Dating back to 1924 when it opened as a residential house and then a two-storey hotel owned by SA Breweries in 1932, the Rosebank Hotel has provided leisure and business travellers with a convenient, stylish base from which to explore and do business in Gauteng.
Tsogo Sun Hotels, through the Hospitality Property Fund, has managed the property since 2009. “The Rosebank of today is booming. The opening of the Gautrain station in 2011 spurred growth, and it is undoubtedly one of Joburg’s fastest growing and most fashionable places to be, with R20bn having been invested in the precinct in the past two years. With so much growth, it is the ideal time for us to add Southern Sun’s name and well-earned reputation for excellence to the precinct,” says Ravi Nadasen, COO of Tsogo Sun Hotels.
The rebranding included extensive refurbishment of the reception and lobby areas, Circle Bar & Lounge, and Fresh Restaurant. “We wanted to create an exciting new direction that reflects the diverse mix of cultures and nationalities that frequent this hotel. Our goal has been to create a unique atmosphere that is dynamic and distinctive, combining a work, play and dining experience,” says Nadasen.
The public spaces have been rejuvenated to evolve the DNA of the hotel. From the reception area with a monotone graphic metallised map of Rosebank, to the many pieces of original, specially commissioned works of art, the hotel reflects on the proximity to Johannesburg’s ‘Art Mile’ and the inhabitants who have migrated to the city.
The second phase of the refurbishment, which will include all 318 rooms, will begin shortly and is expected to be completed by the end of 2020.
As part of the refurbishment, the country's second Grill Jichana (Swahili slang for ‘eating good’) will be part of the hotel's dining experience. "We believe this restaurant is the perfect fit for the Rosebank precinct. The brand has been part of the Durban beachfront’s restaurant mix since 2016 and it has developed a well-earned reputation for its signature dishes, the bespoke blend of spices used to flavour the meat, the Bafana potatoes that are twice cooked into the perfect chip, all complemented by the Groups Collectors Wine portfolio, which is curated by our group sommelier, Miguel Chan,” says Nadasen.
The kitchen is the domain of head chef Angelique Fassom under the wing of executive chef Kenneth Ngubane, who oversees the food and beverage operations of the hotel. Three of The Grill Jichana’s signature dishes are the famous Fillet with de Paris butter; roast confit duck leg and grilled breast with wok fried vegetables, egg noodles and cinnamon scented citrus jus, along with its signature spice; and a vegetarian delight: the haloumi stack with aubergine, black mushroom, red pepper, baby marrow ribbons, garlic buttered grilled polenta, savoury red lentils, saffron velouté and rocket pesto.
