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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.
Gourmet Guide Description
The Saxon Hotel Villa and Spa in Sandton exudes elegance, sophistication and luxury, a sanctuary that invites escape from the stress of the city. It’s named after the village where Nelson Mandela grew up, and homage is paid to this in the décor.
It is fitting that chef Matthew Foxon, with immense experience and a sense for showcasing native ingredients in classic dishes, is at the helm of Qunu. Expect seasonal ingredients to shine, many of which have been sourced on site or in their Sarapana garden. The focus on plant-based is by far more than most restaurants. The harvest and heritage menu reflects the move to indigenous sourcing, and the quest for securing a consistent supply. “These ingredients open up a scope of interest.
This classically-driven chef with a penchant for contemporary gleans his inspiration from his large team that constantly give input. Other restaurants and online activity feed his thirst for exposure to trends and the endless possibilities. His excitement for pastry chef’s imminent travels to London and New York is palpable. “Ideas constantly evolve. There may have been a dish in the pipeline last year that we had not mastered, and now could be the time to do it, differently.”
Service is upper-echelon worthy, as is the extensive wine list that is sure to delight any connoisseur. Touches of glamour and attention to detail endure, like the pianist tinkling in the background. It’s a restaurant with a sense of occasion, but a visit is equally justified purely for the appreciation of quality fine dining.
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