Brett Ladds had the humbling privilege of working under the late President Nelson Mandela’s wing as private chef. Today, I stood in front of Brett’s Chefs @ 566. Passion and devotion shone through the plates, each item purposefully arranged, every ingredient prepared to perfection and presented with tender care. Tempted by the freshly baked chignon dome filled with a layered wild mushroom crème and sunny-side egg atop, I resist the urge and stick to the choice that tickled my fancy first: the German-style rösti – “adorned” with chive cream cheese, sautéed mushrooms, smoked Norwegian salmon, bedecked with a fried egg, crisp streaky bacon and smothered in hollandaise – alternating, complementing duos of crunch meets silk. Rumour has it the evening service menu has just undergone a revamp: duck confit, warm pear-walnut Stilton salad, cauli-stuffed deboned quail, a red-wine reduction beef Wellington and an already famous deconstructed apple crumble… I’m curious: if the warmth emanates like it does here, dinner too should be something Madiba would have done his happy-dance for. 566 Serene Street, Garsfontein; 012-998-8615.
By Anzelle Hattingh