Chef Freddie Dias and his team at Séjour have launched a brunch with a difference, enlivening the Joburg brunch scene with a menu inspired by Freddie’s Portuguese upbringing, his time spent living in France, and a fervent natural curiosity for food.

“I’m a naturally curious person and I draw inspiration from all aspects of my life, whether that’s from upbringing, the places I’ve worked or countries I’ve visited,” Freddie says.  Since opening its doors in October 2020, Séjour restaurant has quickly gained a following, offering flavour-packed dishes in an upmarket space within the Houghton Hotel.

The three-course brunch is priced at R450 per person, consisting of a range of small plates, and the option of bottomless bubbly – either Graham Beck Brut or Graham Beck Rosé – for an extra R300.

  • The first br(eakfast) course is an egg dish of parmesan Catalan, chive scrambled eggs and hake Brandade. Fresh, homemade Pissaladière is served on the side – a traditional French ciabatta topped with onion, anchovy and black olive.
  • The second, (l)unch course features a lamb rack with a red pepper and herb crust, mint feta yoghurt, Moroccan-style cous cous, BBQ brinjal with pomegranate molasses and honey, roasted vegetables with almonds and turmeric and Lyonnaise fine beans.
  • A collection of traditional Portuguese pastries – Pasteis de Nata and Bolas de Berlim (almond filled doughnuts).
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