In December 2022, Clico Restaurant proudly announced its collaboration with renowned Joburg chef Dario de Angeli. Known for his creations at Est Est Alea (formerly Cube Tasting Kitchen), Dario brings a wealth of expertise to Clico, with over 30 years of experience in the hotel, restaurant, and hospitality industry.

With a distinguished journey that includes a role as an Eat Out judge, Dario’s culinary journey has woven through 67 countries, leaving a trail of innovation and excellence.

We delve into the chef’s motivations, inspirations, and his vision for taking Clico Restaurant to new heights. We also explore the thought process behind the menu he has introduced at Clico and discover some standout dishes.

How did your partnership with Clico come about, and what motivated you to bring your culinary expertise to this establishment?

I have known Jeanette (the owner) for many years, going back to the days when I had Yum and Jeanette was a client. Jeanette made contact with me last year asking if I knew anyone in the industry who was looking for a chef job as Clico had just lost their exec chef. I unfortunately couldn’t assist and after a few days I contacted her and proposed assisting her until we found the right candidate. I really liked the property and felt the potential, so I then proposed a collaboration.

With your impressive background in the hotel, restaurant, and hospitality industry, how do you envision taking Clico Restaurant to new heights with your 30+ years of experience?

The great thing about this property is its charm and intimate spaces. Clico is like an oasis in the middle of Rosebank. Using its unique spaces like the garden and pool area, The Courtyard (where we built a pizza oven and from September are doing Friday afternoons with cocktails, gin and pizza with a DJ) to the main restaurant dining area, Clico Restaurant will evolve into a multi-layered food offering where you can come back time and time again.

 

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How would you describe the overall dining experience that you have created for guests?

Layered, from casual to sophisticated with a focus on flavour.

Could you give us a glimpse into the creative process behind the lunch and dinner menus you’ve introduced at Clico? 

As per above, we have a full Neapolitan pizza and Italian-inspired menu now that runs in conjunction with our fusion restaurant menu that offers designer plates and a tasting menu (with a full vegetarian offering) to 1kg of steak, fish or chicken as an espetada, cooked on the open flame. Essentially there is something for everyone and the restaurant can be used as a casual meeting place or a fine dining eatery.

 

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Is there a particular season that you look forward to the most when it comes to creating menus, and why?

Spring and summer. I like the lightness, freshness and vibrant colours of the dishes that you make in the warmer months. Everything in the colder months seems to mould into browns and shades of orange.

Could you highlight a few standout dishes from the new menus?

Our pork belly with horseradish cream, root vegetables and Mongolian BBQ sauce; the Vietnamese prawns with chilli lime coconut broth, garlic chips and cucumber; and the beef fillet with cauliflower purée, truffles, asparagus and a slaw of apple, fennel and raisin are a few of the dishes that get rave reviews. I’ve been told our pizzas are the best people have tasted outside of Italy.

What inspires you day to day – in life and work?

Innovative ideas. Hard work. Achieving positive outcomes. Creating solutions. But most of all, the idea that one day I’ll be able to spend every day on the golf course!

Follow Clico Restaurant on Instagram to stay updated with chef Dario de Angeli’s latest creations and insights.