Tatso chefs

A new Dining experience at Sibaya

posted in: KwaZulu-Natal | 4

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.

Tasto buffet

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.


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.

 “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, pastas, 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.

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.

“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.

Tatso chefs

Caption: 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.

For more information visit www.suninternational.com or follow Sibaya on Facebook  or on Twitter .

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4 Responses

  1. Seelan Naidoo

    I brought 12 staff members on Friday 30th November 2018 for a Christmas dinner. I was totally disappointed and embarrassed with the service offering and promise that was made by the newly opened Tatso at Sibaya. I paid R185 per member for the buffet and a further R75 for 11 staff that wanted the seafood as well. When enquired on how the seafood option works, I was told that a portion of prawns (5 or 6) will be served in a bowl with calamari and lamb chops. To my dismay, there was no calamari available and absolutely no lamb chops either.

    To add to the disappointment, there was no order in the execution of the promised prawns. We were not given a separate card or sticker to show that we have paid additional for the prawns so the chef can identify us. It was totally embarrassing for me to go each time and clear up confusions as there were no proper count of having delivered the required 11 that was paid as an additional. The prawns were short/finished after my 6th staff took his so my other 5 staff had to wait a long time to get theirs which by that time the appetite was lost and the anger was setting in.

    Surely, there should be some proper co-ordination when it comes to those paying the additional for the sea food. The staff had worked hard the whole year only to want to spoil them on a good outing and some social time but seemed we were more frustrated than having to have a good time out.

    Really disappointed

    Seelan Naidoo (Manager – Bidvest)
    King Shaka Airport
    Cell : 084 252 3366

    • Carmen

      Hello Seelan, Thank you for reading my blog and for sharing your experience. I have sent your comment forward in the hope that you are contacted about this.

  2. Wandile

    I must say say I was very disappointed. We used to come to A2A all the time and we always enjoyed your buffet. The food is now limited and horrible.
    When I decided to take my family there I was craving your malva pudding since I’m pregnant. To my surprise the malva was horrible not mention ice cold. We left there within 30 mnts. As for my husband he didn’t even eat. We were very disappointed.
    I will never go back there or even recommend this place.
    You need to do something asap.
    No wonder there was no queu to get in. The place is bad in many ways.

    • Carmen

      Thank you for reading my blog and for telling me about your experience. Please know that this has been forwarded to the relevant people who will be in contact with you via email.

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