Business
Enjoy an intimate three-course meal at the Chef’s Table
Sandton Hotel launched its exclusive Chef’s Table experience on July 10 in a transformed private dining room, in the heart of its wine storage area.
Executive Chef Tony Kocke, and his team, crafted a culinary journey, making the most of seasonal produce.
The intimate setting provides the perfect backdrop for a memorable dining experience.
The intimate Chef’s Table experience is designed to delight food enthusiasts and connoisseurs alike, with menus meticulously crafted to reflect the finest seasonal ingredients.
A three-course menu entitled: Three Dishes, Three Chefs, is on offer, although guests can request a menu tailor-made to their taste.
The culinary journey begins with a West Coast lobster starter: poached lobster, elegantly topped with seafood mousse, complemented by drops of sauce choron, a micro herb salad, marinated tomatoes, and seared scallops.
This dish is perfectly paired with Constantia Glen Sauvignon Blanc wine, which boasts aromas of blackcurrant, citrus, and elderflower, and offers fruit concentration and long-lasting freshness on the palate.
The main course features a venison loin and duck breast duo, presented on a bed of cherry sauce alongside roasted asparagus, baby carrots, butternut purée, cauliflower snow, and Château potatoes. This is accompanied by Paul Cluver Estate Pinot Noir 2021.
The finale is an indulgent Amarula Mousse, resting on chocolate soil, and adorned with macerated berries, served with an Amarula Don Pedro cocktail.
Reservations for the Sandton Hotel Chef’s Table experience are open now. Due to the exclusivity and limited seating, early booking is highly recommended.
