THE Mount Nelson, a Belmond Hotel, continues its gastronomic metamorphosis with the debut of the Verandah Experience, curated by executive chef George Jardine and sous chef Brinelle Cunningham. Within the iconic Lounge, enjoy a quintessentially Capetonian winter evening in a conservatory style setting overlooking the gardens.
With its rich history and vibrant ambience, The Nellie has become a global destination that epitomises epicurean excellence. Now, with the addition of the Verandah Experience, George is redefining the essence of dining at The Mount Nelson.
With an array of accolades, and experience in lauded restaurants and hotels across the globe, George is celebrated for his commitment to seasonal and sustainable produce, prepared with integrity and finesse. Drawing on his past success while forging a bold new direction, George’s new menus are hyper-seasonal and leave a lasting impression. “The Verandah Experience offers diners an exceptional location, an oasis in the heart of the city, complete with an extraordinary flavour journey,” says George.
“And everything tastes better when it’s in season,” he adds. Driven by this ethos, George and Brinelle have curated a dynamic menu that evolves every two weeks. The menus showcase a selected array of starters, mains, and desserts, each reflecting a harmonious blend of locally infused, and globally relevant flavours. Paying homage to the dedicated organic purveyors who provide only the finest produce, each dish is a medley of winter flavours that celebrate the very essence of the season. Further, The Nellie’s new wild foods garden is also being harvested, with home-grown botanicals featuring strongly.
To elevate the verandah dining experience, restaurant manager and sommelier Keegan Terry offers expertly curated wine pairings to complement George’s superb cuisine. Each evening, guests can look forward to an exceptional selection of wines, including rare releases and hidden gems from The Mount Nelson’s cellar.
Click here for more information and to reserve your table today to celebrate the finest seasonal produce at the Nellie.
PHOTO CREDIT: Sean Gibson
