Fusion and vision for The Gold Room by Chef Daniel Gamiche

The private members club set to transform Africa

Cari Coetzee  27 Mar 2018

Chef Daniel Gamiche began working in the kitchen of some of Europe’s finest restaurants at 15 and has since worked at some of the top restaurants in the world - including the famous Le Gavroche under the tutelage of Michel and Albert Roux - has been awarded four consecutive Michelin Stars for four of the restaurants he has headed up in Britain, and released two French-inspired cookbooks.

Gamiche and Ndoro, who met over five years ago, always wanted to work together and with a vision to create something extraordinary for the South African restaurant market, The Gold Room came to be. Gamiche and Ndoro want to bring QSL an urban-chic upmarket
restaurant, showcasing a fusion of Gamiche’s style of cooking with fresh local produce.

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We asked Gamiche to give us a sneak peek at his plans for The Gold Room.

What are your thoughts on opening a restaurant at the highly anticipated QSL Private Members Club?

I am very excited about it. When Ronald ask me, I was very pleased, not only because like me he has a vision, but also because he is very specific in what he likes and does. That is very reassuring as we are on the same page.

Also, I use to do the Food and Wine Show in Cape Town and quickly realised the passion there, the produce, the wines, etc. I always knew the massif potential of SA to become a world destination for food in the near future. Hopefully, we will be able to set a great standard and add to the food scene, along with a new kind of private member’s club and boutique hotel.

What synergy exists between the concepts for The Gold Room and QSL?

Well, I think it will complete our vision for something unique and special in Joburg. There is already great trendy places - restaurants, cocktail bars and so on - but where we are could possibly become one of the greatest locations in Joburg.

The design, style, service, and food will all compliment each other and form a unique experience - great synergy.

What is your approach to food?

As I said above, I really love seasonal produce. It must be organic, free range and sustainable - this is also what I do for the Norwegian Seafood Council, back in the UK. I am passionate about it, so that will not change.

What will be different, as I am in SA, will be the balance of the menu. Here there is a lot of meat on menus, compared to the UK or France. Not necessarily what I love most, but it will be important.

Where do you take inspiration from for The Gold Room?

The decor of the Gold room is already superb, just a few touches and we will be there. The view is amazing at night. For the ambience, it is up to us to create an environment which is elegant, but at the same time relax but professional - it is always a challenge to have the balance right.

The food will be of seasonal, local produce with a well thought after menu to cater for all with, of course, a French flair.

What kind of dishes can members look forward too?

I cannot give away too much now... as I want to build the menu carefully and avoid to much hype. However, it is fine dining, after all, in The Gold Room, so it must be elegant food, tasty, French style, with a twist.

For the rest of the operation, we will also have a bistro/bar food approach, equally good but relaxed, to be served almost everywhere and a fabulous African fusion restaurant. That as well will be great offering and very different and unique.