Take your seat in a cosy kitchen alcove for a spectacular culinary experience. Watch our team cook up a storm of speciality dishes, designed each day around the fresh, seasonal ingredients available. Led by Executive Chef Rudi Liebenberg, this interactive experience is the perfect way to uncover the secrets of our astonishing kitchen.
PIONEERING CUISINE IN A CLASSIC SETTING The Belmond Mount Nelson Hotel is known to many as the ‘pink lady or ‘The Nellie. With her back to iconic Table Mountain, beauty and luxury awaits in an oasis. The Nellie chefs will guide you to your front-row seat to witness your meal being prepared in their natural habitat, the kitchen. Led by head chef Rudi Liebenberg, the Chefs Table allows one to experience all senses, new techniques and flavour combinations while interacting with the team of chefs. “Nothing we do is rehearsed. Guests can look forward to a true, raw, organic experience,” says Rudi. The first course in their innovative menu, perfectly paired with wine, is ‘Wasted, using parts of protein and plants that are usually discarded. Look out for cauliflower leaves in a mousse, nasturtium oil made from blemished leaves, delicious crispy beef tendons, tempura leaves and a delicate mushroom jelly and powder made from stalks. Expect sous chef Dion Vengatass to tell you how he loves local ingredients like seaweed and tapping into his Cape heritage, as he serves the delicate sea trout poached in olive oil with potatoes and crisp seaweed. Then have your breath taken away by the ‘seafood braai, which showcases his love of spice. Prawn ceviche, charred seabass, pickled fish, snoek fritters and calamari, all seared directly on hot coals and then balanced with other ingredients to create the perfect explosion in your mouth. Meat lovers will enjoy the pan-roasted springbok loin, served with pulled braised shank and Jerusalem artichokes, drizzled with an olive caper jus. Prepare for a delectable dessert like the pear with a delicate touch of chocolate. A perfect ending to an unforgettable interactive experience. “We love having diners in our kitchen, it is where we are happiest, playing.” Chef Rudi Liebenberg