Events

Kom ons Braai! (lets BBQ)

SATURDAY BBQ

SMOKE & FIRE

Kom ons Braai! (lets BBQ)

Last season we featured a BBQ menu on Saturdays at the Oasis. As we liked it so much we have continued this season with this very “lekker” idea. Cooking from the fire with the required braai staples like, vetkoek, braai broodtjies, snoek, potjie with mussels or oxtail, biltong, boerewors, ribs, peri-peri chicken, rib eye and corn on the cob. We have not skipped on the cold selection which is a meal of its own that requires a person to slow down, relax and enjoy a very long extended lunch sipping on an ice cold craft beer.

As long as the weather plays along there will be smoke and fire every Saturday until the end of April.

Price is set at R395

For further information or to make a booking please phone (021) 483-1000 and ask for restaurant reservations or e-mail:  restaurantreservations.mnh@belmond.com

 

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Restaurant Week 2017

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Beef Carpaccio with beef tendons and oxtail

Starting tomorrow, fifth year Anniversary! October 19th – November 5th 2017.
This years menu
Starters, Beef carpaccio with twist, we have added some extra beefy bits with crispy fried beef tendons and pulled oxtail fried in a pokora batter served with a spiced chick pea puree.
For the main course we are serving a poached sea bass with coal cooked potatoes and a mussel velouté, with seaweed and grilled tender stem broccoli.
and to finish we have combined a couple of interesting flavours with popcorn, miso, Tonka beans and sencha tea.
R400 per person, for more information go online at http://www.restaurantweek.co.za

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Memories of Chefs Who Share

My three favourite Sommeliers

My three favourite Sommeliers

 

With each Facebook connection, a notifications pops up, an anniversary, a reminder of events one year ago, it was to be the last. At the time we did not know, but a year later a sad reality.

2016 was the first year I would not and could not cook, with an Achilles injury caused by one to many silly jumps to the left. This gave me an unique opportunity to observe the whole commotion as an outsider, which in itself is a very hard thing to observe as a chef with limited movement, for me it was like watching the heart beat during open heart surgery being performed by a team of masters.

When you work as a chef on a project as big as chefs who share, you want to give everything, you want to leave that final personality that final piece of yourself on the plate. This is not a small function, on this night each set of chefs might be cooking for 36 people, with seven different menu’s born from the creativity from fourteen very gifted chefs, it is intimidating as boundaries are stretched and rules broken…. One step beyond…as I watched the chaos as I was perched on my bar stool I was slightly over come with a sense of jealousy but also one of pride. Chefs come together in place unfamiliar and share their time, share art and leave visions of emotions on a plate for something bigger than themselves. It is unconditional.

The art of giving was born from a conversation in 2013 while at a diner prize giving with a room full of chefs and press, I was fortunate enough to be seated next to my old friend Bertus and on the other side was Barbara Lennard. As we were catching up and sharing stories about giving and sharing, the discussion on the night went around the possibility of doing an event that was big, the rest is history. The seed was planted and we needed water, lots of it.

Over a four year period we saw how the event got bigger, the first three years in Cape Town and last year Johannesburg. Always in the heart of the city, making City Hall look glamorous as it should.

Every year new chefs joined, for some it was a reunion, for some a new experience and in some way a little intimidating. We are extremely blessed in South Africa, having such talented people, talented chefs, wine makers and sommeliers.

The process with creativity is vicious, with each chef removed from their kitchens and placed in an environment of basic functionality changes chef changes the animal. Each chef is given the opportunity of the basic operating equipment to make the event work. If you know this animal the boundaries and limitations will be broken. They want to give more than just a plate a food, it is a show an experience. So bugger the basic, they will cart everything including the kitchen sink across country to show what true hospitality is all about.

As the afternoon progressed plates, bowls and glasses of different sizes get unpacked. This is a show after all. With this Paco jets, thermos mixes, smoking guns and sous vide baths all in the name of sharing.  Silly bunch if you think about it, I thought so. But not really, if you consider that when ones writes seven menus the personality of 28 dishes must be given life for all to see and enjoy, part of this creative process goes far beyond just giving parameters of what plate that must be used. The thought process of a chef does not live in a box. Food is experienced because we love the taste, smell, sound and most of all the thought process behind the creativity bringing all the elements together that makes sharing food memories.

