Eating Out

Coobs Brings Farm-To-Table Even Closer.

April 7, 2016

If you’re already a fan of James Diack’s provenance-inspired Coobs restaurant in Parkhurst like I am, you’ll love my next few sentences. If you have yet to visit Coobs (huh?!) – my next few sentences will surely make you want to love it, or at least try all of their organic produce delights.

Coobs 6

Coobs 1

“When your restaurant is situated in Parkhurst’s busy 4th Avenue, it’s often difficult for customers to imagine the rolling green fields of Brightside Farm, where the ingredients for our menu are sourced,” says Chef James Diack. “That’s why I decided to take our farm-to-table concept further & bring some of the outside, in”.

Coobs 9

coobs 2

Coobs 7

A floor-to-ceiling vertical garden, with splashes of bright green add a pop of colour. Artwork evoking farm life adorn the walls, along with chairs featuring a foliage design. The menu has also been slightly tweaked -it’s a bit bigger, containing more customer favourites like the wild boar & fresh Porcini mushroom risotto. “We continue to be passionate about tracing the provenance of our food. With ethical & sustainable practices being our chosen way of doing things, it goes without saying that everything is free range & organic,” says James.

Chef James Diack

Coobs 3

Coobs 8

Well… they say that change is as good as a holiday & I really need a holiday. I’m looking forward to a visit to see the design changes, as well as getting my hands on a bowl of that risotto.

Corner of 14th Street & 4th Avenue, Parkhurst. (011 447 0710)

 *Images supplied. Pictures by: Kathy Harrison Photography*


You Might Also Like