Classic flavours and high-quality ingredients in an old-world setting have been a long-running standard at the grand pink lady. Chef Rudi Liebenberg has curated a safe menu at the Planet Restaurant, considering every palate with a classic approach. Surprisingly South African flavours have been sparsely incorporated into the menu with a few dishes like braised springbok shank and the addition of spekboom in a salad.
Mediterranean flavours dominate the menu and a starter of roasted chicken tortellini with mushrooms and celeriac puree garnished with crispy chicken skin show respect with perfectly al dente ravioli. For those who really want to impress, the caviar with potato blinis, sour cream and toast might be a lavish option with a rather eye-watering price. Beef Wellington for two is the real showstopper here – often this a difficult balance of a crispy exterior and perfectly pink beef interior, but here it is executed with perfection. The beef is expertly carved at the table and served with accompaniments of roast potatoes, salad, beef jus and béarnaise sauce. Generous, hearty and executed with flair, this dish is reminiscent of an opulent Sunday lunch.
For dessert, the chocolate fondue for two will make you feel like a kid again, a bubbling pot of chocolate with bits of brownie coconut ice, fruit and of course marshmallow to dunk. This is a serious restaurant that knows how to have a little fun.
Expect a superb wine list arranged by cultivar, priced to match the setting. They have a plethora of options, which is a delight for a connoisseur, but a bit daunting for the average Joe. Organic and vegan-friendly wines are also available, and their by-the-glass offering is impressive.
A seamless experience with professional hands attending to your every need. Friendly yet formal service that makes you feel like royalty.
Vaulted ceilings, white pillars and a playful space themed carpet transport you to an elegant futurist dining room dotted with twinkling star light chandeliers. A pianist brings an air of warmth to the vast space, but has a tendency to echo through the restaurant. Expect a newly designed space in the near future as they with be undergoing renovations.
Book at the Chef’s Table in the heart of the kitchen, and indulge in a degustation menu with the options of a wine pairing. Winter special menus also offer excellent value with a slightly pared down menu.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.
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.
Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.