Restaurant Week
Royale 2-course lunch experience
R395
Would you like to enjoy a culinary and unforgettable lunch during the Restaurant Week?
Reign serves a royale 2-course lunch experience during Restaurant Week.
Don't miss this chance to discover Reign and try their delicious lunch menu for only R395.
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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SMALL PLATES
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Truffle Cheese Croquettes
Parmesan aioli, tomato gel, mint, leek ash
OR
Lamb Koftas
Chilli oil, Dukkha spice, cumin and mint yoghurt, mint
OR
Springbok Carpaccio
Springbok loin, smoked lime aioli, chicory, parmesan twigs and deep fried capers
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MAINS
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Aubergine Salad
Truffle marinaded aubergine, poached pears, candied walnuts, grilled
celeriac remoulade, baby spinach, honey mustard dressing
OR
Pan Fried Line Fish
Torched sweetcorn, smoked mushrooms, truffle sweetcorn emulsion, burnt
aubergine puree, pickled daikon, spring onion and leek oil
OR
Smoked Pork Belly
Cauliflower puree, gremolata, pickled smoked apples, sultana dressing,
crackling, lemon garlic potatoes
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Royale 2-course lunch experience – R395
Reserve a table Reserve a table
Restaurant Week
Royale 3-course dinner experience
R495
Would you like to enjoy a culinary and unforgettable dinner during the Restaurant Week?
Reign serves a royale 3-course dinner experience during Restaurant Week.
Don't miss this chance to discover Reign and try their delicious dinner menu for only R495.
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:
_____
SMALL PLATES
_____
Tartiflette
Gruyere and brie cheese, potatoes, bacon, white wine, cream,
served with ciabatta (P)(A)
OR
Steamed Mussels
Mussels, parmesan and truffle sauce, sour dough, cream cheese and chives
OR
Burnt Cabbage
Roasted garlic labneh, candied walnuts, olive tapenade, pickled onions,
pomegranate molasses, coriander, chilli oil
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MAINS
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Trio of Duck
Duck breast, liver and leg, orange gastric, dehydrated cabbage,
cauliflower mousseline, candied walnuts, orange jus
OR
Poached Crayfish
Crayfish tail, lemon beurre blanc, coconut, chilli, coriander and lemongrass
foam, braised leeks and garlic brioche
OR
Pea and Mint Risotto
Pickled garden peas, formage blanc, crispy leeks, parmesan
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DESSERTS
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Stone Fruit and Ginger
Poached stone fruit, ginger crumble, white chocolate mousse
and mint
OR
Deconstructed Tiramisu
Vanilla sponge cake, mascarpone ice cream, espresso gel, cocoa
powder, lime mascarpone cream
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Royale 3-course dinner experience – R495
Reserve a table Reserve a tableWhat 10 people say about Reign
Food | |
Service | |
Atmosphere |
Enjoyable 👌🏽
Food was amazing, lovely atmosphere and great service
The food was lovely and sophisticated, well balanced flavors and beautiful presentation. However, one of our deserts was made completely of canned peaches. This is not something I want when spending more then R500 per person.
Restaurant really needs to work on their service.
The starters were delicious. The Platter for 2 and ribeye were wayyyy overcooked. We asked for medium.
Map All restaurant deals in Johannesburg
About Reign
Cuisine: Contemporary
A royale experience makes
for exceptional memories
Located at the palatial Emperors Palace, Reign is a full service destination eatery that offers a contemporary spin on classic dishes.
Paired with the finest bubblies, top-shelf wines and crafted cocktails, Reign ushers in a new era of food excellence.
Why Reign?
At Reign we are passionate about contemporary culinary trends, blending imagination, innovation and poetry into our dishes, as well as our ambiance and service.
At the Helm
Steering the ship at Reign is Chef Themba Bawuti, one of the top Chefs in SA. He has honed his craft under top chef mentors such as André Hill, Sisa Nomtshongwana, Bevan Webb, Annamarie Robertson, Stephen Du Bruyn and Henry Vigar, and services his passion on a plate.