In light of its upcoming 125th anniversary, Cape Town’s Mount Nelson, A Belmond Hotel’s culinary offering has certainly not been left untouched. In fact, with chefs at the helm of various kitchens embracing a plant-centered approach, fans of the Nellie can look forward to many new culinary adventures. Two of the hotel’s legendary dining destinations have undergone thoughtful revamps, just in time for the festive season.
The newly crafted menus at Chef’s Table, Planet Bar, Oasis, and Harvest Table now feature an array of vegan and vegetarian dishes. These all incorporate Cape Wild Foods – local ingredients known for adding delicate umami flavours to recipes. While catering to all culinary preferences, the focus on plant-based offerings aligns with global trends in leading restaurants. General Manager, Tiago Moraes Sarmento assures meat enthusiasts that the hotel still boasts the best cuts in town.
Leading this culinary charge at Mount Nelson are Executive Chef George Jardine, Executive Sous Chef Kyle Burn, Sous Chef Brinelle Cunningham, Sous Chef Lloyd Destadler and Sous Chef Lyll Manuel.
Executive Chef, George Jardine explains that the hotel aims to exceed expectations by highlighting the season. Hence, they’re offering lighter meals, reducing the focus on animal protein and using sustainably farmed and cultivated ingredients. This conscious movement aligns with guests’ concerns about the impact of their food choices on the land and the environment. But, the plant-centered focus doesn’t neglect meat lovers. In fact, the same philosophy is applied to sourcing line-caught fish, chicken, lamb and beef.
Executive Chef George Jardine shares that the Chef’s Table – being the heart of Mount Nelson’s kitchen – has recently undergone a transformation. The space now offers a warm and inviting environment with old-world charm, coupled with contemporary elements. In addition, the menu draws inspiration from the fertile agricultural lands of the Western Cape, showcasing the best of the region.
Here, indigenous plants like Spekboom and dune spinach are often incorporated into the menu. Mount Nelson is also planning some changes to the gardens on the property, with prospects for a chefs’ herb garden and five beehives to produce their own honey.
Sommelier, Keegan Terry is very excited about The Planet Bar’s redesigned wine list, featuring lesser-known boutique vineyards and a new offering of proudly South African spirits. The cocktail menu emphasises locally sourced ingredients and herbs from the Mixology Garden, showcasing local spirits like Vusa Vodka and Leonista 100% Karoo Agave Spirit.
Chef Lyll Manuel reveals that, just in time for the festive season, Oasis will offer alfresco seating on the terrace overlooking the lush garden. The menu features dishes inspired by the Cape’s bounty, focusing on seasonal ingredients and produce from small-scale farmers. Furthermore, the grill menu draws on Cape Town’s love for cooking over coals, smoke and flames.
Executive Sous Chef, Kyle Burn recommends the Harvest Table, set beneath age-old trees, providing a unique dining experience. The suspended table allows friends and family to enjoy a tailored menu bursting with seasonal offerings, creating a feast for the senses. Ultimately, it’s meant for sharing.
As the season of celebration arrives, Mount Nelson offers an array of indoor and outdoor spaces for special events, each with bespoke menus crafted by Executive Chef George Jardine. From the Harvest Table in the garden to smoky affairs at Oasis, local sips and small plates at the Planet Bar or intimate seating at the Chef’s Table, guests can expect a culinary adventure that showcases summertime in the Cape brilliantly.
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