AN EXTRAORDINARY SENSORY EXPERIENCE. A DINING DESTINATION UNPARALLELED. A CELEBRATION OF A NEW AFRICA.
Solo is the brain child of two friends tumelo maepa & hlompho chauke, who saw the chance to create not just a restaurant but a truly unique dining concept. An experience set in a contemporary and upmarket setting, with a modern, fresh menu of south african inspired dishes.
These elements, all in the heart of south africa’s business hub all topped of with a celebration of contemporary urban african culture.
VIEW OUR MENUS
FOOD MENU
NEST FOOD MENU
NEST DRINKS MENU
MEET OUR HEAD CHEF
Ashley Murison-Johnson
With a career spanning over 11 years, Chef Ashley has worked at 12 Apostles, The Michelangelo Hotel and The Saxon under David Higgs, Steyn City. To a full circle moment as Head Chef of Thief Restaurant and Executive Chef at Ten Bompas. He believes in casual contemporary dining, quality good food all plated to perfection. And that patrons should taste flavours out of the norm, unique combinations and flavour profiles.
With an admiration for subtle out of the ordinary but abstract combinations, Ashley always aims to achieve sophistication simplified.
"I learn everyday, it is essential, I make it a point to do so from every single person I interact with in or out of the kitchen. It helps my collaborative process with the team I work with, from the scullery to the host by the door, serving food to a patron is a course best done together."
WE ARE PROUD TO BE AN OFFICIAL PARTICIPANT OF THE WORLD LUXURY RESTAURANT AWARDS
MEET OUR HEAD CHEF
Ashley Murison-Johnson
With a career spanning over 11 years, Chef Ashley has worked at 12 Apostles, The Michelangelo Hotel and The Saxon under David Higgs, Steyn City. To a full circle moment as Head Chef of Thief Restaurant and Executive Chef at Ten Bompas.
He believes in casual contemporary dining, quality good food all plated to perfection. And that patrons should taste flavours out of the norm, unique combinations and flavour profiles.
With an admiration for subtle out of the ordinary but abstract combinations, Ashley always aims to achieve sophistication simplified.
“I learn everyday, it is essential, I make it a point to do so from every single person I interact with in or out of the kitchen. It helps my collaborative process with the team I work with, from the scullery to the host by the door, serving food to a patron is a course best done together.”
follow us on Instagram @Solo_sandton
