Head Chef, Chef Besele Moses Moloi Launches His Delectable Winter Menu at Zioux

Chef Besele Moses Moloi, head chef at Zioux, launched his winter menu last night, 22 June 2022, at an exclusive media event, and had angels dancing on the guests’ taste buds. The inspiration behind the winter menu is “warm hearty dishes that go well with the cooler weathers, that are filled with vibrant colours”, says Chef Moses.

The brand-new winter menu consists of six delicious courses, each perfectly paired with a wine that will delight with every bite. A variety of different flavours and textures were explored in each dish. The menu featured the following dishes:

First course: Asparagus, coconut tiger’s milk, fresh truffle, and pumpkin seeds.

Second course: Seared Wangyu bavette, Ponzu dressing, fresh truffle, and herb salsa.

Third course: Calamari fried in Banito butter, crispy tentacles, cucumber, arbol chili stock.

Fourth course: Baby chicken, chiptole in Adobe, corn custard, coriander, and Parmesan.

Fifth course: Sirloin, lamb rib, Marguez, bean salad, charred tomato salsa.

Sixth course: Chocolate taco, treacle sponge, chili chocolate mousse, citrus, and naartjie sherbet.

If you are curious about what Zioux has to offer, now is a great time, as it Is fast becoming the new hotspot to be this winter. Rub shoulders with Johannesburg’s most influential, trendy, and young professionals; and to top it off, the newly launched winter menu is sure to satisfy your pallet.

Zioux’s head chef, Chef Besele Moses Moloi, was recently identified as South Africa’s most exciting new restaurant hero by the 4th annual Luxe Restaurant Awards judges. He was inspired by the Jamie Oliver Cooking Show in his pursuits of becoming a chef.

Chef Moses’ culinary experience spans to what he describes as 11 years of the best experiences in his career to date. Moloi’s career began in 2011, after completing his studies and training, as a top performing student, at the Olive Chef School, in Bloemfontein. He is also a former bursary recipient from the South African Chefs Association (SACA).

The chef’s first appointment was as a commis chef at the Marine Hotel in Hermanus. Following that he was given an opportunity of a lifetime, to go work overseas for the Ritz Carlton Hotel in Naples, Florida. During this time, he had the opportunity to work in the shadow of well-known international chefs such as George Fistrovich and Juan Pablo De la Sota.

Moloi is a protégé of the highly talented Peter Tempelhoff, having worked under him at Greenhouse Restaurant as a demi chef. His career progression from demi chef to junior sous chef took only four years. The Saxon hotel’s Grei Restaurant later hired him as a sous chef. Prior to joining Zioux, he was the head chef at Cape Town’s esteemed FYN restaurant.

The talented chef’s accolades include being ranked as one of the 15 Best Chefs in South Africa in 2021 by The Hospitality Counsel. He was recently presented with the Culinary Rising Star Award at the 4th Annual Luxe Restaurant Awards, 2022. Chef Moses has curated a few new dishes for the winter menu at Zioux, that are warm and hearty dishes that complement the colder weather. These meals have vibrant colours and make you feel warm and snug. Snuggle up and eat your heart out at Zioux!

Make your Reservation today!

Address – Zioux: The Marc, cnr Rivonia Rd and Maude St, Sandton.

Call: 010 594 5455

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Source: Roth Media

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