KASHEW Restaurant is the glamorous new eatery in Sandton’s hot, new prestigious hotel, The Catalyst. After much anticipation, The Catalyst Hotel – managed by NEWMARK Hotels, Reserves, Lodges & Residences – opened on 2 August 2021. The décor and design evoke a sense of elegance and charm that appeals to both business and leisure travellers alike. 

Kashew Restaurant offers a beautiful deck overlooking the city and makes for the perfect spot for sundowners and post-work cocktails. The restaurant also features a top-class bar, an all-day dining menu and a specialist breakfast and dinner menu. The executive chef, Justin Jonah, previously the executive chef at The Maslow, has created a launch menu featuring dishes that speak to different flavour palates, but carry through the thread of cashews signature flavour, look and feel. “The dishes are predominantly Mediterranean, influenced by my personal culinary journey over the past 30 years,” he says. “The dishes all have a story and a memory and have journeyed and evolved with my personal style of cooking to become what they are today – and what you’ll find on the menu at Kashew,” says Justin. 

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When asked what Justin is particularly loving during this transition from winter into Spring, he says “Definitely the poke bowl and my wife loves the salmon and I’d definitely recommend the 28-day aged sirloin.” The poke bowl features sushi rice, baby spinach, crispy Kung POW salmon, pickled ginger, crispy fried onions, purple Asian slaw, wasabi kewpie mayonnaise and baby shoots, dressed with a soy, chilli, lime dressing. The grilled Norwegian salmon comes with a garlic beurre noisette, roasted cauliflower steak, asparagus spears and a dill beurre blanc sauce. The delicious grilled sirloin steak is served with roast bone marrow, a brandy and wild mushroom sauce and rustic-cut fries. A popular vegetarian dish is the Aubergine Rotolo, which features grilled aubergine stuffed with spinach and ricotta, baked with Parmesan, served with smoked tomatoes and rocket.   

When asked about the name, Justin says “I personally love cashews and know they’re a delish snack on the menu.” On that note, don’t skip the famous roasted Mozambique cashew nuts tossed with smoked paprika and old-bay spice! “We also make chocolate bark with cashews and soon we will be making cashew cheese and cashew nut butter!” he says. 

When asked what sets Kashew Restaurant apart, Justin says: “The restaurant is an exhibition center of local artists, diners are surrounded by awesome paintings changing weekly. It is intimate and personal and nothing pretentious.” So where should you sit? The chef’s favourite table? “On the deck, next to the pool on a sunny day.” Book it now!

To reserve your table at Kashew, visit:

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