Venues

Restaurant Mosaic at The Orient

Restaurant Mosaic at The Orient
Write a Review
  • Location 012 371 2902
  • Phone Number The Orient Private Hotel , Francolin Conservation Area, Crocodile River Valley, Elandsfontein, Pretoria
  • email reservations@restaurantmosaic.com
  • Website URL www.restaurantmosaic.com
  • Opening Hours

    Lunch: Wednesday to Sunday 12.30pm to 4.30pm

    Dinner: Wednesday, Friday and Saturday (group bookings taken Thursday) 7pm to 10pm

Cost
Avg main meal R175; Market Degustation Menu: R700 (R350/R400 for wine pairing); Grande Degustation Menu: R1100 (R450/R550 for wine pairing); Pescetarian Degustation Menu: R625/R735/R1185 (R275/R375 for wine pairing); Vegetarian Degustation Menu R1100 (R450/R550 for wine pairing); Vegetarian Degustation Menu R735 (R450/R550 for wine pairing)
Ambience
Classic elegance
Food
Fine-dining food, French, Health food, Mediterranean, Modern, Vegan food, Vegetarian
Payment
Amex, Mastercard, Visa
500

Critic's review

Hennie Fisher

Food
Restaurant Mosaic offers three menus of varying complexity, categorised as Petite, Discovery and Grande. The menu changes to reflect the different seasons, but also to allow the kitchen to invent new ideas and perfect their execution in the intervals.

To make you feel welcome, an amuse-bouche upon arrival might be the tiniest choux puff filled with truffle cream, or a Lilliputian rice roll. Once the meal starts, expect to be blown away by the tastes, textures and sheer drama of the meal, with many dishes served or finished tableside, and in custom-designed and -manufactured crockery.

The salmon ceviche topped with caviar and gold leaf features lemon oil and buttermilk poured around it at the table. A handmade purple glass plate resembling a shell holds a lusciously plump oyster on a bed of seaweed, covered in Champagne foam, caviar, a hand-crafted ‘pearl’ and a tiny bit of crisp seaweed, and underneath the oyster, a sweet little jelly.

The aptly named Millionaire’s Nest Egg epitomises what this restaurant is about: perched on the most amazing glass bowl are three quail eggs, filled with black-truffle paste and topped with truffle espuma and some more fresh truffle shaved over the top.

The menu offers many other superb delights, such as The Alchemist’s Infusion (another theatrical device containing a number of aromatics infused in a clear broth right at the table). Dessert brings a lemon verbena plate with a delightful little opera cake or a decadent chocolate cherry dessert.

Because they understand that guests might not be able to really eat another thing after such an Olympian repast, the petits fours are packed up in little boxes to take home.

Drinks
Sommelier Germain Lehodey and commis sommelier Moses Magwaza run their cellar like the captains of a large ship – no detail is overlooked. Guests can choose various options: a Connoisseur wine pairing featuring predominantly local wines, or an Enthusiast wine pairing featuring mostly international wines. They also offer a non-alcoholic drinks pairing, where you can expect such delights as a rose-and-pomegranate cooler, a pear toddy and a cherry tonka shooter. The wine list comprises two massive tomes that might flummox all but the most knowledgeable of wine lovers, but the sommeliers are always on hand to ease the process.

Service
A few staff members have been around for years, and some new faces offer a breath of fresh air. Everyone at Mosaic is generally extraordinarily friendly and accommodating. They have dedicated people managing the bread and cheese trolleys, relaying the various options – like rosemary-and-vanilla butter, saffron-and-calendula butter, along with green olive rye, caramelised onion and thyme loaf, or cranberry pear cheese bread – with enthusiasm and a sense of fun.

Ambience
Intimate and welcoming. Apart from the main dining room, there are a few smaller private dining rooms, all sumptuously decorated. Don’t be surprised if you should encounter a Pierneef or some other notable South African artwork dotted throughout. The restaurant and impressive wine cellar (more than 4000 labels; over 55 000 bottles) are on different levels, and lunching at Restaurant Mosaic on a Sunday must be one of Gauteng’s biggest treats, with beautiful views over the conservancy. They are also famous for their movie nights, when long-forgotten art movies are screened in a private movie theatre along with a gourmet meal. This is not just a restaurant, it’s a dream setting meant to whisk you away from the humdrum of every day to better places and times.

