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Update! Due to great success Restaurant Week South Africa has been extended until November 14!

Sotto Sopra

R295

Italian 3-course luxurious experience

Sotto Sopra

9,0 (63 reviews)
100%

Italian 3-course luxurious experience R295

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Restaurant Week
Italian 3-course luxurious experience
R295

Would you like to enjoy a culinary and affordable lunch or dinner during the Restaurant Week?

Sotto Sopra serves an Italian 3-course luxurious experience during Restaurant Week.

Don't miss this chance to discover Sotto Sopra and try their delicious lunch & dinner menu for only R295

Please note: Seats are limited. Only online bookings will be accepted.

Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
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Restaurant Week Menu:
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STARTER

Casoncelli
pork, beef, raisin and amaretti ravioli, served with a sage, pancetta and Grana Padano sauce
or
Carpaccio of Scallop and Artichoke
with truffle vinaigrette and pancetta dust
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MAIN COURSE

Italian Pork Belly
slow roasted with verjuice and pear, candied baby apples, crackling and a fennel, artichoke and apple slaw
or
Pancetta
lemon verbena and pistachio crumbed monkfish tail, wilted baby spinach, potato gratin and limoncello sabayon
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DESSERT

Raspberry Consommé
raspberry jelly, torrone crumble and a creamy lemon verbena and lemongrass ice cream
or
Assiette of Stone-Fruit with Balsamic Ice Cream
balsamic ice cream, apricot meringue, peach jelly, vanilla marshmallow, amaretti macaroon and plum conserve
_____

3-Course Menu – R295

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Restaurant Week
Italian 2-course luxurious lunch experience
R235

Would you like to enjoy a culinary and affordable lunch during the Restaurant Week?

Sotto Sopra serves an Italian 2-course luxurious experience during Restaurant Week.

Don't miss this chance to discover Sotto Sopra and try their delicious lunch menu for only R235.

Please note: Seats are limited. Only online bookings will be accepted.

Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____

Restaurant Week Menu:
_____

MAIN COURSE

Italian Pork Belly
slow roasted with verjuice and pear, candied baby apples, crackling and a fennel, artichoke and apple slaw
or
Pancetta
lemon verbena and pistachio crumbed monkfish tail, wilted baby spinach, potato gratin and limoncello sabayon
_____

DESSERT

Raspberry Consommé
raspberry jelly, torrone crumble and a creamy lemon verbena and lemongrass ice cream
or
Assiette of Stone-Fruit with Balsamic Ice Cream
balsamic ice cream, apricot meringue, peach jelly, vanilla marshmallow, amaretti macaroon and plum conserve
_____

2-Course Lunch Menu – R235

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What 63 people say about Sotto Sopra

9.0 Based on 63 reviews.
Food
Service
Atmosphere
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8.3 Cuisine 8 | Service 10 | Atmosphere 7

Food portions were a tad too small. But tasted delicious.

Moosa Molibeli at Today
Verified

9.0 Cuisine 7 | Service 10 | Atmosphere 10

The food was absolutely lovely and all served within a short amount of time. The portions were a tad small but for the price of the 3 course menu it is completely understandable. I would highly suggest Sotto Sopra for a night out with delicious food and cocktails.

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Sinead Lemmer at Today
Verified

10.0 Cuisine 10 | Service 10 | Atmosphere 10

The food was great. The waiting time between the courses was minimal. The only area of improvement is to have bigger portions for a 3 course menu, or keep the portions the same and have the menu be a 4 to 5 course menu. Over all, this was a great restaurant that I will definitely be visiting again.

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Mahlatse Lemekwana at Today
Verified

"Delicious but tiny "
8.7 Cuisine 9 | Service 10 | Atmosphere 7

I have been to my fair share of fine dining experiences and this one was delicious and hit every note of flavour you could possibly want. The portion size however, was so tiny that after a three course meal both my girlfriend and I had to resort to getting takeaways elsewhere and she is a very small eater. The Monk ...

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I have been to my fair share of fine dining experiences and this one was delicious and hit every note of flavour you could possibly want. The portion size however, was so tiny that after a three course meal both my girlfriend and I had to resort to getting takeaways elsewhere and she is a very small eater. The Monk fish main course portion I will describe in a size that most people should know and it was literally smaller than a MC Donald's chicken nugget and for a main course this simply was well below par. If they adjust the portion size this would definitely be well worth it.

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keegan meano at Today
Verified

"A Foodies Dream"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

What a great evening! The menu and wine pairing was out of this world! The waiter attentive and friendly. The atmosphere incredible! So glad we found this restaurant. Going again soon.

Clyde Morris at Today

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21 Keyes Ave, Rosebank 2193 Johannesburg

About Sotto Sopra

Cuisine: Italian

Sotto is focused on providing an authentic Italian experience
Sotto is the cooler younger sister and extends the idea of the traditional Italian trattoria experience – serving Roman style (thin) pizza and handmade in-house pasta in a flamboyant, open and relaxing dining area – suitable for quick meetings, sundowners with colleagues or friends or a speedy lunch on-the-go.

Sopra
Sopra offers a luxurious dining experience. The area is decked with a luscious floor to ceiling plant wall, comfortable and cosy seating all behind glass doors that look out onto the buzzing city. It provides the perfect balance of great food and uber chic decoration.

Italian Food & Tradition
In Italian ‘Sotto’ alone means ‘Under’ and ‘Sopra’ means ‘On top’ and together the two words describe something being upside down or topsy turvy.

Sottosopra pays homage to a bold, dynamic, playful and colourful aesthetic. Plus add the glorious food.

Italian cuisine has influenced food culture around the world and is viewed as a form of art by many.

For Italians, food isn't just nourishment, it is life. "Family gatherings are frequent and often centered around food and the extended networks of families.”

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