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Running a seafood kitchen in Gauteng involves logistics most diners never think about. Fresh fish doesn't arrive from the coast and stay fresh—it requires sourcing relationships, cold-chain discipline, and suppliers reliable enough to deliver when load shedding has scrambled everyone else's schedules. Tiger's Milk handles this by treating provenance seriously: knowing where each catch comes from, understanding the difference between flash-frozen and properly aged seafood, and managing inventory so nothing sits around waiting for the next rolling blackout to ruin it. The technical side—brining, filleting, timing the cook—shows in every plate. This is restaurant work that hinges on detail most people never see.
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In Sandton, prioritise restaurants quiet enough for a business conversation — noisy open kitchens are a common complaint from the corporate crowd that fills lunch slots. Properties near Nelson Mandela Square price accordingly for their foot traffic; the Rivonia and Grayston corridors often match quality at lower cost. Check whether parking is validated — Sandton City parking costs mount quickly over a long lunch.