Latest Reviews
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Service is fine dining a relaxed environment and atmosphere. Hospitality at its best around town. The menu is short and sweet with either a choice of …
Emma Jane Ashworth
Sphere Monk
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Sphere Monk is the step child of the temporarily defunct Cube Tasting Kitchen (heads up - Cube will reopen in Bryanston circa 2018) and occupies the s…
Joash Narainsamy
Sphere Monk
About
Sphere Monk is open for Fine Dining and Bar. Sphere Monk serves South African and Finger Food dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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2 Reviews on “Sphere Monk”
Service is fine dining a relaxed environment and atmosphere. Hospitality at its best around town. The menu is short and sweet with either a choice of a bottomless breakfast or a generous alacarte. Presentation, taste, pairing and endless flow of pink and white bubbly. I love this place and the area is super trendy for those that are looking for real!
Sphere Monk is the step child of the temporarily defunct Cube Tasting Kitchen (heads up – Cube will reopen in Bryanston circa 2018) and occupies the same space Cube used in Maboneng. With this lineage, expectations were set somewhat high.For the most part, Sphere Monk disappointed. We ordered the 3 course menu paired with recommended wines. This menu allowed for one choice each for starter, main and dessert courses.To start, I chose the prawn crudo. The dish arrived with spectacular and modern plating! I loved the textures and temperatures of the dish, but the red onion overwhelmed the delicate flavour of the prawn. The pureed sauce was more decorative than functional and added very little to the overall dish. The dish was just not very memorable.My main course was the scallops. Now I don’t recall for sure, but I’m pretty sure the menu said seared scallops. So when the dish arrived and I saw crumbed scallops, I was confused but just went with it anyway. Again, gorgeous plating. Textures and balance of flavours were clearly considered and delivered on. But this dish was just not cooked well. The scallops were insipid, floury and if it was a blind taste test, I’d have said they came out of a can. The batter used for the crumb was also mushy and in today’s culinary world where panko is ubiquitous, this is really unfortunate. Lots of things ruined those poor scallops – the batter, bad cooking (it was either fried at the wrong temperature or left a little too long on the warming table) and being cut too small. Again, the large leek rings, while very pretty with its seared edges, added an over powering onion flavour which lingered long after the plate left the table.The ONLY saving grace of the food at Sphere Monk was dessert. I had a buttermilk panna cotta with a litchi crumb and raspberry puree. The flavours were bright and floral and worked in perfect harmony. The panna cotta had the perfect wobble and creaminess that matched the tart raspberry. Pure sophisticated perfection.Sphere Monk excels at two things – flexibility in its menu (you can do a 3 course, 5 course or 8 course menu on its own or paired with wine) or you can order a la carte. The second thing it does well is service. Staff are helpful and visible when needed but invisible at the right times too. The sommelier is delightful – he’s passionate and knowledgeable about his field and is a pleasure to behold.If it wasn’t for the great company I dined with, Sphere Monk would’ve been mind numbing. But perhaps I was there on an off night. Visit the place and decide for yourself. Every new restaurant deserves a chance.