Cape Town’s beloved Pink Lady is undergoing a remarkable transformation as she prepares to celebrate her 125th anniversary. Her culinary field is no exception. The chefs at the helm of Mount Nelson’s diverse kitchens, A Belmond Hotel, continue to reinvent their culinary offerings through a plant-centric lens, while two of the legendary dining destinations have undergone a renovation seen as part of this gastronomic metamorphosis , just in time for the holiday season.

The new menus at Chef’s Table, Planet Bar, Oasis and Harvest Table include vegan and vegetarian dishes using Cape Wild Foods, local ingredients that add delicate umami flavors to their recipes.

“Globally, some of the world’s biggest restaurants are adopting plant-based menus. While we cater to all culinary preferences, we want to make sure we welcome those looking for plant-centric dishes. Fear not, if you’re craving meat, we still have the best cuts in town; You just need to know who to ask!” says Tiago Moraes Sarmento, General Manager of Mount Nelson, with a wink.

Meet the culinary experts leading the charge at Nellie: Executive Chef George Jardine, Executive Sous Chef Kyle Burn, Sous Chef Brinelle Cunningham, Sous Chef Lloyd Destadler and Sous Chef Lyll Manuel.

To the chefs

The shift toward plant-centered menus is sweeping the world. How is Mount Nelson catering for the growing demand for vegetarian and vegan cuisine in its restaurants?

“There are so many different facets to culinary operations in Mount Nelson. At any given time, we deliver 200 entrees for a gala dinner, serve à la carte meals, prepare in-room dishes for quick delivery, and place the final garnish of creations on the chef’s table. In all of these interactions, we aim to exceed expectations based on our unwavering demand for the best local and seasonal ingredients. Our menu design strategy is simple: highlight the season, offer lighter fare, focus less on animal protein, and use ingredients grown through sustainable practices. Our guests care about what they eat, how it is produced, and its impact on our land. We are excited to continue this conscious movement and play our part in making our industry more sustainable and responsible. Our focus on plant-based meals doesn’t mean you’ll be left wanting if you eat meat – we use the same philosophy when we source our line-caught fish, chicken, lamb and beef. Our business is to know our farmers; “We partner with those who share our values ​​and desire for low-impact agriculture and put care and ranching at the forefront.”

Executive Chef George Jardine

chef’s table

An icon in itself, how has the Chef’s Table evolved over the years?

Executive Chef George Jardine: “The chef’s table is the heart of the Mount Nelson kitchen and we have recently reinvented the space to create a warm and welcoming environment where our guests can have a luxurious experience and enjoy kitchen entertainment. Expect intimate dining and a space that offers a blend of Old World charm and contemporary elements. Our inspiration for the menu is derived from our location, surrounded by the fertile farmland of the Western Cape, we want to showcase the best of our region.”

What are some of the green ingredients diners can expect to see on the menu?

“As well as supporting our small local producers, we are also busy with some exciting changes to the property’s gardens. We have an established selection of native plants, which are a frequent addition to the menu, whether it’s Spekboom to add a bit of acidity to a salad or spinach fried in chickpea flour, we’re exploring new flavors and textures. We are reclaiming part of our garden to become the chefs’ herb garden and we also have five beehives producing our own Mount Nelson honey!

Executive Chef George Jardine

The planet bar

What can guests discover and enjoy at the newly renovated Planet Bar?

“In addition to a thoughtful décor refresh, what we’re most excited about is our redesigned wine list showcasing lesser-known boutique vineyards with phenomenal local winemakers. We also have a new offering of proudly South African spirits to complement the small bites menu. Journey through a variety of freshly shaken cocktails using only the finest ingredients and local herbs from our Mixology Garden with a strong focus on local spirits including Vusa Vodka, Leonista 100% Karoo Agave Spirit, Agua Zulu Cachaca, Mhoba Bourbon Cask Rum and Jorgensen’s Primitiv. Gin Voda and Fynbos. Cheers for that!

Sommelier Keegan Terry

The oasis

Rumor has it that a dinner menu recently opened at the Oasis. Can you tell us more?

“In November we will open Oasis for dining, with outdoor seating on the terrace, overlooking the lush garden surrounding our iconic pool. Expect dishes inspired by the bounty of the Cape with a focus on seasonal ingredients and produce from small farmers such as Cape Wagyu, Maison Farm and Abalobi’s catch of the day. My new grill menu will be based on Cape Town’s love of cooking over coals, smoke and flames. I recommend trying the charred Helderberg asparagus, almond pesto, burnt Dutch butter or charred and fried marrow flower, muhammara, pomegranate and smoked chili oil. . We really want our Oasis diners to try something new and leave thinking, ‘Holy crap!’

Chief Lyll Manuel

harvest table

Mount Nelson has a wealth of outdoor venues perfect for outdoor summer experiences; which one do you recommend?

“Definitely the Harvest Table! In an idyllic location under ancient trees, we invite you to reserve an afternoon for a dining experience like no other. With a suspended table, friends and family can enjoy a personalized menu packed with the season’s best offerings. The Harvest Table offers a feast for the senses made to share with those nearest and dearest.”

Kyle Burn, Executive Sous Chef

With the holiday season upon us, there’s no better time to plan a special event at Nellie’s. The hotel offers plenty of unique indoor and outdoor spaces to choose from. Executive Chef George Jardine has crafted custom menus that are sure to delight his guests. Whether you choose a Harvest table adorned with seasonal inspirations in the garden, a smokey event at Oasis, local sips and small plates at Planet Bar, or intimate seating at Chef’s Table, Mount Nelson guests are in for a culinary expedition through the generosity of the Cape this summer.

Bookings

For more information on summer dining and event planning at Mount Nelson, A Belmond Hotel, visit www.belmond.com.