And…
Their frequent wine tasting evenings often combine a package deal comprising accommodation and dinner at very competitive rates. What can be better than not having to worry about driving home after a night of the best food and wine in sumptuous surroundings?

(September 2015)

  • Ambience
  • Service
  • Food
  • Eat Out

    Food
    Chantel Dartnall, our 2014 San Pellegrino Chef of the Year, reigns supreme at this flamboyant restaurant. Inspired by her travels and showcasing a strong botanical theme, the menu reads like a playful, floral ode to the senses. The first course, ‘sunflower spring’, resembles a Van Gogh painting and the humble carrot is elevated to new heights in four forms – raw, cooked, purée and jellied – with fragrant orange-blossom cream. ‘Funghi on the forest floor’ charms with a tableau of wild mushrooms, Iberico ham and a snail, still in its shell. Crayfish with citrus beurre blanc and morel mushrooms is an absolute sensation, and ‘birds of a feather’, an ingenious dish of quail and guinea fowl, is cooked to perfection and served with a pheasant tortellini. ‘Driftwood on Brook’s Bank’ is so expertly plated it looks as if it had grown that way – a toffee-covered hazelnut sprouting from a scoop of chocolate, with a twig made of pear skin branching out of crème anglaise. Superb in every way.

    Wine
    The restaurant boasts an unparalleled wine cellar. The selection is astounding, with more than 43 000 bottles representing over 3 600 local and foreign estates. Sommelier Germain Lehodey is on hand with thoughtful wine pairing suggestions.

    Service
    Excellent service. Staff are attentive and knowledgeable. Chantel comes out to explain the dishes personally, and the waiters present courses with pride and confidence.

    Ambience
    Unashamedly over the top, the Orient Hotel blends Middle Eastern and Belle Epoque opulence. It’s art nouveau with a fun, offbeat twist. Dining here feels like playing at a real-life game of Cluedo. It was Colonel Mustard. In the dining room. With a spoon.

    Comments by the 2014 Eat Out Mercedes-Benz Restaurant Awards judges

    “Amazing attention to detail, radical technique on display, and surely some of the most beautiful plating in South Africa.” – Andy Fenner

    (August 2014)

  • Chantel Dartnall’s distinctive style is playful without being frivolous. Dishes like beetroot and basil parfait convey the essence of the forest; a sweetbread cornet with avo and wild mushroom roulade evokes the soil. Plating incorporates unusual edible flowers and petit herbs for those inimitable flourishes that distinguish the food here. Sommelier Germain Lehody is at the helm of the unparalleled wine list and cellar. All staff offer warm smiles and heartfelt hospitality. (EO mag 2014)
  • Food
    Chantel Dartnall’s food style is distinctive, managing to be playful without being frivolous. Menus are often linked to the seasons or the earth, such as a beetroot and basil parfait, to convey the essence of the forest; or a sweetbread cornet with avocado and wild mushroom roulade to evoke the soil. Mosaic's winter grand degustation menu (R795 excluding wine), entitled ‘Fire’, includes such delights as terrine of baby beetroots with horseradish sorbet, and sea scallops with hazelnut and vanilla from Madagascar. The 2013 spring menu features fresh truffles and hand-selected spices from France and Europe. Plating is individualistic with lots of unusual edible flowers and petit herbs for those inimitable little flourishes that distinguish the food at Mosaic. As at most top-end establishments, sourcing the best ingredients is as much part of the drill as preparing it, so expect to enjoy the likes of matured beef rib eye with creamed morels or Kobe beef rump.

    Wine
    Not only did Restaurant Mosaic manage the coup of employing one of SA’s best sommeliers, Germain Lehody, but the team undertook a wine sourcing expedition to Europe recently. This dedication and commitment of the team is reflected not only in the unparalleled wine list and cellar, but in the overall knowledge and service of wine.

    Service
    The importance of a friendly welcome has clearly been entrenched in all staff. Not only the restaurant staff welcome visitors with warm smiles and heartfelt hospitality, but the gate keeper, security staff and doorman will go out of their way to make your visit a really exceptional experience. Most of the service staff have been around for a while, ensuring that service is always slick and polished. Some of the custom designed utensils are so cute and dainty that they become somewhat complicated to negotiate.

