Johannesburg’s Ten Bompas Winehouse is a 5 star hit.

Foremost modernists of the twentieth century, Virginia Woolf once eloquently said “One cannot think well, love well, and sleep well, if one has not dined well.”

For anyone who loves a fabulous get together at a special venue to celebrate occasions of all kinds or perhaps just to enjoy an intimate and private dining experience with great food and wine, good times are certainly eminent. A combination of the perfect place to dine and meet is what Ten Bompas is about. It’s situated in a tranquil garden setting in the upmarket neighbourhood of Dunkeld and is close to the business and entertainment hubs of Rosebank, Hyde Park and Sandton.

Ten Bompas WINEHOUSE is a truly inspired space which is named after an iconic painting of British songstress Amy Winehouse by Joanna Flatau, a Poland-born artist living in Paris. The owners of Ten Bompas first met Joanna in Langrasse, Languedoc, where they purchased her iconic painting for the hotel’s restaurant which reflects a scintillating combination of individuality, good times and great food and wine. The painting is perfect for the laid back atmosphere of this phantasmagorical restaurant.  At the helm of the restaurant is head Chef Johannes de Bruijn who takes hospitality to a whole new level ‘specially for the picky urban foodies, with a special focus on French cuisine while also acknowledging its South African roots. Our chef sources much of the produce from the restaurant’s own organically-grown garden. With its large variety of delicious vegetables and herbs, the next culinary hit on the Winehouse menu is already in planning.

The venue also boasts an impressive conferencing and events facility, Ten Bompas SPACE, along with beautiful gardens and lawns that can cater for anything from meetings, to team building events and anything anyone cares to create.

About Chef Johannes de Bruijn

Born and raised in Zimbabwe, Johannes started his culinary journey at the Sheraton Hotel & Towers in Harare before relocating to Johannesburg to complete a four year apprenticeship. After completing a diploma in culinary arts through HTA as well as receiving City & Guilds accreditation, he travelled the east coast of South Africa seeking to expand his food knowledge. On returning to Johannesburg, he decided to follow his sweet tooth and took up a position at a small artisan patisserie near the city centre where he learnt the art of scratch-making French confectionery and artisan style breads. More recently, Johannes spent two years at Cube Tasting Kitchen under the guidance of Dario De Angeli where he found the freedom to experiment with new flavours and techniques and develop a more modern and fun approach to food. Johannes describes his style of food as “Simple flavours presented in a modern, elegant way, with an emphasis on enhancing the natural flavour of the ingredients.”

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