Mount Nelson Hotel Embraces Plant-Centric Culinary Delights for Its 125th Anniversary

As one of Cape Town's most iconic hotels, Mount Nelson is ushering in its 125th anniversary with a refreshing nod to the future of fine dining. Chefs at this prestigious establishment are weaving a plant-centric thread throughout their culinary offerings, in sync with a global shift towards plant-based eating. This initiative is not only enriching the menu but also aligning with a growing desire for environmentally conscious dining experiences.

Reinventing recipes with a focus on greens, the Chefs' Table, Planet Bar, Oasis, and Harvest Table at Mount Nelson are now serving a bevy of vegan and vegetarian dishes, beckoning diners with discerning appetites and ethical palates. The updated menus reflect the hotel's commitment to accommodating a diverse customer base while honoring those who prefer plant-rich diets.

Tiago Moraes Sarmento, the hotel's general manager, acknowledges the international trend of leading restaurants transitioning to plant-based menus. Mount Nelson aims to be comprehensive in its culinary approach, embracing the plant-focused demand without overlooking the varied tastes of all its guests.

The team at the culinary helm includes Executive Chef George Jardine, Executive Sous Chef Kyle Burn, and Sous Chefs Brinelle Cunningham, Lloyd Destadler, and Lyll Manuel. Together, they strategize to highlight seasonal produce, reducing reliance on animal proteins, and sourcing from local, ethical providers.

Chef George Jardine articulates the team's approach towards embracing sustainability, focusing on the traceability of food and reducing its environmental footprint. This philosophy extends into the hotel's support for neighborhood producers and the cultivation of on-site gardens, ensuring the freshest ingredients make their way into the kitchen.

Not to be outshone, the Planet Bar undergoes its transformation under the guidance of Sommelier Keegan Terry. The redesigned wine list showcases small local vineyards and winemakers, paired with a small bites menu that complements South African spirits and innovative cocktails crafted with indigenous ingredients.

With an emphasis on alfresco dining, Chef Lyll Manuel introduces the flavors of the Cape at Oasis, offering seasonal dishes, fresh farm produce, and grill options that pay homage to Cape Town's love for open-flame cooking. Similarly, Executive Sous Chef Kyle Burn beckons guests to the enchanting Harvest Table, nestled under ancient trees, presenting the finest seasonal fare in a dreamy suspended table setting.

As Mount Nelson Hotel steps boldly into its 125th summer, the emphasis on eco-friendly and inclusive culinary experiences underscores its resolve to remain a bastion of luxury and responsible hospitality. Offering a selection of indoor and outdoor spaces, the hotel is poised to provide guests with unforgettable events and sumptous, sustainable dining experiences, representative of the Golden Age of Cape Town.