    Ambience
    People either love or loathe the interior of Restaurant Mosaic, which is firmly rooted in the Belle Époque. Whatever your feelings, it is wonderful to arrive at a place with a sense of anticipation and occasion and to be enveloped in a truly caring environment where none of the finer details are overlooked. While the main restaurant does not allow a glimpse of the exceptional views, ask to be seated on the verandah and revel in the African bush, should the weather allow.

    And...
    Chantel Dartnall works hard to ensure that Restaurant Mosaic remains in the upper echelons of South Africa’s restaurants. This establishment’s dedicated kitchen team and friendly, competent staff produce and serve an unsurpassed seasonal menu that will prompt one to come back more than four times a year.(September 2013)
  • Food
    Apart from the crockery that always manages to delight, the food is innovative and fun. A smooth cauliflower purée with salmon roe and squid ink tuile grabs the palate’s attention, followed by fish and chips on coco beach (a playful yet completely yummy rendition of something less formal). Even a stalwart such as butternut soup comes to the table so elegantly smooth that you cannot but acknowledge the masterly attention to detail and skill that went into its preparation. White chocolate and pistachio cake with pistachio ice cream is a treat for the eyes, the nose and the palate.

    Wine
    Wines are specially selected to pair with each course; think Stony Brook The Lyle MCC to Lamberti pinot grigio Santepietre. The wine list is voluminous; if you get stumped, take a tour of the serious, environmentally controlled cellar to choose your own.

    Service
    Young, friendly and well-trained staff attend to all your needs. From warm scented cloths at the beginning of the meal with which to freshen up to knowledgeable info provided with each wine and food course, it’s all there.

    Ambience
    World-class opulence: everything exudes attention to detail, from the napery, glassware, crockery and cutlery, ambient conditions to, of course, the food. And… Beg a kitchen visit: it’s beautiful, well organised and filled with happy creative people who seems to be having fun – perhaps they’ll invite you to watch them from the built-in kitchen cubicle.

    And...
    Beg a kitchen visit: it’s beautiful, well organised and filled with happy creative people who seems to be having fun – perhaps they’ll invite you to watch them from the built-in kitchen cubicle. (HF, September 2010)

