Calling on South Africans to support #SAOlympicChef

Team SA_Olympic Group_low res

Cricket fans have the Proteas. Rugby fans have the Springboks. And South African food-lovers have a team of men and women in chef’s whites who will be flying the South African flag when they compete against over 40 nations in the IKA Culinary Olympics in Erfurt, Germany, in October this year.

“The IKA Culinary Olympics is the oldest and most prestigious global culinary competition; an event that, like the sporting Olympics, takes place only once every four years. The South African National Culinary Team is honoured to participate once again. We have been hard at work for four years, fine-tuning and practicing our Olympic menu to prepare ourselves for one of the toughest challenges on the culinary calendar,” explains the manager of South African National Culinary Team, Heinz Brunner of Crown Outsourcing Consultants.

The chefs of the South African National Culinary Team are:

• Henrico Grobbelaar of Southern Sun The Cullinan
• Dion Vengatass of Belmond Mount Nelson Hotel
• Blake Anderson of 3SIXTY and Billy G, Montecasino
• Jerome Norton of Four Seasons, The Westcliff Hotel
• Kirstin Hellemann of Belmond Mount Nelson Hotel
• Minette Smith of HTA School of Culinary Art
• Arno Ralph of Lindt & Sprungli

SA Advisors to the team include Chef Garth Shnier, Executive Chef of Sandton Sun, Sandton Convention Centre and InterContinental Johannesburg Sandton and member of the World Association of Chefs Societies Culinary Guidelines Committee (advisor on competition rules, guidelines and cold kitchen).

Chef David Higgs, Chef Patron of Marble Restaurant (hot kitchen advisor); and Martin Kobald, owner of ChefMLK School of Cooking (international trends and judging).
In the spirit of the wording on the team emblem “Masakhane” – which means let’s build each other – the South African National Culinary Team is inviting the nation to follow their journey to the IKA Culinary Olympics on Facebook, Twitter and Instagram under their newly-launched hashtag #SAOlympicChef.

“A strong show of support and interest on social media by our fellow South Africans and foodies will give our team a tremendous boost towards bringing home the gold. Messages of encouragement should include the hashtag #SAOlympicChef,” adds Brunner. The South African National Culinary Team brought back a gold medal in the Hot Kitchen section in 2008 – the first gold to be won by South Africa in 16 years. In the same year, the South African National Culinary Team was awarded the official South African team status by the Department of Arts and Culture’s Bureau of Heraldry.

The 2016 Culinary Olympics will take place from 22 to 25 October in Erfurt, Germany, with about 40 countries competing. The teams will have five-and-a-half hours to prepare their three-course menus to serve 110 people.

The South African National Culinary Team’s Olympic menu features:
Starter: Cape Crayfish ‘Malay’ – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce.
Main Course: Springbok ‘Masakhane’ – pan-roasted loin of springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.
Dessert: Textured Splash of Raspberry, Rose, Coconut & White Chocolate – coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse, and raspberry jelly.

In mid-March, the South African National Culinary Team prepared their menu for a group of celebrities, media, bloggers and foodies, who continue to share news about the team and their various activities on their different social media platforms. The team’s itinerary leading up to the Olympics in October includes displaying the cold table at Food & Hospitality Africa expo at Gallagher Convention Centre on 3 May; on 20 June the team will be preparing a by-invitation-only dinner for 110; on 18 July, the Team will be preparing another by-invitation-only dinner for 110 at the Mount Nelson Hotel; and finally the team practice concentrating on the Cold Table will take place on 19 and 20 September respectively.

“We are going to the Olympics as proud ambassadors of South Africa and representatives of a great heritage of culinary excellence in this country,” says Brunner. “We will put in all the necessary hours to do our country proud – and we’re delighted at the growing support we are getting from people within the culinary industry and from the general public. It’s inspiring!”

The South African National Culinary Team will be participating in the IKA Culinary Olympics under the auspices of the South African Chefs Association. Their participation has been made possible through the generous sponsorship of headline sponsor LSC/Imperial, along with accommodation partner the City Lodge Hotel Group and partners ChefWorks, Turn ‘n Slice and N1 Restaurant Suppliers.

The official press statement can be downloaded here.

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Evening Tea


Evening Tea

Towards the end of last year we introduced an evening tea. This ensures that we have something to offer from early to late in our lounge. Catering for everyone’s needs.

As the sun sets late in summer, this is a perfect late afternoon early evening experience on the terrace and conservatory of the lounge.

