Sandton Hotel’s exclusive Chef’s Table experience is now available in a beautifully renovated private dining room nestled within the hotel’s premier wine storage area. This contemporary, uniquely styled space accommodates up to eight guests, providing a cozy and intimate setting. Guests will enjoy a unique dining experience, meticulously crafted by executive chef Tony Kocke and his team of culinary professionals. This offering is perfect for those looking to enjoy an exceptional meal in a distinctive and private setting.
This intimate Chef’s Table experience is designed to delight food enthusiasts and connoisseurs alike, with menus meticulously crafted to reflect the finest seasonal ingredients. Each dish is expertly paired with a selection of premium wines from across South Africa, enhancing the flavours and elevating the dining experience.
Currently Sandton Hotel’s a three-course menu entitled “Three Dishes, Three Chefs” is on offer (R1195 per head for three courses plus wine pairing) although guests can request a menu tailormade to their taste. The “Three Dishes, Three Chefs” culinary journey begins with a sumptuous West Coast lobster starter. Poached lobster is elegantly topped with seafood mousse, complemented by drops of sauce Cherone, a micro herb salad, marinated tomatoes, and seared scallops. This dish is perfectly paired with Constantia Glen Sauvignon Blanc, a wine that boasts aromas of blackcurrant, citrus, and elderflower, and offers excellent fruit concentration and long-lasting freshness on the palate.
The main course features a duo of venison loin and duck breast, artfully presented on a bed of cherry sauce alongside roasted asparagus, baby carrots, butternut purée, cauliflower snow, and Château potatoes. This exquisite dish is accompanied by Paul Cluver Estate Pinot Noir 2021, whose earthy and strawberry aromas are complemented by hints of mushrooms, barnyard, and wet leaves, with subtle notes of mint, cinnamon, and cherry.
The finale is an indulgent Amarula Mousse, delicately rested on chocolate soil and adorned with macerated berries, served with an Amarula Cocktail. The perfect conclusion to this culinary experience is a traditional Amarula Don Pedro, a delightful and creamy treat that encapsulates the rich flavours of South Africa.
Chef Tony Kocke and his talented team have crafted an exceptional culinary journey, making the most of seasonal produce. The intimate setting provides the perfect backdrop for a memorable dining experience. Whether you are celebrating a special occasion or seeking an extraordinary culinary adventure, the Chef’s Table at the hotel promises an evening of indulgence and discovery.