Restaurant Mosaic at The Orient

Friday, December 9th, 2016

Reviewed by Dr Koot du Plessis

On Thursday afternoon, 08 December 2016, we enjoyed the delectable Decade of Decadence Grande Dégustation Menu at Restaurant Mosaic at the Orient. We were welcomed at the door of The Orient Boutique Hotel by Sommelier Germain Lehodey, who introduced us to a fine selection of welcoming drinks accompanied by refreshing canapes. Sommelier Germain detailed us in an informative manner on the wine selection to ensure that we could make an informed decision on which wine we would love to enjoy as welcoming drink. Thank you, Germain! At the tastefully set dining table, Germain left us in the capable hands of Moses, assistant to Germain, who detailed us on every wine, which was skilfully paired with the specific dish. Thank you, Moses! All the staff who served us, were jovial. They explained every dish as they served it in a graceful manner. They also made sure that the table was kept spotlessly clean at all times. Thank you, to all of you! Maître d'hôtel Mari kept a watchful eye on our table, and made sure that every dish was served on time, and that the selected wines were served with the specific dish. We noted the handcrafted tableware, and Mari informed us about the South African artists who were commissioned by Chef Chantel Dartnall to create tableware, which should go together with the specific dishes. We were once again impressed with Mari’s knowledge about the specially selected cheeses. The “de Pekelaar Boerenkaas” produced on the farm, Langbaken in Williston, Karoo was one of our favourite cheeses. Thank you Mari! The award-winning Chef Chantel Dartnall – voted twice the S.Pellegrino South Africa’s Chef of the Year – took us on a memorable culinary art journey, inspired by her unsurpassed expertise in uniting the freshness of organic nature and refined culinary art. Chef Chantel created a fantasy world for us, by her meticulous approach of combining the finest organic and free-range foodstuffs, prepared in perfect equilibrium with her kindling spirit, fuelled by her passion for sophisticated culinary art that is obviously the work of a chef par excellence. Any “foodie”, who enjoyed an artful fine dining experienced - in the presence of Chef Chantel - would agree that it is unfair to “rate” Chef Chantel by means of a meek mathematics “point scale system”; however, the purest way of implementing an award-system, is to reach for the cosmos and select the liveliest star, to honour Chef Chantel with such a deep-rooted star. Chef Chantel, we thank you for an unforgettable botanical cuisine experience that took us on a trip down memory lane!