Latest Reviews
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Exceptional experience at Workshop 55. This was our first dinner at the restaurant. From the moment we parked our car, the doorman welcomed us and tha…
Tanya Sakota
Workshop 55
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Delicious small plates with a good number that are vegetarian friendly. Loved the main of exotic mushrooms in particular and the quail.Nice assortment…
Greg Marcia
Workshop 55
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The food was great. I appreciated how many vegetarian options there were. The pea veloute and exotic mushroom were particularly great.My only negative…
Ruanne Sandrock
Workshop 55
About
Workshop 55 is open for Casual Dining. Workshop 55 serves Contemporary, Beverages, Desserts, Healthy Food, International, Mediterranean and South African dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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4 Reviews on “Workshop 55”
Exceptional experience at Workshop 55. This was our first dinner at the restaurant. From the moment we parked our car, the doorman welcomed us and thanked us for our patronage! Never had that before! We had gin and tonics in the bar. Very vibey! Our dinner was excellent. We had small plates calamari with black squid ink risotto, tuna tartare , braised beef and ostrich! I cannot choose between the dishes as they were all exceptional !! Enzo our waiter was great! The vino selection wasn’t huge but the wines we chose were perfect! Very possibly my favorite restaurant in Parktown!!
Delicious small plates with a good number that are vegetarian friendly. Loved the main of exotic mushrooms in particular and the quail.Nice assortment of drinks and good service.
The food was great. I appreciated how many vegetarian options there were. The pea veloute and exotic mushroom were particularly great.My only negative is the staging of the food. We specially asked if they will stagger the dishes, but then they brought three dishes all at once.However, this is still a fantastic spot
We visited Workshop 55 as part of Restaurant week and I was impressed. The food was really good – nice idea to have a sharing board as a starter – of which the calamari was a standout.The sirloin mains was excellent as well, glad the chef recommends the meat medium as a standard. The fish (See Bass) was a little underwhelming, but decent. Desserts we’re really fantastic and well thought out.They’ve got an impressive gin list, with good options for mixers as well. Only thing that I would have liked was a draught beer on tap as well.Service (from Brian) was spot-on, never waited for anything but he wasn’t intrusive or pushy. Will be going back to try their normal tapas menu soon.