Absolutely amazing food. Great ambience. Beautiful space. Didn't have to wait long for our meal. The hostess managed to arrange us a table for seven even though we hadn't made a booking. She was also so attentive. Definitely worth a second visit in my books.
I had gin for the first time at Workshop 55 and it set a very high bar for any other place where I have gin. I found the atmosphere so cosy and inviting. The bar staff was knowledgeable about the gin and took me around the world by preparing different infused gin and tonic combinations with different gins and tonics. It was definite treat and a place I intend to have many a celebratory night. Love it
Workshop 55 has definitely earned its great reviews. The restaurant has a fine dining feel but still feels really cozy. The service is top notch and the food is served absolutely beautifully! Everyone definitely enjoyed the meals (and the gin!) but what stood out was the dessert. So far, this is the best chocolate fondant I have had in Joburg (and I eat a lot of fondants!)
Exceptional experience at Workshop 55. This was our first dinner at the restaurant. From the moment we parked our car, the doorman welcomed us and thanked us for our patronage! Never had that before! We had gin and tonics in the bar. Very vibey! Our dinner was excellent. We had small plates calamari with black squid ink risotto, tuna tartare , braised beef and ostrich! I cannot choose between the dishes as they were all exceptional !! Enzo our waiter was great! The vino selection wasn’t huge but the wines we chose were perfect! Very possibly my favorite restaurant in Parktown!!
Delicious small plates with a good number that are vegetarian friendly. Loved the main of exotic mushrooms in particular and the quail.
Nice assortment of drinks and good service.
The food was great. I appreciated how many vegetarian options there were. The pea veloute and exotic mushroom were particularly great.
My only negative is the staging of the food. We specially asked if they will stagger the dishes, but then they brought three dishes all at once.
However, this is still a fantastic spot
I was lucky enough to win a complimentary Sunday lunch at Workshop 55 and what a treat! 😊.. The food was delicious, I really enjoyed the exotic mushroom dish and their famous chocolate foundant. Their food never disappoints! Will definitely be going back there sometime soon 👏🏼
We visited Workshop 55 as part of Restaurant week and I was impressed. The food was really good - nice idea to have a sharing board as a starter - of which the calamari was a standout.
The sirloin mains was excellent as well, glad the chef recommends the meat medium as a standard. The fish (See Bass) was a little underwhelming, but decent.
Desserts we're really fantastic and well thought out.
They've got an impressive gin list, with good options for mixers as well. Only thing that I would have liked was a draught beer on tap as well.
Service (from Brian) was spot-on, never waited for anything but he wasn't intrusive or pushy.
Will be going back to try their normal tapas menu soon.
After driving past a few times, we decided to visit Workshop 55 during restaurant week to try it out. Workshop 55 is a blend of a gin bar and restaurant and if you’re a lover of gin, they have some unusual guns that make for a great evening with friends. We had the mixed vegetarian/meat/calamari platter to start, followed by the ostrich steak for mains. We shared the White Blondie and Chocolate desserts. Our meal was great and thoroughly enjoyed the gin cocktails recommended by our waiter. While pricey, Workshop 55 is a great treat for a night out
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What a lovely little gem. I was fortunate enough to attend one of the Dine4Six special events where Chef Alex Webber who aquired his skills at the famous Prue Leith Academy, carefully crafted a 6-course fine dining menu with wine paring. The menu and fod was outstanding, and the dish that stood out for me was the Pork Belly.
The menu comprised of the following: S.) Oysters to start 1.) Spring garden harvest with seasonal spring garden veggies, goats milk chevre, olive and mayo. Very interesting presentation! This was paired with a Gin Mare and Fever Tree Tonic. 2.) Malay Seabass oven roasted, with apricot puree, malay picked mussels, citrus salsa, chickpea chilli bites and lemon balm. This was paired with a Flotsum & Jetsam Chenin. 3.) Duck Duo - cured and seared duck breast, confit duck leg tortellini, pancetta & tarragon cream, apple and butternut, paired with Crystallum Peter Max Pinot Noir. I found the pork to be a little on the dry side, but this was not the case with the rest of the guests. 4.) Pork Belly with soya-honey glaze, served with five spice braised rhubarb, parsnip & celerian puree, fire roasted peanuts and crackling. The course was paired with Mullineux Syrah. 5.) Lime, white chocolate and truffle cream pallet cleanser. 6.) Apple Pie - Brulee apple & pear, mint chantilly cream, orange gelee, port gel and pastry.
Been on my list for a while. A nice setup with kitchen as focal point for main area, you get to see your food being prepared. The individual dishes are little plates of yumminess, at R245 for 3 per person.
Between the two of us our 6 dishes were the lamb, duck, seafood gnocchi, korean chicken, quail and chocolate tart. Dishes are quickly made once ordered due to their excellent prep and size of meals. Everything was delicious with the quail being my standout. You don't have to order all at once and if you still hungry more dishes can be ordered at R90.
There is a bar area which is quite chill. Service is good and it makes for a good way to try different dishes.
I had a friend who had been recommending this place so i gave it a try. 1st off - great service Brian was a lovely waiter . The food was delightful. My personal favorite was the lamb and how tender it was , really lovely . The duck breast in general is usually dry but this combined with beetroot so it gave it a bit of moisture . The tuna is also a plate i would give a 10/10. Really lovely experience and i would definitely go back
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