With tea or champagne it is a treat, we decided to break away from the traditional sandwich offering. With a selection of Neil Jewel charcuterie, liver parfait, smoked salmon, pickles, local cheeses, mushroom empanadas, tomato tarts, roast beef ciabatta roll to start with served on a tired stand.

Bookings are limited, R295 per person from 18:00 -20:30


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Winter is coming!


Sole Colbert


Winter is coming!

Every year we do something a little different during the quieter months, starting this May we are doing an “Old days, nowadays” feature with some menu extracts from half a century ago.

This winter we celebrate dishes served in the First Class dining rooms of the Union-Castle Shipping Lines, as well as the original dining room at the Nellie. The chef at the time was Hans Kuhnel. Chef Kuhnel must have liked it at the hotel as he spent 25 years in the belly of this legendary landmark.


Seafood cocktail


Consommé croûte au pot


Filet de boeuf à la Richelieu


Sole à la Colbert


Poire belle Hélène


Crêpe Suzette

This classic winter special is available from 1st May – 30 September 2015 at R395 per person. Please contact Restaurant Reservations on 021 483-1948 or e-mail: for any further enquiries or to make a booking.

As always we also be featuring classics like beef wellington and a cheese fondue.


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World premier by acclaimed author Alexander McCall Smith,  a play opening at the Planet Restaurant on the 5th of May. 


Playing in Planet Restaurant every Tuesday evening from 5th May to 9th June 2015, a fun-filled evening of sumptuous food, delightful theatre and music from down memory lane.

A brand new play, written by the brilliant Alexander McCall Smith of No.1 Ladies’ Detective Agency fame, will open in Planet Restaurant on Tuesday 5th May and will run every Tuesday evening until 9th June 2015.

This world premier, directed by renowned director Nicholas Ellenbogen, is set around characters from all over the world finding their way home after the war, via Cape Town. All lovers of music, they gather over a drink at The Nellie to share songs and stories. This is a nostalgic feel-good play in three acts: the “fishing fleet” ladies who travelled to India; love and beauty in the Australian outback; and Tickie the clown in the Lion’s Den, provide captivating entertainment in the iconic Belmond Mount Nelson Hotel.

Relax and enjoy a delicious three-course dinner created by Chef Rudi Liebenberg, starting off with bubbles and canapés in Planet Restaurant’s Conservatory Bar.  The cost is R450 per person for the show and dinner, including the bubbles and canapés which will be served from 6.30pm – 7pm, thereafter guests will be seated in the restaurant.  To make your reservation or for any further enquiries please phone 021 483-1948 or e-mail:

MN_April2015_Actors_LR_08 - Copy


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Chefs table

october 2012 240

Chef Table Black Board Menu

Chef’s Table

The last four months have been a fantastic experience at our very small eatery at the heart and the soul of the  engine. With only four tables and a maximum of 12 guests,  it has become more than just a dinner experience. Everything from the sounds, noise, smells is unedited, it is raw. Everyday we start with a new script with no rehearsal, a blank canvass with only the raw ingredient and lots of ideas.  It is all about the food and what we as chefs enjoy eating and experiencing.

The centre stage, the ingredient, respect and transparency. We do not want to hide, we want to explore.

We say five courses but the reality is that it is slightly more. As we have so many processes that happen at any given time in the kitchen it is easy to be creative, from the salmon being cured in production, the duck confit in progress in the banqueting kitchen, the slow cooked lamb neck from the klein karoo, everything ends up being displayed and enjoyed at the chef’s table. No matter where it is destined for in the hotel, it must be good enough for the chefs table experience.

We want guest to enjoy and relax, enjoy the evening with a beer or favourite wine.

Be sure to ask one of the chefs what is available in the small deli fridge where we hide home made jam, chutney, atchar and duck rillettes.

Open every night from 18:30 except Sundays

Menu costs R595 p/p

Wine pairing R995 p/p

For reservations essential | +27-21-483 1948

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The Oasis Bistro re-opens for summer-time lunching


oasis ceviche

Ceviche at Oasis

The long-awaited lunch time re-opening of Belmond Mount Nelson Hotel’s Oasis Bistro is upon us. On 1st November the restaurant, with its spectacular location overlooking the magnificent hotel gardens, will re-open with an extensive Mediterranean-inspired buffet as well as an à la carte bistro-style menu with an impressive selection of grilled meats and roasted line fish. Guests can also look forward to daily specials harvested from local markets. And on Sundays, the much loved Alvin Dyers Cape Jazz Duo will be there, playing easy-listening South African jazz classics.

