I am quite partial to an intimate dining setting with a paired meal so the invitation to the Chef’s Table at The Sandton Hotel was not to be missed. I have to admit that I had never been to @Sandton Hotel, despite it having opened in 2022. To say I was very pleasantly surprised is a huge understatement. The hotel is part of a precinct, a mixed-use development in the heart of Sandton, that literally offers everything – a short walkabout revealed restaurants, a deli, a liquor store, a gym, pools, a pool bar with a viewing deck over the city, children’s play area, a creche, cigar lounge, in-house cinema, concierge services, a piazza, and business centre. There’s literally no need to leave. But it was food that I was there for, specifically the recently launched Chef’s Table, hosted in a private dining room which forms part of the cosy wine cellar and takes up to eight guests (intimate box ticked).
The dining experience is curated by Executive Chef Tony Kocke and his team. Tony joined @Sandton Hotel in April this year and brings a wealth of experience and creative input, having worked at the likes of The Dorchester Hotel and The Savoy Hotel in London, The Royal Hotel Durban, The Beverly Hills Hotel Umhlanga, and The Cullinan Hotel Cape Town. We were treated to ‘Three Dishes, Three Chefs’, a three-course menu, each course paired with a South African wine presented by Sommelier Dennis Mncube. Fresh, seasonal ingredients and manageable portions (I always find it intimidating and rather off-putting to be served enormous portions or too many courses) made for a delicious journey. Guests can also request a menu tailor-made to their taste. The starter was a poached West Coast lobster topped with seafood mousse and served with micro herb salad, marinated tomatoes and seared scallops, paired with a crisp Constantia Glen Sauvignon Blanc.
The main course of venison loin and duck breast on a bed of cherry sauce was accompanied by delicious veg – firm roasted asparagus and baby carrots – with butternut purée, cauliflower snow, and Château potatoes, washed down with the always good Paul Cluver Estate Pinot Noir 2021.
I thought I wouldn’t be able to manage dessert but there was no way I was missing the Amarula mousse with chocolate and macerated berries. This was paired with an Amarula cocktail rather than a dessert wine, and instead of the expected coffee, an Amarula Don Pedro arrived to round off the evening.
The food was exceptional, the location intimate, and the team was so obviously passionate. The distinctive touch and relaxed atmosphere are the little luxuries that make an evening like this so worth it. It is the perfect night out for a special occasion with friends.
Reservations are essential. To book or for more information, contact the concierge at +27 11 395 4777 or visit the website.
