Chef Marc Robert

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Chef Marc Robert Cooking in its purest form, The service, the fire, the burn’s. Come get stuck in service with me

Wagyu Braseola | Guindilla | Rocket | Pecorino | Fior Di latte | mustard vinaigrette JOH. Huge fan of anything ferment...
15/10/2026

Wagyu Braseola | Guindilla | Rocket | Pecorino | Fior Di latte | mustard vinaigrette
JOH. Huge fan of anything fermenty, brined and pickled. This has all those good things and more. San Marzano tomato & Vinigrette bring it home with the Braseola and pickled Guindilla’s, rocket to round it all off and salty pecorino to cut through the rocket.

The most important part of hospitality will always be its people.More important than the food, the environment or even t...
08/09/2026

The most important part of hospitality will always be its people.

More important than the food, the environment or even the guest experience, because none of those things exist without the people behind them

I demand a lot. We push hard. I challenge people constantly. Comfort doesn’t create growth, and average has never interested me.

The goal has always been simple: to take the people around me and push them towards becoming the best versions of themselves.

Better chefs. Better leaders. Better humans.

Change is uncomfortable but that’s where growth happens.

A new chapter New food, new ideas, new energy and a lot of hours behind the scenes bringing it all together now. Nina is...
16/08/2026

A new chapter

New food, new ideas, new energy and a lot of hours behind the scenes bringing it all together now.

Nina is finally here.
Pasta, hand rolls, good food and no unnecessary bu****it.

Proud of this one. ☝️

Let’s goooo

OXTAIL PHO-OOK ME 14 hour smoked oxtail | Udon | Mushroom & Pork Broth | Fried garlic | Scallions | Air fried Ginger | D...
20/07/2026

OXTAIL PHO-OOK ME

14 hour smoked oxtail | Udon | Mushroom & Pork Broth | Fried garlic | Scallions | Air fried Ginger | Dhanya and all the fkn things 🤤

My therapist said I should stop getting emotionally attached to food… so I found a better therapist.

22 day wet aged beef fillet seared | Garlic, truffle, caper and Wagyu fat emulsion | Coriander | Red onion | Pecorino | ...
16/07/2026

22 day wet aged beef fillet seared | Garlic, truffle, caper and Wagyu fat emulsion | Coriander | Red onion | Pecorino | Sourdough wafer

Excellent beef from Kalahari Group as usual, All the delicious tartar elements melded into a dressing and used to wet the beefy aged fillet, Pecorino & Wagyu fat to bring in more buttery texture and all the crunchy elements of red onion, spent sourdough starter and one of my favourite herbs, coriander to round it all up.

Delicious and simple 👌

BBQ carrots | Lacto carrots | Tahini labneh | Roasted pink peppercorns | confit Garlic oil | Pinenut and Candied black s...
11/07/2026

BBQ carrots | Lacto carrots | Tahini labneh | Roasted pink peppercorns | confit Garlic oil | Pinenut and Candied black sesame | mustard shoots

I’ve always been a fan of vegetables and the range of cooking you can push them to whilst remaining to their natural flavours. For me a Smokey, candied, earth, acetic carrot balanced by sweetness and warmth of the garlic just takes this over the edge for me. Layers and depth that evoke a natural and familiar taste that’s so natural and primal to our palates

Coining this dish…

Dirt candy with tahini and yoghurt 🤤🤤

Address

Jan Smuts Avenue
Johannesburg

Telephone

+27794995056

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