winning wine list.
Wine list
Kievits Kroon received the Diamond Award in the 2009, 2010 and 2011 Diners Club International Wine List of the Year Awards. The prestigious Diamond Award requires restaurants to have a final score of over 90% for content, balance, suitability and presentation of their wine list.
Our award-winning wine list was created with the assistance of well-regarded Cape-based wine consultant Ingrid Motteux of Winewise who assists us to develop and improve the wine list every year.
Our wine list includes a selection of wines which showcase the best quality and value South Africa has to offer as well as some international classics, to ensure that we cater for many different palates.
In 2011 we launched our own Grand Rouge and Sauvignon Blanc house wines specially blended for Kievits Kroon by Bizoe and Glen Erskine boutique wine estates, which are included on the wine list.
Download the Granita menus here:
Granita Autumn Lunch Menu
Granita Autumn Dinner Menu
Granita Autumn Gourmet Menu
Granita Autumn Sunday Lunch Menu
Granita Autumn Spa Menu
Download the Granita Wine List here.
Please contact Reservations should you wish to make a booking: e-mail: reservations@kievitskroon.co.za or tel: 0860 KIEVITS (5438487). For more information on Granita signature restaurant visit www.granita.co.za.
If you have eaten at Granita, you can click here to write a review for TripAdvisor:
- Review Granita
About our Head Chef
Our Head Chef Sammy Mashile is attracting the attention of the national media. He recently appeared on the Expresso Morning Show, demonstrating how to make balsamic vinegar, and cooking one of his signature dishes.
You can watch the insert here:
When Sammy Mashile joined the Kievits Kroon team in December 2009 as Executive Sous Chef, he knew it was the best move of his career. “I am in love with pressure, and the pressure of remaining the best in town and even the province keeps me focussed,” says Mashile. He also enjoys the fact that his team is so diverse – ranging from the very young to more “old school” chefs as he describes them.
He was promoted to the position of Head Chef at Kievits Kroon in October 2010.
Mashile was born in Pretoria in 1973 and started his career in 2003 at the Garankuwa Hotel School, where he grew passionate about the trade. “I dreamed of making it very big in the industry, and luckily I made friends who had the same ideals”. To accomplish his dream, Mashile worked in almost every hotel department, including stores and purchasing. “This was a smart choice, because now I control my own stock and know that I can run the kitchen effectively.”
Mashile’s career as a chef includes training at Protea Hotels, and time spent at The Sheraton, Sunnyside Park Hotel and Kopanong Hotel, amongst others.
His passion for food is so great that he spends his free time getting involved with food shows and cooking demonstrations for the Culinary Arts Association of South Africa.
When he takes a break from the kitchen, Mashile enjoys spending time with friends and family somewhere secluded and playing with his two sons, whom he calls his “kings”. He also enjoys quad biking with his “mud loving friends”.
