Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
The 11th Floor
Each dish made in our kitchen is a celebration of Italian flavours, served with breathtaking views of the Johannesburg skyline and service par excellence. Our array of delicious dishes satiates every taste.
Antonio Iozzo, a first-gen Italian South African, discovered his passion for all things Italian from his traditional upbringing. He embraced art, history, and especially food, drawn to pizza-making like dough to knuckles. At 15, he joined a pizzeria, then pursued hotel school. Despite a failed restaurant venture, Antonio found success in insurance, construction, and health industries.
Fate rekindled his dream when he met chef Kyle Marshall in 2021. This led to The 11th Floor, a renowned Italian rooftop restaurant in Bedfordview. The restaurant’s essence was born from Antonio’s ability to spot talent and the perfect alignment of circumstances, including a completed building with an ideal rooftop space.
The 11th Floor offers unparalleled skyline views, exceptional service, and meticulously crafted food. Antonio and Kyle’s partnership drives the restaurant’s success, creating an elevated dining experience.
How to book?
This year, The 11th Floor will be part of Restaurant Week (28 March – 4 May) offering a delicious 2 course gourmet feast for only R650 per person.
Book your table now!
Restaurant Week Menu
Available for lunch only
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MAIN COURSE (CHOOSE ONE)
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Grilled Beef Fillet with Wild Mushrooms
Grilled beef fillet, resting on a silky wild mushroom crème, adorned with sautéed wild mushrooms and a crisp mushroom arancini. Bright yuzu gel and fresh edamame lend a delicate citrus contrast, while The 11th Floor’s signature jus brings depth and richness.
OR
Pan-Seared Sea Bass with Puttanesca
A masterfully pan-seared sea bass, plated alongside linguine napoletana and finished with a bold sauce puttanesca – a balance of briny olives, capers, and sun-kissed tomatoes. A touch of yuzu and charred lemon supreme enhances the dish with a refined citrus complexity, bringing the essence of coastal Italian cuisine to the plate.
OR
Wild Mushroom and Parmigiano Risotto
A rich, decadent risotto, infused with wild mushrooms and Parmigiano, finished with delicate pickled Shimeji mushrooms for a contrast of earthiness and acidity. Topped with sautéed wild mushrooms and an aromatic herbed crumb, this dish is a celebration of depth, warmth, and indulgence.
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DESSERT
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Strawberries and Crème with White Chocolate
A playful and enchanting creation – a delicate strawberries and crème puck, encased in a pliable white chocolate yogurt disk, crowned with compressed elderflower strawberries and airy strawberry Chantilly. Served with white chocolate leather, this dish surprises with hidden bursts of popping candy, creating a lingering, unexpected delight with every bite.
