The Belmond Mount Nelson Hotel has launched their summer Harvest Table lunches and I went along in December to experience this. Set up in two beautiful outdoor settings in their garden, one of the tables is made from a single piece of African teak suspended from a tree. Chef Rudi Liebenberg prepares a selection of seasonal and innovative multi-cultural dishes served family-style to the table. Perfect for any celebration or just a long lazy lunch with friends. I loved this style of eating and I loved all the food.
A beautifully decorated table & inspiring cocktail welcome you to a private corner of the garden where you relax in the shade for the afternoon. Nothing is rushed here and its al fresco dining at its best.
Harvest Table Menu (please note this is a sample and what we had on the day, however it could change due to seasonal availability of ingredients and menu evolution)
Flatbreads, rolls, and bruschetta served with
hummus, tzatziki, tapenade, marinated olives with feta
Crudités with a chive aioli
Grilled Summer Peach and baby gem salad with spekboom and walnuts. (VG)
“Mason Farm” Beetroot Tart with Balsamic and thyme. (VG)
Home Smoked Salmon with horseradish cream and fennel, caper & radish salad
Roast chicken and rice salad with mint, coriander, and sesame.
“Terra Madre” Brinjal with lentil tabbouleh. (VG)
Abalobi Rock Cod “Cha Ca” – served with baby gem, vermicelli, peanuts, and greens
Mushroom Rotolo with roasted cocktail tomato, coconut yoghurt & toasted almonds. (VG)
Roasted “Mason Farm” baby carrots with chickpeas and hummus. (VG)
Masala Roasted Cauliflower with a curry leaf dressing (VG)
Grilled beef sirloin with lemon roasted new potatoes and chimichurri, Atchar, and mustards (carved at the table)
A selection of mini desserts and petit fours, macerated berries, and fresh
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