Time Square, situated in Menlyn, Pretoria, will be Sun International’s flagship property, comprising a state of the art casino, luxury hotel, conference facilities, restaurants and upscale retail outlets. Boasting an expansive 8,500-seat Arena, to open later in the year, Time Square hails the start of a new era in entertainment. The only venue of its kind in Pretoria, the arena will play host to international and local concerts, exhibitions and lifestyle events.
“Time Square is a destination for a suite of cosmopolitan experiences and food is a part of this. We have partnered with some of the most innovative names in food to deliver tremendously exciting concepts, some of which have not yet been seen in this country. From fine dining and sophisticated to fun and somewhat whacky, we present an eclectic mix to explore,” says Brett Hoppé, general manager, Time Square.
Amongst the cast of culinary personalities adding vigor to the showcase are Guy Fieri of Guy's Big Bite and Diners, Drive-Ins and Dives fame; the charismatic South African chef, radio personality and owner of the multiple award-winning Ristorante Ritrovo in Pretoria, Fortunato Mazzone; the lead singer of South African house band Mi Casa and well known culinary artiste, Joao da Fonseca (aka J’Something).
Sun International brings its signature gastro-pub concept, The Brew Monkey, to Time Square. The Brew Monkey, which first opened at Sun City’s Valley of Waves has a rustic microbrewery feel and is renowned for its selection of hunger-busting bar tins, gourmet burgers and snack boards. East meets West in another concept eatery, Kungfu Cowboy, created by Sun International’s food and beverage team for Time Square.
The all-glass sphere of the upmarket Globe Bar is visible from the outside of the Time Square complex. There, discerning guests can savor premium spirits in a sophisticated setting, with panoramic views of the Menlyn bustle by day and the lights by night.
Eatas, which is situated on the complex’s first floor is a cutting edge tapas restaurant. Various cooking techniques will be used in a dynamic and multi-dimensional approach to Spanish, Greek, Indian, Chinese, and Mediterranean tapas dishes.
“Tapping into the social side of dining, the cuisine is focused on sharing platters. The casino itself boasts 14 well-positioned walk up bars serving a selection of drinks and cocktails, while the Sun Lounge and Prive provide a more exclusive food and beverage service. We have had great fun putting together this tapestry of food and beverage experiences. We can’t wait to reveal more about what is in store in the coming weeks,” concludes Craig Tibbit, Sun International’s group food and beverage executive.