As the night started and guests started filling the magnificent hall, we were informed that proceedings were running late!  It was a mean itinerary. We had to catch 20 minutes of lateness. This night is jam packed and co-ordination of chefs, sommeliers and artists is essential to a good nights entertainment.

As I hobbled from kitchen to kitchen and station to station, one cannot avoid to notice the skill and time each chef gave and display on their plates, nothing is half baked. Each starter is so different with personality shining on every plate. As we wait for our call, random guests and fans come into the kitchen for quick photo and chat with their favourite chefs. The level of anxiety is high  as each set of eyes stare back at me, waiting……

The aboyer(that would be me) barks for a pickup of starters …..15minutes, seven brigades shift in to gear and the noise levels increase, finishing touches engaged and the focus immediate. You never notice this when you are cooking next to Bertus, Gregory, Chantel, Margot, Chris or George, as we all busy at that moment. And when the last starter leaves we would continue bantering again, just as we did before and just as we would in our own kitchens.

The waiters start lining up dressed in purple aprons while each sommelier starts pouring one of 28 wines for the evening. It is just people everywhere as food leave the kitchen, guided by a chef, table by table as descriptions are given at each table of each dish. It is chaotic, but also organised at the same moment.

When all of this happens you realise the moment and the sense of the occasion. As all of us joined in a common goal in giving at that exact moment we chose to be there to be part of a great event.

As the night draws to a close the true magnitude of what each chef has contributed is realised, as they clean and pack away. Some enjoy a glass of wine and we say our farewells till next time.

It is hard to understand why we keep on coming back, because it is hard, it is not glamourous cleaning up after twelve at night, and tomorrow we are back at our respective jobs and life caries a on. As chefs in South Africa we are very privileged working with beautiful food. Everyday we get to experience smells and tastes and sharing our experiences with others is in small part what keeps us going.

It hard to choose a favourite dish or a favourite chef. But standing outside the circle gives a different perspective to all the madness.

Thank you to all the chefs who contributed and gave up their time, thank you to all the sommeliers for sharing their knowledge, all the wine makers giving, sharing wines  and the artist who donated beautiful pieces. Thank you to the sponsors who gave generously to make it possible. Lastly thank you to the guests for supporting the art in giving and sharing. It will be missed.

 

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…and the Best Main Course this years DISTELL INTER HOTEL CHALLENGE!

Marcus being presented with best main course prize

Marcus being presented with best main course prize

In its 5th year the awards evening was held at the Southern Sun Cape Sun.
With a room filled with hoteliers, chefs and sommeliers from the Hotel industry.
We are proud to announce to – Best Main Course: Marcas Hendry from “Belmond Mount Nelson”

Marcas Hendry is of Scottish and Irish decent. He is only just starting his career in the culinary industry at the Belmond Mount Nelson Hotel. He grew up traveling South East Asia with his mother and it was there that he fell in love with food and the emotions it evokes and inspires. He says “Every time I cook, I seek to recreate the sensory enlightenment once experienced as a child with no love for anything other than pasta and Heinz tomato sauce. I hope one day to be able to open the minds of others to the awe-inspiring nature of good food in my own way.”

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He did it again! At the DISTELL INTER HOTEL CHALLENGE!

Rudi with Togara (The Master) presented again with kitchen aid mixers

Rudi with Togara (The Master) presented again with kitchen aid mixers

Togara Mabharani knows no end. This is the fourth time Belmond Mount Nelson Hotel has won the “Best Bread” category .
Togara has magic hands. Congratulations once again.
This year he impressed with a both traditional selection but also a display of sour dough gluten free breads.
Simply unbelievable.

Thank you once again to the kind sponsors – Kitchen Aid for recognising our baker and our beautiful bread.

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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_HR_01

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.

Featuring

Seafood cocktail

Or

Consommé croûte au pot

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Filet de boeuf à la Richelieu

Or

Sole à la Colbert

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Poire belle Hélène

Or

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: restaurantreservations.mnh@belmond.com 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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THE SUMMER OF 1946

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

THE SUMMER OF 1946

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: restaurantreservations.mnh@belmond.com

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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

restaurantreservations.mnh@belmond.com

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