Chef's Table
The Chef’s Table
Take your seat in a cosy kitchen alcove for a spectacular culinary experience. Watch our team cook up a storm of speciality dishes, designed each day around the fresh, seasonal ingredients available. Led by Executive Chef Rudi Liebenberg, this interactive experience is the perfect way to uncover the secrets of our astonishing kitchen.
Contact usThe Details
- Lunch: noon–3pm
- Dinner: 6:30pm–till late
- Minimum of 1 and maximum of 12 people
- For weekend bookings and/or next day reservations, call us directly at +27 21 483 1000
Learning from culinary masters
Pick up new skills as you see our expert team at work, and discuss with them the blend of flavours within each recipe. With menus created from the pick of local produce, this experience features our finest cuisine.
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Learning from culinary masters
Pick up new skills as you see our expert team at work, and discuss with them the blend of flavours within each recipe. With menus created from the pick of local produce, this experience features our finest cuisine.
L
Exclusive Menu – ‘Wasted!’
Head to the Chef’s Table for an exclusive menu that showcases Chef Rudi’s respect for the entire ingredient. “Fashionably rejected” parts of produce are given new life in a delicious, creative five-course feast. Ginger trimmings and buchu become energising cordials; fruit peels and rinds become tempting preserves, unused trout trimmings become tartare and tempura.
Available during lunch times Monday–Saturday, priced at R395 per person including fruit cordial and a shot of kombucha
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Exclusive Menu – ‘Wasted!’
Head to the Chef’s Table for an exclusive menu that showcases Chef Rudi’s respect for the entire ingredient. “Fashionably rejected” parts of produce are given new life in a delicious, creative five-course feast. Ginger trimmings and buchu become energising cordials; fruit peels and rinds become tempting preserves, unused trout trimmings become tartare and tempura.
Available during lunch times Monday–Saturday, priced at R395 per person including fruit cordial and a shot of kombucha
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Chef's Table at Belmond Mount Nelson Hotel
