A brand new, modern buffet-concept is set to take Durban by storm this summer – Tatso. The Buffet. Tatso opens at Sibaya Casino & Entertainment Kingdom on 21 November 2018 and provides for a ‘different’ restaurant experience, according to Sun International Food and Beverage Group Executive, Craig Tibbit.
“Tatso will take the traditional buffet to the next level. It’s modern, funky, interactive and user-friendly with some of the most sumptuous meals on offer in the entire city.”
If that’s not enough the restaurant accepts a maximum of two kids under five years for free. Those over 11 are charged half of the R185 entry fee. The restaurant-concept, adapted from the popular German/Italian brand, Vapiano, will see all guests receive a waiter-less service.
Featured Image: Ronald Ramsamy; Sun International Group Executive Chef, Jason De Boer; Sibaya Executive Chef, Shailendra Singh; Sibaya F&B Manager, Thembekile Mkhize; Tatso Sous Chef and Craig Tibbit; Sun International Food and Beverage group executive
It is only the second franchise of its sort in South Africa – with the first opening at Sun International’s new flagship, Time Square in Pretoria.
Sun International Group Executive Chef, Ronald Ramsamy said the restaurant, with its contemporary design, offered style and convenience in one package.
“Guests arrive and purchase an entry card, which gives them access to the main buffet offering. If they want additional specialty items, they purchase an add-on card and swipe for meals and alcohol. The main buffet offering is spectacular with favourites including curries, a variety of starters, stir-fries, casseroles, pasta, fish and two kinds of protein guaranteed.”
Ramsamy said the restaurant’s menu would be constantly changing with different curries made on a rotational basis. These included lamb, butter chicken, chicken, peas and potato, mince, tinned-fish, broad-beans, beef jalfrezi, vegetable breyani and dhal.
Starters include verrines, tuna nicoise, salmon avocado salads, and vegetarian options. Guests will also be able to construct their own salads with a variety of greens on offer. Fresh in-house bread will be baked daily.
The buffet also included free soft drinks from the soda fountain, sparkling and still water, teas and coffees on top of an array of amazing desserts including pistachio opera, lemon meringue, verrines, salted caramel tartlets and the famous Italian soft-serve, Fabbri.
Tibbit said the Add-on Chef’s Specialty Station, would provide for interactive-cooking and have nine items on rotation with three available daily.
“These items include beef, chicken and venison espetada, sirloin steak and lamb chops and ribs. Add-on seafood items included Asian soft-shell crabs and prawns, served in peri-peri and lemon butter varieties.
“There’s no question this is a wonderful concept for Durban. For R185 you can barely eat at a regular steak franchise. This way you and your family can literally visit a few times a month because of the convenient price point.
“We are confident this concept will do very well, particularly over the festive period and we look forward to taking care of new guests,” he said.