Our visit to the Piccolo Mondo at the Michelangelo left us impressed and ready to go back and dine some more.
Springbok loin, with carrot puree, ostrich empanada and seasonal vegetables dry ice, arriving at the table in a n a mystical cloud of smoke with incredible food and flavours. The staff are super-professional. The sommelier really impressed me, even knowing which wine glass was best for our pinot noir. My wine glass was never empty − he was super attentive and at the ready with our perfectly chilled bottle of Shannon Pinot Noir.
The main of springbok loin was cooked to perfection, while the dessert of dry-ice créme brûlée, with berries and biscotti, was a marvel (the smoke that comes out of the serving bowl and an absolute taste sensation).
Executive Chef Rob Creaser was fascinating to speak to and very congenial, knowledgeable and passionate about his trade. He let us in on the high tea-menu offering, future food-and-wine pairings at Piccolo Mondo, as well as the chef’s table inside the kitchen.
Physical Address: The Michelangelo Hotel 135 West Street Nelson Mandela Square Sandown 2146. Read more about the restaurant and hotel here.
By Margret Brink