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Cape Town: Mount Nelson Hotel unveils Planet restaurant

Orient-Express’ iconic hotel in Cape Town, the Mount Nelson Hotel, has unveiled its glamorously restyled and renamed restaurant, Planet, following a four month stellar face-lift to mirror the cool style of the hotel’s neighbouring Planet Bar. The newly refurbished restaurant has been gutted and transformed into a true galaxy, which set to become the next hot spot on the gastronomic scene of Cape Town.
Upon entering Planet Restaurant, guests are greeted by an intricate Swarovski crystal tiled monochrome walkway carpeted with a map of the constellations, contributing to the ‘out of this world’ feeling of the venue.  The walls of the restaurant are accented with pictures of the zodiac and windows looking out onto the gorgeous gardens of the hotel have been enlarged. Planet Restaurant now also features three large bespoke chandeliers emulating the illusion of shooting stars. A lounge furnished with luxuriously soft and long sofas has been constructed, allowing diners to enjoy a pre or post dinner cocktail. The soft furnishings have retained their elegant and classic feel, with custom-made furniture created in a palette of warm white hues.
Outside, the terrace has been extended and under-floor heating installed, meaning that guests can enjoy their meals al fresco under and African sky on the doorstep of the beautiful hotel gardens. For more intimate dinners, a private dining room that seats eight has been built and is surrounded by illuminated wine racks.
In line with the new design of the restaurant, changes to the menu have also been introduced. Speaking of his inspiration for the menu, Chef Rudi Liebenberg says: “The foundation for the cuisine comes from integrity and respect for the ingredient, to enjoy its true delightful flavour. Then, with our ideas flowing and the flavours combining, we created Planet’s locally inspired new Cape Classics menu”. With fresh ingredients brought in every day, the menu is a culinary journey with discoveries such as rooibos cured ostrich and crayfish ceviche with Namibian red crab remoulade. Rudi’s legendary springbok pie and tomato variation dishes will still feature on the menu, as well as a daily soufflé and indulgent degustation menus for vegans, for sweet teeth and for adventurous palates.
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6 January 2011
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