A Seat at the Table: San Restaurant’s Chef’s Table Experience
Elevated above the city and tucked inside the iconic San Restaurant, the newly launched Chef’s Table at Sandton Sun & Towers invites guests to slow down and savour a curated seven-course lunch like no other.
At the Heads of the Chef’s Table
Executive Chef Gerard Vingerling and award-winning Sommelier Miguel Chan preside over the Chef’s Table at the iconic San Restaurant situated within the five-star Sandton Sun & Towers.
San Restaurant captures the essence of Africa’s people. Furthermore, with a focus on vibrancy, resources, and energy, the restaurant is deeply rooted in sustainability. Additionally, its philosophy celebrates locally sourced, seasonal ingredients that are prepared with passion, presented with flair, and served with Jozi hospitality in a sophisticated, relaxed setting.
Therefore, it is fitting that the San Restaurant calls Sandton Sun & Towers home. This hotel blends world-class hospitality with timeless luxury in the heart of Johannesburg’s financial and lifestyle district. And, integrated into Sandton City and connected to the Sandton Convention Centre, it offers seamless access to the vibrant offerings of Sandton
A New Standard In Dining
The journey begins outdoors with Mediterranean-inspired bites. These include thinly sliced cold meats, freshly baked bread bites, served alongside a glass of The Amos Block from Swartland. This is a 1965 special blend of Sauvignon Blanc with a splash of fortified whisky that gives it a golden hue.
Thereafter, guests are welcomed into the heart of the kitchen for a seated culinary showcase. Walking through one of Johannesburg’s busiest kitchens, guests are welcomed into the space where magic is made. Here, they are given a behind-the-scenes look at how a hospitality kitchen looks, runs and – most importantly – smells: absolutely delicious. Furthermore, the Chef’s Table is immaculately set with orange and yellow accents, exquisite cutlery, and beautiful pin-cushion proteas as an ode to South Africa.
However, menus are never repeated at the Chef’s Table and are tailored to reflect both guest preferences and the rhythm of the season. Thus, ingredients such as Cape Wagyu, Karoo Lamb, and coastal greens are paired with wines from both prestigious and emerging local estates.
Furthermore, Vingerling says: “Every ingredient has a voice. Our job is to listen and translate that into something guests can feel, not just taste. Each member of our kitchen contributes: we draw on their memories, backgrounds, and personal taste. That is what makes this more than a menu format — it is the evolution of a conversation.”
“We feature a mix of prestige and emerging talent. Some of South Africa’s most interesting wines are not on supermarket shelves,” says Chan. “They are made in small batches by winemakers who are obsessed with detail. Those are the bottles we want on the table.”
The Cost of Culinary Excellence
The Chef’s Table is offered via advance booking only and is served exclusively as a lunch experience. The seven-course menu (excluding wine) is R1,400 per person with the wine pairing available at an extra cost of R895 per person (includes one 100ml glass per course, or seven glasses per bottle). It is available until 15 December 2025 and subject to availability.
Thus, this immersive experience is ideal for special occasions, celebrations or moments that call for something out of the ordinary. It offers the perfect setting to share a meaningful meal, whether impressing clients, toasting with family, or simply spoiling someone close.
Images: Supplied
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