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Two-course lunch menu curated specifically for Restaurant Week [and longer]
A thoughtfully chosen Restaurant Week XXL menu invites Johannesburg diners to slow down and make lunch an occasion.
Johannesburg is not a city that often stops for lunch. The middle of the day is more likely to be claimed by a desk, a deadline or something quickly eaten between meetings.
This spring, The 11th Floor is making a case for doing lunch differently.
From 25 September to 1 November 2026, the Bedfordview restaurant will take part in Restaurant Week XXL with a specially curated two-course lunch menu. Served against the Johannesburg skyline and priced at R700 per person, the menu brings together a selection of the restaurant’s signature dishes for a limited time.
Rather than offering a pared-back introduction to the restaurant, Executive Chef Kyle Marshall has drawn directly from the flavours, techniques and ingredients that define The 11th Floor’s Mediterranean-inspired cuisine.
“Restaurant Week should still feel unmistakably like The 11th Floor,” says Marshall. “We wanted to create a menu that gives guests real choice and reflects the full experience of the restaurant. Whichever dishes they choose, lunch should feel like an occasion.”
Guests can begin with grilled or fried Patagonian squid served with garlic aioli, charred lemon and coarse olive salt, or crisp-fried pork belly coated in a sweet and sticky barbecue glaze and balanced with pickled carrot ribbons and fermented red chilli.
CAPTION: Two of the starter options, crisp-fried pork belly and Patagonian squid
The vegetarian starter brings together house-made tortellini filled with sun-dried tomato and olive, grilled artichoke, sweet peas and charred baby onions, finished with crispy spinach and fermented pepper emulsion.
For the main course, the restaurant’s fire-grilled 250 g beef fillet is accompanied by oyster mushrooms, mushroom crème, yuzu gel, mushroom arancini, edamame and The 11th Floor’s signature jus.
Diners may also choose the Mediterranean lamb rack, served on red pepper hummus with potato pavé, caper mayonnaise, fire-roasted peppers and signature jus, or crisp-skinned sea bass with crushed new potatoes, warm puttanesca and sugar snap peas.
CAPTION: Two of the main options, Mediterranean lamb rack and signature jus, or crisp-skinned sea bass
Each guest selects one of three starters and one of three main courses, allowing the experience to unfold differently at every table.
Restaurant Week XXL gives diners the opportunity to experience some of South Africa’s leading restaurants through exclusive set menus offered for the duration of the campaign. For The 11th Floor, it is an opportunity to remind Johannesburg that lunch does not always need to be rushed – and that an ordinary afternoon can still become something memorable.
The Restaurant Week XXL two-course lunch menu will be available at The 11th Floor from 25 September to 1 November 2026 for R700 per person.
Reservations are limited and must be made through the official Restaurant Week platform.
Bookings go live on 18 September 2026 on https://www.restaurantweek.co.za/
For updates, please visit: World-Class Dining in Bedfordview | The 11th Floor
· Instagram: @the11thfloorview
· Facebook: @The11thFloorView
· TikTok: @the11thfloor
· YouTube: @The11thFloorView
RESTAURANT WEEK XXL – FULL MENU
TWO-COURSE LUNCH MENU
R700 PER PERSON
Indulge in a specially curated two-course lunch featuring a selection of The 11th Floor’s signature dishes – a masterful balance of refined flavours, impeccable craftsmanship and modern indulgence.
Choose one starter and one main course.
STARTERS
PATAGONIAN SQUID
Grilled or fried Patagonian squid served with garlic aioli, charred lemon and coarse olive salt
PORK AGRODOLCE
Crisp fried pork belly coated in a sweet and sticky barbecue glaze, served with pickled carrot ribbons and fermented red chilli
SUN-DRIED TOMATO & OLIVE TORTELLINI
House-made tortellini filled with sun-dried tomato and olive, served with grilled artichoke, sweet peas and charred baby onions. Finished with crispy spinach and a fermented pepper emulsion
MAIN COURSES
FIRE-GRILLED BEEF FILLET | 250G
Perfectly charred beef fillet served with smoky grilled oyster mushrooms and a luscious mushroom crème. Bright yuzu gel adds a citrus note, complemented by delicate carrot ribbons, crispy mushroom arancini and tender edamame. Finished with The 11th Floor’s signature jus for rich, umami depth
MEDITERRANEAN LAMB RACK
Flame-grilled marinated lamb rack served on red pepper hummus with potato pavé, caper mayonnaise and fire-roasted peppers. Finished with The 11th Floor’s signature jus
SEA BASS
Crisp-skinned sea bass, pan-seared to a delicate flake and served on buttery crushed new potatoes. A warm puttanesca of ripe tomatoes, capers, olives and a hint of chilli brings bold Mediterranean character, balanced by the fresh crunch of sugar snap peas
INFO SUPPLIED.