Smoky and light are the flavours for winter at The National

According to Wayne Dietrich, Head Chef of The National eatery and speakeasy in Parktown North, smoky undertones and light, zesty dishes are the flavours for this winter.

The National, a dining room away from home, forms part of Chef James Diack’s The Brightside Group and has just released its spicy, new winter menu. The menu features a delicious array of smoky Asian, Texan, South American and other flavourful dishes to offer light and comforting cuisine this winter.

The National Winter Menu BoozyFoodie News
Asian veg stir fry, kimchi, glass noodles, coconut broth, smoked tofu

“Our winter dishes are about warming the soul with fresh, healthy ingredients prepared with our classic flavours of smoke and spice,” says Chef Wayne.

Ninety-five percent of the ingredients at The National come off the Diack family’s farm, Brightside in the Magaliesburg. Passionate about seasonality and sustainability, the team is committed to providing a world class experience from nose to tail, root to leaf, beginning to end, that hopes to inspire others to live more conscious and sustainable lives.

The National Winter Menu BoozyFoodie News
Steamed buns, sriracha fried chicken, picked onions, soya mayonnaise

“Some of the standout, seasonal ingredients featured on the winter menu are beetroot and pumpkin both of which are featured across a variety of dishes. We have used spice, including cumin, coriander and paprika, to bring out our classic, smoky flavours and have played with winter colours from the choice of plate, to the combinations of multihued ingredients,” says Chef Wayne.

The National Winter Menu BoozyFoodie News
Pumpkin and corn fritters, candied lime and coriander jam

Must-try dishes on the menu are the steam buns, a starter served with crispy sriracha fried chicken, the duck curry, a main of confit, pulled duck legs cooked in a homemade Thai red curry paste and the Mississippi mud pie dessert which boasts chocolate upon chocolate, but still light enough to polish off.

The National Winter Menu BoozyFoodie News
Mississippi Mud Pie made with dark chocolate, served with Milk chocolate mousse and mascarpone

“The National is an everyday speakeasy eatery and the second restaurant we opened as part of The Brightside Group,” says owner, Chef James Diack. “Our team at The National will always be driven by the group’s philosophy of delivering simple, beautiful, flavourful food, combined with gracious hospitality. We look forward to sharing our passion for food with our patrons this winter”.

About The Brightside Group

Founded by Chef James Diack, The Brightside Group, has four restaurants in Johannesburg – Coobs (Parkhurst), The National (Parktown North), Il Contadino (Parktown North) and La Stalla (Melville). Brightside Farm, where James was raised, is run by his mother Janet and provides 95% of the produce served at each restaurant – thus, the name The Brightside Group.

Passionate about seasonality and sustainability, the team is committed to providing a world class experience from nose to tail, root to leaf, beginning to end, that hopes to inspire others to live more conscious and sustainable lives.

While each restaurant is slightly different, they are individually driven by a young chef and front of house manager, that have trained with James to deliver simple, beautiful, flavourful food with gracious hospitality in stunning environments

About The National

The National is a speakeasy, everyday eatery and a dining room away from home. Its menu features a delicious array of smoky Texan, South American and other flavourful dishes to provide rustic comfort to any palate. There’s also an entire section of the menu inspired by the restaurant’s Texan Reverse Smoker built on Brightside farm. The Chef at The National is Wayne, and it is managed by Tatiana.

All info and images supplied

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