18 Jul 2024

Sankhaya Hospitality will soon launch House of Habanos (H&H) restaurant, which is set to become more than a dining space for its customers.

Recently, Sankhaya Hospitality opened Tounel Lounge doors to its patrons, an exclusive high end club. House of Habanos and Tounel are an addition to the entity after Corner Couch. All establishments are in Phakalane, with Corner by Acacia Mall and Tounel and H&H situated in Mowana Park.

BOPA got a chance to interview the brand manager King Dintwe to learn more about the new restaurant lounge set to bring exclusivity to dining. “House of Habanos promises an unforgettable experience tailored to sophisticated tastes and leisurely enjoyment, dedicated to providing an exceptional environment where patrons can unwind and indulge,” said King.

House of Habanos is not a traditional restaurant, however it is a lounge, restaurant, a sanctuary for cigar aficionados and connoisseurs seeking a departure from traditional dining. The lounge’s menu is also chef driven. “I do not want people to get the vibe that our establishments are expensive as it has been the narrative, but understand that we offer a place for meetings. We are targeting working and upper class, the delegates who want to relax and unwind after seminars and conferences, just ‘people with suits’,” King said.

He added that they wanted to move away from offering their clients a rowdy space which had been the downfall of many establishments in town.

However, he said targeting delegates does not close off the general public who were ready to spend and experience fine dining whether for a catch up with friends or celebrations of anniversaries or birthdays.  King said the goal was for people to come in and experience a haven for socialising and rejuvenation, enhanced by hearing soulful music that enriches the atmosphere. Security is also something that people are most concerned about in hospitality establishments. 

King assured patrons that security details were of utmost importance to them as they valued customers’ safety. “We have equipped our establishments with superb cameras, even CCTV outside to the proximity of the places on the parking lots,” he said.

During the interview, BOPA crew was treated to an exclusive menu tasting curated by chef Obvious Chauke.

 He said the restaurant would provide tapas food which were meant to be eaten in few bites. 

“With food we are trying to infuse finger foods and tapas, small meals, quite light, which in between you are able to have your preferred drink,” Chauke said. 

And, as the warm season approaches, Chauke advised people to eat light food comprising of seafood, roasted or steamed veggies without oil. He also said leafy greens was a way to go during warm season. ENDS