Food for Benonians with a Mediterranean heart

In a way reminiscent of niche filmmakers, the restaurant bends “genre”, with a mixed theme of the Mediterranean and “Around Benoni”.

September 20, 2016

Erik van Dijk 2 minutes read

The Salmon Hand Roll, with a six-piece Salmon Platter of sushi in the background.

On Sixth It’s all about Taste is a young dining spot, but has quickly attracted its fair share of clientele.

The walls are splattered with local newspaper clippings from several decades, adding an extra bit of Benoni to the décor.

The menu includes several meals paying homage to the lake town, including the Straight “Outta Benoni” Chicken Fillet Burger.

The feel of the central sea once ruled by Romans comes through with the table settings, the colours, as well as the menu.

Though the restaurant is big on Mediterranean cuisine, a welcome extra is the inclusion of sushi, in which two of my guests, Lily and Malissa, indulged.

My third guest, Mieke, also had the Prawn Hand Roll (R50), but enjoyed a main meal of Salmon and Avocado Salad (R65).

Personally, I was torn between something meaty and sea food, so, as has become my habit, I ordered a meal combining the two.

The On Sixth Combo (R160) was made up of a scrumptious 200g flame grilled sirloin steak, grilled calamari and a “vegetable rhapsody”, with butternut and green beans.

The On Sixth Combo was made up of a scrumptious 200g flame grilled sirloin steak, grilled calamari and a “vegetable rhapsody”, with butternut and green beans.

The food was fantastic.

Being a professional in the food industry herself, my guest Lily was impressed with the presentation of the meals as well, with edible flora adding a certain panache to the plates.

As if the food was not good enough already, we all loved the red Merlot we ordered.

Besides the main meals, we gobbled up the delectable shared starters.

The large, colourful Greek Salad (R65) and a bowl of Crispy Salt and Pepper Squid Heads (R58), served with honey aioli were just what we needed before moving on to the zenith of the evening.

The Greek Salad, with a bowl of Crispy Salt and Pepper Squid Heads, served with honey aioli, in the foreground.

Every fortnight sees the creation of two new specials by the chefs, which may eventually be added to the menu, depending on customer feedback.

To end off the experience, we chose one of the specials running at the time, the Mixed Berry Bavarian (R49).

Pure euphoria enveloped my body as the cold dessert melted on my tongue.

After a few moments, not a crumb was left.

My guest Mieke insisted on an extra large tip for Arnold, our swift and clearly very experienced waiter.

According to co-owners Kirsty McVie and Michael Paizes, most of the food, including all the sauces, is made in-house.

Paizes, who has been in the food industry for 28 years, said: “We wanted to have a high standard for the food made here, but also wanted to make the restaurant unique.”

McVie added that the main focus was to have an upmarket eatery, but with a relaxed feel.

They also host functions and every Friday sees live entertainment in the shape of a musician.

On Sixth is situated on the corner of Second Street and Sixth Avenue, in Northmead and can be reached on 011 425 1668. FvD