The Bistro’s relaxed atmosphere, inviting terrace and well-thought out wine and cocktail list, lends itself perfectly to a warm and welcoming sunny bite.

Oasis Bistro is open daily from 12h30 for lunch. For bookings please do call 021 483-1948 or e-mail:

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Dalla Cia Wine and Dine 28 November, 2014

sweetbreads and scallops

Pictured is the second course with the pan seared scallops with sweetbreads and prosciutto by far my favourite dish.

canapés on arrival
Dalla Cia Sauvignon Blanc 2014

goats cheese agnolotti
olive petals,basil gel,garlic crumbs
Dalla Cia Sauvignon Blanc 2014

pan seared scallops
crispy fried sweetbreads, lentil salad, celeriac and cauliflower purée
Dalla Cia Chardonnay 2014

salmon “mi cuit”
summer green vegetable with lemon, slow cooked egg yolk
Dalla Cia Pinot Noir 2013

beef lamb shank
grilled lamb fillet,tomato, globe artichokes, pickled onions
Dalla Cia Classico 2013

pan fried rib eye
barbecue beef neck, cannellini beans, rosemary and thyme jus
Dalla Cia Giorgio 2011

traditional tiramisu
with grappa soaked sponge

freshly brewed coffee
Dalla Cia Cabernet Sauvignon|Merlot Premium selectionGrappa

starts at 19h00 | R485 per person
reservations essential | +27-21-4831000 I

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Restaurant week

Beef Rib eye with cauliflower

It is Restaurant Week from 23 October – 2 November 2014
With over 125 restaurants participating country wide, this is an opportunity to explore restaurants some new some old that you have not tried before. Last year the planet restaurant took honours, being named best restaurant during this period.
Prices differ from restaurant to restaurant
A standard Restaurant Week menu is R95 for lunch and R175 for dinner.
Planet has 3 stars, which makes it R325 for dinner. All bookings for Restaurant Week are made on

Menu 2014

Hot smoked trout roulade with a almond gazpacho and nasturtium
Grilled beef rib eye with pulled braised beef cheek, sweet potato pavé and roasted cauliflower
Lemon verrine with compressed pineapple and a berry sorbet

Three course menu, at R325 (three stars)
It is not just the three course menu….. it is the little extra’s we provide, from the canapés and the breads to the little mignardises after your meal with a touch special treatment!

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Simonsig Wine and Dine, 31 October 2014

For our second last installment in our wine and dine series we feature Simonsig. If all works out we will have a suckling pig to go with the Redhill pinotage and cherries would just have come into season.

canapés on arrival:

crisp fried salmon, tuna and monkfish wrapped with seaweed served with an asian slaw
Simonsig Chenin Blanc 2014

nettle soup with quail breast and crisp fried leg
Simonsig Sauvignon Blanc 2014

pork porcetta
served with a herbed polenta and fennel
Simonsig Redhill Pinotage 2011

pan fried venison
kohlrabi and sweet potato pave, prune purée
Simonsig Tiara 2010

blue cheese soufflé
Merindol Syrah 2011

cherry clafouti
poppy seed tuile
Simonsig Brut Rose 2013

freshly brewed coffee and infused Tea

starts at 19h00 | R485 per person


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Steenberg Wine and Dine, 26 September 2014


Crispy fried monk cheeks and monkfish liver torchon

canapés on arrival
Steenberg 1682 Brut 2013

hot smoked franschhoek trout
watercress and leek velouté with chives and herb salad
Steenberg Sauvignon Blanc 2013

monk fish torchon
crisp fried monk fish cheek, radish salad, ginger aïoli
Steenberg Black Swan Sauvignon Blanc 2012

slow cooked pork fillet in a sage butter
mushroom and nettle rotolo, garlic espuma
Steenberg Nebbiolo 2012

beef rib eye and oxtail crépinette with bacon and spinach
served with pomme purée and crushed broad beans
Steenberg Catharina 2011

smoked boerenkaas fondue
Steenberg Shiraz 2012

coconut ice cream macaroon sandwich
with roasted guava salad
Steenberg Sparkling Sauvignon Blanc 2013

freshly brewed coffee and infused Tea

starts at 19h00 | R485 per person
includes  a glass of paired wine per course
reservations essential | +27-21-4831000 |

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