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.
The Saxon Hotel Villa and Spa on the cusp of Sandton’s bustle is an
oasis of calm and luxury. It’s here that Qunu’s chef Matthew Foxon’s
contemporary take on classic cuisine showcases a fine balance of African
flavours, largely using produce from the hotel’s Sarapana garden. His
passion for sustainability is matched by his respect for ingredients.
The team are proud of their iconic space, named after the village
where Nelson Mandela grew up. It’s serene – white tablecloths and the
melodious sounds of the pianist tinkling on the keys, warm up the space.
The extensive wine list showcases SA’s finest wines, plus ensuring that
connoisseurs can quench their thirst with the world’s best.
The a la carte menu is broad in its appeal, so be sure to turn the pages
to peruse the vegan options. They’re imaginative and equally pleasing
in presentation, texture and taste. Drool over the tomato consomme
with espuma, basil, balsamic, watermelon and sunflower seeds and
the beetroot and goat’s cheese terrine with caramelized almond
crumb, burnt orange and sorghum.
The Sarapana salad with baobab mayo is an artistic presentation of
what is growing in their on-site garden. It’s here that Matthew and
his team draw inspiration and find serenity. The dessert selection is
compelling, but those in the know go for the Saxon torte, made with
64% Manjari chocolate and a milk chocolate whip, berry gel, raspberry
pate de fruit and vanilla ice cream – a fitting finale.
Classically-trained Matthew works hard at finding equally passionate
suppliers who offer organic and sustainable produce to supplement
what is grown on site and in their bush camp, Shambala. The top-class
property, and its cuisine, has a true sense of place.