Urbanologi: Where fine dining meets sustainability

1 Fox in Ferreirasdorp has delivered ongoing culinary panache, whether through its markets with flavoursome fair, Mad Giant and its wonderful range of beers and new drinking haunts like Ginologist. But it’s Urbanologi that remains the clear standout of must-visit inner-city dining spots.

The idea of casual fine dining is one that should resonate with everybody. It means quality food, expertly prepared with sound ingredients – without the pretense of chino’s and sports-jackets.

And Chef Jack Coetzee has mastered the art – something that is much needed in Johannesburg. Casual fine dining is incredibly democratic, for businessmen it could mean a lunch that seals the deal, for others it can be something special without the need to also grab a new outfit just for the occasion.

Urbanologi. Picture: Supplied

There’s an earthiness to the experience, that is actually the skeleton of Urbanologi. Project 150 is Urbanologi’s new culinary mantra that sees all ingredients, except spices, sourced within 150km of the restaurant.

The tapas-style menu reflects an interesting fusion of food, that pays homage to the bounty of the earth, as well as small producers and farmers. When you dine at Urbanologi you are not supporting a mass corporation, but people that grow vegetables, fruits, or raise livestock for the love of it.

Mass-sourced ingredients means a lack of creativity, and that is why Coetzee is so excited about the project. From Delmas to Randfontein, each dish has a unique element to it that not only shows the chef’s creativity – but also the fantastic producers we miss out on when we go sit in a chain restaurant – where ingredients are processed or full of hormones.

Chef Jack Coetzee’s hands-on approach at Urbanologi ensures a new way of sourcing ingredients – where nothing comes from more than 150km from the restaurant. Picture: Supplied

“Convenience and a lack of creativity means menus don’t change and many, not regularly enough,” Coetzee says. “We don’t make enough use of micro-seasons where products are fresh and at their peak. Urbanologi has been just as guilty, which is why we’ve changed our philosophy.”

Coetzee is really making use of this, and a constantly evolving menu is central to Urbanologi – because its dependent on where it sources ingredients. But the main criteria is that ingredients are sustainably sourced. It’s almost like a Project Runway scenario, one day you’re in, and the next day you’re out. But if you make your way to the warehouse restaurant right now – you are in for an incredible experience.

A buttery beetroot-cured trout sashimi, duck leg with fig preserve, grilled asparagus, pork cheek with kim chi and Shiitake mushrooms with a reduced garlic and vinegar sauce are bold and appealing. But the menu can’t be captured in words, simply because the choices are vast.

The new menu encompasses six categories that align with the slow food idea to build relationships with suppliers: Butcher, Baker, Brewer, Fishmonger, Green Grocer and Dairy. It includes the distance in kilometers that food travelled to get to the table, putting a pin on a map where the produce comes from.

The main attraction is simply the adventure of it all. Your favourite dish from before might not be on the menu next time around, and that gives it an edge that is thrilling and exciting, because there’s an element of surprise – something that is much needed in the City of Gold.

Info

• Urbanologi is open Mondays to Saturdays for lunch and dinner and lunch on Sundays.
• For more information and reservations visit urbanologi.co.za
• Send an e-mail to reservations@urbanologi.co.za or call 011-492-1399.

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