A Look Inside David Higgs' New Zioux Restaurant in Joburg

South African chef David Higgs continues to shape South Africa's fine-dining scene, adding Zioux to his growing restaurant portfolio. The new champagne bar and cocktail lounge aims to redefine luxury in a post-pandemic landscape.

"The world has changed, and we’ve entered a new generation of luxury. Customers are no longer seeking stiff and uptight environments to feel a sense of luxury," explains Higgs of his latest venture, designed to offer guests a space to get in touch with their wild side, which opened last month to a three-month waiting list.

Instead, Zioux (pronounced 'zoo') - located next to Saint, Higg's 'crazy Italian' restaurant - is a luxury lounge bar and dining area encouraging guests to relax and have fun. It is centred around an illuminated onyx marble bar with bold African art nouveau-driven interiors designed by Irene Kyriacou - think leopard-print bar stools sat on lion's claws, green tartan and animal paintings.

At the bar, George Hunter has devised a cocktail pairing menu to complement the Latin American-inspired sharing menu with signature drinks like 'The Agua de Me-hee-ko' – a playful mix of blanco tequila, orgeat, lime juice, horchata, mango juice, habanero tincture and peach bitters – served with a beaded chameleon.

Meanwhile, in the kitchen, Higgs draws on his re-discovered love of cooking simple, classic and comforting dishes nurtured during the lockdown. "It’s easy, quick and tasty," he explains of the Latino-inspired fun sharing menu that he's curated along with his team of young South African talent, including Mike van Rooyen, Moses Moloi and pastry chef Megin Meikle.

_{Zioux team}

Drawing on vibrant and punchy Peruvian and Mexican flavours, alongside some homegrown favourites, expect a menu of small plates designed to share, including dishes like Cape salmon tiradito, coconut tiger's milk and fresh truffle, and Cape salmon ceviche, morita chilli and ponzu, cucumber, and crisp wakame. They will be starring alongside South African favourites like game loin, chorizo, white bean and XO sauce, and buttermilk fried chicken with caviar and tangy cream served on a doughnut.

Higgs' eclectic fine-dining portfolio extends to two other Johannesburg favourites, including his debut live-fire cooking restaurant, Marble, opened in 2016. While The Marble Group have always put the customer at the heart of the experience with an "intentional decision to tap into Johannesburg’s energy, as well as remain sensitive to people’s need to get value for what they spend," the group is evolving and responding to a new world of post pandemic dining.

"Nowadays, people are spending their money very carefully, they want the experience, and our restaurants offer an experience," he reflects. "Now more than ever, guests want to perceive and receive value - from all aspects. Everything has to be 100% - it’s not just about the food anymore – ambience and service have to be as important as what’s on the plate."

In January 2022, Higgs and Kyriacou will also open The Pantry by Marble, a hybrid model of a supermarket, deli, take-away and retail store. "Although the local hospitality industry has taken huge strain over the last 18 months, we still feel there is opportunity," says Higgs, building on the retail pivot many restaurants explored during the pandemic. The gourmet store will open 24-hours a day, seven days a week, offering deli and ready-made food offerings developed by Higgs alongside former head chef of Saint, Tyler Clayton.

Watch this space as Higgs also has plans afoot for a new restaurant in Dubai in the near future.

In the meantime, break out and take a look at some of Zioux's sharing dishes: