Executive Chef Rudi Liebenberg may be one of the Cape’s heavyweight chefs, but doesn’t take himself too seriously on the menu. Yes, it’s a fine dining experience through and through, but there’s little kitchen wizardry or gimmicks here. Instead, look forward to well-constructed dishes of classical cuisine, given a local twist. Lamb loin is elegantly plated with an onion purée and a cabbage parcel filled with confit neck (one of the tastiest cuts), while the vegetarian main course certainly impressed this dedicated meat-lover.
Mushroom arancini paired with roasted mushrooms and pokora (fritter) of aubergines was a curious crossover of eastern and western flavours that, surprisingly, works. Another standout is the starter of seared duck breast: paired with prune purée, silky chicken liver parfait and salted pear sorbet, the ‘corn dog’ of confit duck leg on the side adds a playful touch. A serious restaurant that doesn’t take itself too seriously, it's little surprise Planet remains a stalwart of the city’s fine dining scene.
A superb wine list arranged by style rather than geography or cultivar. Garagiste, organic and vegan-friendly wines are also offered, and their by-the-glass offering is impressive. Prices are steep across the board.
Top-notch service with all the formality and decorum the space demands, yet with a dose of friendly Cape charm. Excellent wine service to boot.
The elegant star-spangled space of towering white pillars lends dinner here a sense of occasion, so feel free to dress up a little. The tinkling pianist can tinkle rather loudly, so try and ask for a table away from the ivories.
For a real splurge, book the Chef’s Table in the heart of the kitchen, and indulge in a five-course degustation. Winter special menus also offer excellent value.
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