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Chef’s Table at Belmond Mount Nelson Hotel

3 Reviews
Fine-dining food, Modern, South African
Phone Number 0214831948 Opening Hours Lunch Dinner

Lunch: Monday to Sunday 12noon to 3pm

Dinner: Monday to Sunday 6.30pm till close

Menu

Menu - Chefs table SAMPLE MENU - Updated March 2018  

Details

Cost
Five Course Lunch R575 per person, or R995 including a wine pairing. Five Course Dinner R875 per person, or R1,480 including a wine pairing. The Wasted Menu is offered at lunch only for R395 per person, or R575 including a wine pairing
Food
Fine-dining food, Modern, South African
Corkage
No BYO
Cost
Five Course Lunch R575 per person, or R995 including a wine pairing. Five Course Dinner R875 per person, or R1,480 including a wine pairing. The Wasted Menu is offered at lunch only for R395 per person, or R575 including a wine pairing
Ambience
Bar scene, Groups, Special occasions
Payment
Amex, Mastercard, Visa
Facilities
Accepts credit cards, Accommodation, Beer served, Booking required, Cocktails, Dinner, Food, Functions, Hotel, Licensed, Lunch, Parking, Serves food, Vegetarian, WiFi

Location and contact

Belmond Mount Nelson Hotel, 76 Orange Street, Gardens, Cape Town, Western Cape

Owner's description

The Chef’s Table restaurant is located in an alcove in the heart of the hotel kitchens where you will be able to observe the sizzling action of a working kitchen catering for a busy hotel. An over-sized mirror positioned on one of the walls ensures that every guest will have a view of chefs in action, from preparation of the ingredients right up to the final touches on the plate.  Their chefs will be on hand to share cooking tips, recipes, anecdotes and the inspiration behind each dish.

Their suggested dress code for the evening is comfortable attire because the kitchen can be hot, the floors can be slippery and there is action all around you.

The Chef’s Table restaurant can accommodate up to twelve guests for a five course feast that can also be paired with wine.

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User reviews

3 Reviews
    Chef Rudi Liebenberg, you are without a doubt the greatest chef in SA. What a wonderful dining experience at the Chef's table. It was a big celebration for Cathy and I, and I could not think of a better place to enjoy an evening out. The fact that you even had time to come to our table and have a chat was just amazing. Your food, presentation, flavours, etc are all just mind blowing. Thank you so much for making our 5th anniversary of the day we met (19 Feb 2013) the most special occasion ever. Kindest regards Julian and Cathy Raubenheimer
    We had a sensational lunch experience at the chef’s table Mount Nelson today. It’s a 5 course interactive experience, where meals are presented by the chefs’ themselves and tables are situated in an alcove to the side of kitchen. We were offered a tour of the entire impressively spotless kitchen by the head chef on duty, Thembalani. I was most impressed with their commitment to sustainable living, from using fruit excess for their worm farm to the use of egg shells. Produce is locally sourced (local is LEKKER!) and primarily organic, with everything being made on the premises. Thank you Craig, Bradley, Thembalani, Lisa and Albert – you were all amazing!
    The experience has exceeded all my expectations. Most of us know "The Nellie" (an endearing term for the world famous pink landmark in the Mother City) , many have been there, either for a function, a lunch or a dinner. You always get what you expect from a 5-star establishment with centuries old reputation.
    However, The Chef's Table is an experience bar none. We were taken into the "engine room" - the kitchen of Planet Restaurant -where chefs carry on with their daily work. Seated at a table in a quiet corner of the kitchen, we were allocated a dedicated waiter (with 27 years of experience I found out later). Introductions to several chefs followed - also to Rudi Liebenberg, the master brain of food at the Mount Nelson. Each chef presented the beautiful food they've prepared and sommelier Pearl Oliver discussed her choice of wine for each dish. What also impressed me was the calm and happy ambience in the kitchen. This experience is a must for any food lover. I can't believe I've only discovered it now. It was my best food experience ever - and I've eaten all over the country, in most of the top 10's and in a few special places in the world. Rudi and team, well done!
    I'm leaving our menu here. Each meal is prepared to what is in season and to your dietary requirements.

    Planet Chef's Table

    Torchon
    pickled cherries, prune puree, brioche
    Paul Cluver Gewurztraminer

    Seared tuna
    spiced mango salad, aioli and served with fresh oyster
    D'aria Sauvignon Blanc

    Pepper cured beef
    Figs, labnah, plum puree, pine nuts
    The Foundry Grenache Blanc

    Pan fried angelfish
    calamari, choriso, tomato, smoked olives, basil
    Allee Bleue Isabeau

    Beef Wellington
    Cordoba Crescendo

    Passion Fruit
    Joostenburg NLH



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