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David Higgs

A Look Inside David Higgs' New Zioux Restaurant in Joburg

FDL
By
Fine Dining Lovers
Editorial Staff

South African chef David Higgs continues to shape South Africa's fine-dining scene, adding Zioux to his growing restaurant portfolio. The new champagne bar and cocktail lounge aims to redefine luxury in a post-pandemic landscape.

"The world has changed, and we’ve entered a new generation of luxury. Customers are no longer seeking stiff and uptight environments to feel a sense of luxury," explains Higgs of his latest venture, designed to offer guests a space to get in touch with their wild side, which opened last month to a three-month waiting list.

Instead, Zioux (pronounced 'zoo') - located next to Saint, Higg's 'crazy Italian' restaurant - is a luxury lounge bar and dining area encouraging guests to relax and have fun. It is centred around an illuminated onyx marble bar with bold African art nouveau-driven interiors designed by Irene Kyriacou - think leopard-print bar stools sat on lion's claws, green tartan and animal paintings.

Zioux Interior_Bar

At the bar, George Hunter has devised a cocktail pairing menu to complement the Latin American-inspired sharing menu with signature drinks like 'The Agua de Me-hee-ko' – a playful mix of blanco tequila, orgeat, lime juice, horchata, mango juice, habanero tincture and peach bitters – served with a beaded chameleon.

Meanwhile, in the kitchen, Higgs draws on his re-discovered love of cooking simple, classic and comforting dishes nurtured during the lockdown. "It’s easy, quick and tasty," he explains of the Latino-inspired fun sharing menu that he's curated along with his team of young South African talent, including Mike van Rooyen, Moses Moloi and pastry chef Megin Meikle.

Zioux Team

Zioux team

Drawing on vibrant and punchy Peruvian and Mexican flavours, alongside some homegrown favourites, expect a menu of small plates designed to share, including dishes like Cape salmon tiradito, coconut tiger's milk and fresh truffle, and Cape salmon ceviche, morita chilli and ponzu, cucumber, and crisp wakame. They will be starring alongside South African favourites like game loin, chorizo, white bean and XO sauce, and buttermilk fried chicken with caviar and tangy cream served on a doughnut.

Zioux Interior
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