User reviews

  • Restaurant Mosaic is not for the faint-hearted. Not only is it an experience that you will need to carefully budget and save up for (that bill is frightening!), but Chantal Dartnall's creations definitely colour outside of the lines. If you like fancy food with a difference, then you really should make a booking. One of the most charming things about Restaurant Mosaic is the chef herself. Dartnall makes a point to visit each table and describe her menu to the patrons. I think this is a nice touch - after all, they are her creations so she's bound to sell it better than anyone else can. The surroundings are also magical. We have visited once before for dinner, and once for lunch. I recommend going for lunch, as then you are able to see the beautiful reserve where The Orient is situated. The service is impeccable: from the hostess to the sommelier to the waitrons, every one goes out of their way to make it an unforgettable experience.
    • Ambience
    • Service
    • Food
  • Dear Chantel, Mari, Germain, Moses and team, It is always a pleasure to visit Restaurant Mosaic - from the friendly greeting, the conscientious service and knowledgeable staff, it is a relaxing and tranquil experience. I have to commend you on the service during dinner, it is on point, starting with a delectable welcome drink and the famous bread trolley and flavored butters, that I have developed a craving for. Chef Chantel greets every guest in person with an energetic and passionate explanation of her menu for the evening. So refreshing to have these little personal touches when visiting an establishment of this caliber. Each dish is artistry on a plate and skillfully paired with a carefully chosen wine - I have been to a few of these tasting sessions and can appreciate the time and effort made by the chef and sommelier to ensure that each dish is superbly complemented by the perfect wine. The very suave sommelier, Germain and his protege, Moses is on hand to pour each glass with an informative (and sometimes very entertaining) description of each specific wine. The ambiance created by the soft lighting, soothing music and opulent decor sets the tone for a relaxed evening of gastronomic pleasure. As always the evening ends with a small, but delicious treat from the kitchen to take home and a freshly brewed cup of cappuccino. I am already looking forward to my next visit! Annerie
    • Ambience
    • Service
    • Food
  • It is not everyday that a city girl gets the chance to celebrate her 40th birthday at the little piece of heaven called Restaurant Mosaic at The Orient. Even from the planning stages it was a pleasure to interact with them. Thank you Mari for all the extra’s you added, nothing was too much of an effort for you. Your patience with me was appreciated! There is so much attention to detail – from the friendly professional staff at the gate and the bright smile of the Valet, to the welcome drink presented to us in the Hotel’s foyer. Beautiful pieces of art and antique furniture from all over the world decorate the Hotel and Restaurant, it was enchanting to take in everything as we made our way towards the Restaurant on the first floor. Sommelier Germain with his diverse knowledge of wine and quirky antics had everyone laughing before long. The bread trolley with home made bread and butters made us lick our fingers with delight! Before dinner began Chef Chantel made a personal appearance and explained the entire Grande Degustation menu to us – with words like “Millionaire’s Nest Egg” and “Mousse de Mer” I could not wait to begin my gastronomical experience. We were not disappointed! Each plate was presented like a work of art and with every mouthful the evening got better. Chantel, for me you define the word gastronomy – your passion for food can be seen in every dish you create. The friendly and professional staff, the perfect wine pairings…every single thing about Mosaic made this one of the best experiences I’ve ever had. I will most definitely be back in the very near future.
    • Ambience
    • Service
    • Food
  • It is pretty sad when an establishment becomes so arrogant to the point where someone like myself who rarely writes bad reviews feels the need to get this out there. I am not able to comment on the food etc. as I have not visited yet. I am also not planning on ever visiting this establishment. I phoned 3 times over the last few months to book at the restaurant. All 3 times I spoke to a Mariette (reservationist) who was so arrogant, pompous and even sarcastic on the phone that I put the phone down all 3 times. It’s really great when a restaurant is so busy that you need to book months in advance but people are fickle :) Especially when they are badly treated by the restaurant or its employees. Let’s take Portofino in Cape Town as an example. The chef was so rude to a customer that it created a social media frenzy. That restaurant closed down a months later. To top it off, I decided to provide the restaurant with feedback on their website. This was deleted, probably by the same individual, that same day. So they ask you for feedback; as long as its dripping with sugar! I really hope that this individual does not continue to damage this restaurants reputation. This amid lover of good restaurants will most certainly not be supporting this establishment.
    • Ambience
    • Service
    • Food
  • I recently booked lunch at Mosaic to celebrate the 40th wedding anniversary of my partner's parents. We thought the venue and cuisine would be befitting a Ruby Anniversary. We werent disappointed. We were given a private dining room, which also had a great view over the Francolin Conservancy, in the Crocodile River Valley. The restaurant is filled with beautiful works of art, furnishing and other decor elements. I opted for the Discovery Degustation menu with the wine pairing and every course was almost more delicious than the next! The yellow fin tuna, with beetroot, oriental vinaigrette and wasabi was light and perfect. I was reluctant about the next dish, the Millionaire's Nest Egg, as I don't eat under done eggs and I am not keen on quail! The dish is stunningly presented, on top the nest are quail eggs, blacktruffle paste and courgettes. I relished every mouthful! Yes, I eat not one but three quails eggs, none of which were well done. My boyfriend was abit aghast that I finished the dish. But when the combination of egg, truffle and courgette hits your taste buds, you can't do more than forget your boundaries and surrender to the taste. My other favourite was the Mousse de Mer with rooiboos, langoustines and risotto. Apart from the presentation being a work of art, the flavour combination was out of his world. Mosaic's Chantel Dartnall is phenomenal! She deserves her Chef of the Year title. Chantel has an amazing way of linking food and art, realistically I don't know whether to call her chef or artist. I just know that this is a whole new take on fine dining. The restaurant's sommelier Germain Lehodey is one of the best we have met, he is knowledgeable and professional without being patronising or annoying! Service across the board at Mosaic is excellent. The location, decor, service and cuisine makes Mosaic South Africa's perfect gourmet destination! I am beyond keen on my next visit
    • Ambience
    • Service
    • Food

Facilities

  • Accepts credit cards
  • Accommodation
  • Booking required
  • Dinner
  • Dress code
  • Eat Out reviewed
  • Fireplace
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • StreetSmart affliated
  • WiFi

Write a review

Featured restaurants

Eatout