Proudly living up to its name, the Piccolo Mondo restaurant situated in Sandton is “a world in one”. With a brilliant combination of culinary excellence, choice of wine list and luxurious ambience, your dining experience is transformed into a truly memorable occasion. Business lunches served daily are designed to suit the schedule of the fast paced world of the corporate executive. Piccolo Mondo adapts its pace to allow business lunches to be concluded within the hour. The magnificent Restaurant that overlooks the Nelson Mandela Square serves breakfast, lunch and dinner seven days a week. The Maitre d is attentive, making sure that all your needs are met from the time you arrive to when you leave. The Piccolo Mondo also hosts an exciting special evenings ranging from Gourmet Dinners to themed evenings such as Chefs Tables. Once a month the Piccolo Mondo Gourmet evenings take place providing an excellent opportunity for the wine estates to display their wines in Johannesburg, while diners have the opportunity to meet new people, socialise over great food and enjoy exquisite wines. The popularity of this event makes it essential to book early to avoid disappointment.
Located at the iconic Nelson Mandela Square in Sandton, The Michelangelo Hotel was designed to suit the classical Italian Renaissance theme of the square. Although Piccolo Mondos decor may be rich and opulent, the menu is hearty, yet contemporary. National culinary team manager and the hotels executive chef, Trevor Boyd, doesnt follow trends nor believe in ‘overdoing his food. He prepares wholesome, perfectly balanced dishes with finesse. His dishes may be approachable but his philosophy is about making the most of flavours and textures. He favours slow cooking ‘labour of love techniques and ingredients like coriander, cumin and cinnamon. Trevor believes the days of ‘book-like menus are over and has developed a smaller menu that changes monthly and features a bit of everything, from grills to seafood. Classical training and experience shine through in technique and plating. The kitchen makes good use of nose-to-tail parts – like grilled beef fillet, served with shin pie and short rib tortellini. Highlights include braised lamb neck tortellini, mushroom-stuffed chicken ballotine and the signature Michelangelo berry creme brulee, theatrically served on steaming dry ice. The all-day dining menu is a hit, serving sophisticated favourites, as are the gourmet wine pairing evenings and the chefs tables, where up to 10 people can be hosted for a six to eight-course dinner in the kitchen. The dinner menu has a wine-pairing option but the wine list is also extensive – including wine by the glass – showcasing the finest South African estates, with a range of international labels. “I cook comforting food that people can recognise, where the taste is familiar but its smartly done.” Chef Trevor Boyd