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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Big Bottle Festival walk about 30th August 2014

It is that time of the year again, The Big Bottle Show!

This year at the Taj hotel, The Big Bottle walk-about and tasting is on Saturday 30th August. Various wines from selected wine farms.
All the wines will be poured from big bottles during the Walk-About. This is great fun as guest walk from one room to the next to experience big wines and big personalities. Some of the chefs include: Rudi Liebenberg from the Mount Nelson, Gregory Czarnecki from Waterkloof Restaurant, Brad Ball from Steenberg’s Bistro 1682, Shyam Longani from the Taj and Christian Harbeck from Raith Gourmet.

Tickets for the Big Bottle Festival are available through Webtickets ( with the Walk-Around Day Pass priced at R450 (this includes food and wine), the Gourmand Dinner Evening priced at R2600 per person.



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Avondale Wine and Dine, 29th August 2014

Beef chuck, bbq short rib, butternut and sweet potato pavé, celeriac

WINE & DINE DINNER | 29th August 2014

Canapés on arrival:
beef cheek empanada│beef tartare│cured beef roll with feta and pickled vegetables
Avondale Camissa 2013

Red wine cured kabeljou
grape salad, sour cream
Avondale Anima 2012

Pepper-cured duck breast
confit of leg, char-grilled orange, roasted pear
Avondale Brut Armilla Blanc de Blanc 2009

Lamb tail cannelloni
deep fried poached egg, spinach purée, rocket
Avondale Samsara Syrah 2007

Beef chuck, bbq short rib
butternut and sweet potato pavé, celeriac
Avondale La Luna 2007

Cheese crispy fried mozzarella
smoked tomato, cider glazed onions, whipped brie
Avondale Cyclus 2011

Coffee time …
mascarpone mousse with dulcey cake, mocca ice cream and coffee chantilly
Avondale Muscat Blanc

Freshly brewed coffee and infused tea

starts at 19h00 │ R485 per person

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Hamilton Russel Wine & Dine, 1 August 2014

On this months menu we have a few surprises with regards to the pairings. We have also included the most delicate little fish that is farmed in Mauritius, a European sea bass. This has been paired up with two of my favourite ingredients, Jerusalem artichoke and African wild garlic made into the most beautiful velvety smooth puree.


canapés on arrival
Southern Right Sauvignon Blanc 2014

smoked trout
hot smoked pressed with pickled fennel, cold smoked parcel with a citrus and fennel salad
Ashbourne Chardonnay-Sauvignon Blanc 2014

sea bass
jerusalem artichoke and wild garlic purée, kohlrabi salsa, sorrel oil
Hamilton Russell Chardonnay 2013

venison lasagne
slow braised neck with roasted cauliflower, parmesan crème
Ashbourne 2008

roast pork fillet
smoked pulled pork cheek, braised red cabbage, sautéed mushrooms and a sherry jus
Hamilton Russell Pinot Noir 2013

nut and seed crusted brie
grapes, walnut biscuit, thyme honey
Ashbourne ‘Sandstone’ 2009

pear and hazelnut cake
dark chocolate ice cream, gianduja cremeux

Tea and coffee
starts at 19h00 | R485 per person
includes 7-course dinner and a glass of all paired

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Cheese Fondue in August


August 2014: Winter may have dug in its heels, but why don’t you say “cheese” to that, don your heels, and make your way into the inviting arms of The Nellie.  Head down the new Nkanyezi gallery corridor (with the stunningly vibrant works of James Musoke-Lule) and enter into a warm and comforting planetary experience – Chef Rudi’s Cheese Fondue for two.

Available throughout August and September, Rudi’s unique recipe is made with local gruyère, Emmentaler and mature cheddar with a hint of garlic.  Your dipping condiments are homemade breads, croûtons, and grissini, as well as radishes, apple, celery, gherkins and other home made pickles – so you could Banting and Atkins to your heart’s content. (But be aware: lose your dip in the fondue, and you will have to pay for the next round of drinks.)

This is the mother of all comfort foods, good old fashioned fun and highly recommended to enjoy in small groups in Planet Restaurant. Rudi’s Cheese Fondue is well priced at R260 for two people.

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