At a cosy launch of the brand-new SEC Restaurant, led by visionary Chef Dario de Angeli, we got to indulge in revolutionary small plates galore. In fact, the culinary mastermind’s unique dishes are certainly raising the bar for any other restaurants in the area.
Located within the Clico Boutique Hotel in the bustling Rosebank, SEC is positioning itself to invite not only hotel guests, but also the public to explore its offering. And, since Chef Dario is so renowned for his innovative approach, we can confirm that the menu will blow your mind.
When it comes to design, Chef Dario and his team have given the space a proper makeover. They have replaced the formerly dark and heavy interiors with lightness and airiness, combining it a touch of African and Eurocentric flair. In addition, it also offers a lovely al fresco dining option in the courtyard, where lazy lunches and intimate dinners are the order of the day.
In essence, the name of the newly launched restaurant embodies its playful spirit. It’s short and punchy, with a modern logo and ultimately invites guests to take a sec and savour the moment – both in dining and in life.
SEC’s culinary philosophy is that of a harmonious blend of tradition and innovation, wellness and indulgence. The items on the menu are bespoke; a testament to Chef Dario’s dedication tot authenticity and exploration.
We tasted numerous items on the menu. Milanese Risotto with ox bone marrow and saffron; Risotto with green peas, asparagus, water spinach and Pecarino; Beluga Lentil Tartare with Mascarpone, red onion, truffle fennel, ponzu, tomato kirimi, yuzu pearls and crispy leaks.
Additionally, we had Tom Yum, which consisted of prawns, fish broth, fish sauce, chilli, tomato, mushrooms, lime and coriander. The Hug in a Bowl – chicken with a poached egg yolk, truffle, confit garlic, sage, potato, dim sum and a king oyster – was just as divine. And, we were even surprised with some local inspired small plates like cow heels.
Furthermore, we can highly recommend the Duck with Muhammara, pomegranate balsamico, citrus, crispy basil, amadlavudlavu and angel hair chilli. Oh, and the ostrich, served with oyster sauce, dates, beetroot, seeds and nuts, kewpie, ginger and sweet potato.
Chef Dario says: “We want to influence the way people eat and the decisions they make about their food. Our goal is to create memorable tasting experiences that leave our guests rested, calm and more knowledgeable.
SEC is certainly no ordinary eatery where food is just food. No, here it is all about the experience, with culinary excellence inviting you to embark on an unpretentious yet enticing culinary journey of note.
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