Lucit Restaurant
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Cuisine:
South African
,
French
,
International
Ambiance: Elegant Menu type: 5 course gastromical fine dining Main course (avg): R220 Licensed: yes, corkage: R 40 Open: Breakfast , Lunch , Dinner Tuesdays - Saturdays from 19h00 Sundays from 12h00 For groups Tuesday - Sunday: Breakfast and Lunch for groups of 10 or more. BOOKING ESSENTIAL Seating Capacity: 100 Different Menu every week
23 Feb 12 - 30 Jun 12
We start 7h00 for 7h30 sharp. When everyone is seated chef Maryna introduces the menu. The dinner lasts about 2 to 3 hours, so make sure that you have time to sit back and relax while we serve you Let us know if there is something on the menu that you or someone in your company does not eat and we will replace it. The cost is R 220 per person for the five course meal as well as a service fee of 10% on your total bill.
Description: The Lucit Restaurant in Pretoria has recently appointed Maryna Wolfaardt, an award winning Executive Chef. Originally from Potchefstroom, she returned to South Africa after a sojourn of 23 years in the international culinary field as Chef de cuisine, lecturer, vegetable and herb gardener, and above all, searcher and researcher. Chef Maryna was trained in Switzerland and France as Executive Chef. Her first appointment was in the San Francisco Bay area. From there her culinary path took her north to Seattle Washington, the American Mecca of fine dining. In 1995 she accepted the position of Executive Chef in Seattle Washington at a private country club. In February of 2003 Chef Maryna was named one of Seattle Washington’s top 10 talented chefs. In 2004 she was invited to join the 5 star culinary team at the world renowned Herb Farm restaurant in Woodinville Washington. Here she honed her skills under the watchful eye of James Beard award winner Chef Jerry Traunfelt. In 2009 Chef Maryna’s travels took her far south to Sarasota, Florida where she continued her passion for cooking “slow food” in her fine dining restaurant. Lucit restaurant adhered to the slow food movement tenets and became well known for its serene ambience, well prepared food and interesting set menus. It is not surprising that, when Chef Maryna has decided to return to her roots, she landed up in the Lucit Restaurant team. In the past two months she has added extras that now put the Lucit Restaurant altogether into a league of its own. More about our approach and philosophy Being able to enjoy good food is a universal right. Our aim at Lucit Restaurant is to introduce the true meaning of Slow Food to the South-Africa diner. The slow food movement’s dictum is to serve food that does not harm the earth. In order to change the world, we need to change our menus. We therefore use ingredients produced by small farmers around the restaurant as well as from our own garden. These ingredients are organically grown and bought directly from the farmers to adhere to the fair trade philosophy. The preparation of our fine cuisine is not a flash in the pan process. We adhere to traditional techniques of extracting essences rich in nutrients. Our philosophy is that a good product speaks for itself and only needs a creative chef to serve it in its natural state. These tastes are not often experienced in restaurants. The ambience in which we serve our fine cuisine is relaxed and convivial. Our handpicked personnel love people, are socially sensitive and emotionally mature. They have the knack of making everyone feel at home, feel special and visitors always become friends and regulars. We believe that eating is not an act but an experience that transforms the diner. We serve a set menu comprising 5 courses lasting 2 hours. The menu is introduced by Chef Maryna informing diners about the techniques, ingredients, and interesting anecdotes. Some diners say that they, for the first time in their life, eat every dish consciously, adventurously seeking out the tastes that Chef Maryna spoke about. This experience transforms diners. As one of our regulars say: “Dinner in the Lucit Restaurant is the shortest and cheapest holiday” Head chef: Executive Chef Maryna Wolfaardt Signature dish: Creative menus Our 5 course meal change daily depending on what herbs and fresh ingredients we discover. The menu is only an indication. This is a mark of an creative chef: not to have a signature dish. |
Address
217 Soutpansberg Road Directions From Jhb on the Ben Schoeman (N14) take 'Eeufees' M7, right at robot, left into first road. Follow Sunnyside signs M5, turn right at Engen Garage M22. After 2 km look out for no 217 on big blue sign. Phone from the gate if it is not open. From Pietersburg highway: Take N1 Pieterburg, straight till City/Witbank offramp, take City N4, right in Duncan at the church M7, down mountain, left in Soutpansberg road M22, 2.5 km, first entrance after Belrene st. you will see 217 on big blue sign. Phone from the gate if it is not open. |
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