Belmond Mount Nelson Offering Guests New Experiences


To celebrate the tradition of afternoon tea at Cape Town’s iconic blushing belle, Belmond Mount Nelson Hotel in Cape Town, introduces a Tea Sommelier, the first of its kind in South Africa.

The Tea Sommelier, purveyor of the art of taking tea, is on hand to guide guests through various tea master classes, including a traditional tea ceremony, complex tea tastings and fine dining food pairing.

The expertly-trained Tea Sommelier is a fount of knowledge on the vast library of over 40 teas available for guests in the Tea Lounge, including 13 new leaf blends introduced for 2018. Tea ceremonies include a traditional Gongfu Tea Ceremony, dating back thousands of years, connecting guests in a calm and relaxing way with the tradition of drinking tea using high mountain oolong leaves in a fragrance and flavour-filled seven-step infusion process.

For those keen to learn more about pairing loose teas with fine dining cuisine, the Executive Head Chef and Tea Sommelier work together to pair five canapés and delicacies, such as macaroons or salmon, with accompanying tea from across the world to awaken all senses.

“Wasted! at the Chef’s Table”

Chef Rudi Liebenberg and his team have creatively captured their philosophy of respect for entire ingredients in their new “Wasted! at the Chef’s Table” menu which has recently been launched on Saturdays at the inimitable restaurant in the heart of Planet Restaurant’s kitchen.

Not only are the chefs no longer hiding unwanted food under the chopping surface – Rudi has long commandeered a brigade that keeps all “waste” above table – he has inspired them to come up with a fabulous five-course menu made from the unwanted, the “fashionably rejected” parts of fruits and vegetables, meat and fish used in the kitchen.

And so, shunned cauliflower and broccoli stalks become atjar, cordials are made from ginger trimmings and buchu, or from pineapple peels, fruit rinds are made into jams, preserves and marmalades, and carrot tops are transformed into pesto.

Lettuce leaves and charred leeks become a delicious cold soup, tendons are served crispy with whipped beef fat and mushroom flavouring, trout scraped from the bone makes a delicious tartare and a trout tempura is created from the collar of the fish, finished with a pickled lemon skin salsa.

Enquire further with your designated Travel Specialist.