Qunu introduces an innovative menu with bold flavours and an honest approach to cuisine, using only the finest South African cuts of meat, the freshest fish, handpicked seasonal ingredients and carefully selected produce from local artisans. The Sommeliers interact with guests and delight in sharing their knowledge of local and international wines to ensure that the perfect wine is paired with your favourite dish.
Qunu is the original Saxon Hotel restaurant, paying homage to Nelson Mandelas birthplace in the Eastern Cape. With accomplished Australian-born, international chef Jane-Therese Mulry at the helm, the menu is always interesting and reflective of urban South African tastes. Jane-Thereses passion for fresh ingredients is inspired and made possible by the hotels impressive rooftop vegetable garden. Her ‘back to basics approach to food means she strives to do simple things well. Shes bang on trend with sustainability and special diets, catering for healthy lifestyles. With a focus on Africas superfoods, Jane-Therese is turning healthy foods into a fine dining experience. She loves researching ingredients like the ancient grain sorghum, making the most of them in her dishes. The restaurant has two parallel menus – one called ‘VegVegan, marking gluten-free and dairy-free options. Highlights include a smoked cinnamon masala ricotta, kale and cranberry, served with quinoa and nuts. Nutritious ingredients delivering maximum taste – thats the verdict. But if youre not a convert, the hotels signature dish, ‘steak Diane (beef medallions flambeed at the table), Wagyu beef, rack of lamb and a seafood platter are popular on the second menu. The knowledgeable sommeliers will advise on the best beverage choices from the extensive wine list that includes SAs finest estates. “Food is a moment in time, elevated by the company and the setting.” Chef Jane-Therese Mulry