Belmond Mount Nelson Hotel Braai
We were super excited to attend Braai day at the Belmond Mount Nelson Hotel in Cape Town on the 25 February 2017.
From the moment we arrived at the booms that guard this exotic hotel at the foot of Table Mountain, we felt welcomed.
The outside braai is set up on the Oasis Bistro Terrace. Braai time officially starts at 12 pm. We were a little early, and the staff happily offered us drinks in the meantime.
We settled in on the terrace overlooking the resident pool and remarkable surrounding gardens with the trees offering shade for those needing it. The Belmond Mount Nelson is blessed to have an aquifer running through the grounds, so their grass is a lush green and their plants and flowers well watered.
As you sit on the terrace taking in the beautiful scenery with Signal Hill to the one side and smelling the braai, you take a deep breath and realise how lucky you are.
Just after 12 pm, we were encouraged to help ourselves to the beautifully laid out cold buffet inside.
Delicious treats from biltong and droewors to chargrilled chicken thighs, delicious cold meats, chorizo and springbok carpaccio. If that was not enough to the one side was a selection of plates of seafood.
Fresh shucked oysters lay on ice, perfectly cooked prawns, smoked trout, mussels and braaied snoek with plenty of condiments to make this experience an experience to be remembered.
As it’s a buffet braai, nothing is stopping you from having 2nds and 3rd’except the idea of the braaied meat, cold salads, warm veggies and “toebroodjies” that were still to come.
There is no one rushing you, you sit back and savour every morsel.
When you are ready, you go to the “braai” area where you place your order with the chef as to which braaied meat you require, have one or two or even more of anything on offer. You give an idea of how you would like it cooked, i.e., rare, medium rare, medium to well, etc. and go along and help yourself to the most extensive array of delicious salads inside. Salads like beetroot salad, butternut salad, quinoa salad, Caprese salad, prawn tabbouleh, curried cauliflower, baby potato salad, broccoli, asparagus and marrow salad and your tomato, feta cheese salads to name but a few.
Once you have decided which of the amazing cold salads you want, there is still all the hot veggies and toasted breads (toebroodjies”) to choose from.
I strongly suggest making a cold salad round and then the hot veggie course otherwise you miss out on the total taste explosion on offer.
Your perfectly cooked braaied meat is brought to you by one of the chefs and the meat simply melts in your mouth.
Besides having seared tuna, there is sirloin steak, soft, succulent lamb chops, port spare ribs, sosaties, a venison potjie, lamb ribs, boerewors which I believe is “home” made and peri peri chicken thighs.
You certainly have to take a walk down there though as this is where you find all the delicious hot veggies. Creamy and I really mean creamy spinach, big black mushrooms, perfectly braaied corn on the cob, potato bake and don’t forget your “toebroodjie” or garlic bread.
Try a cocktail, or a glass of ice cold Brut to tease your taste buds and enjoy your finger-licking meal. And although the dress code is smart casual licking those fingers (and if no one is looking ……….. your place J ) is a tradition that simply can’t be avoided.
If you can still move and have a little space left, there is still dessert on offer and here too, the chefs certainly don’t hold back. From cut up watermelon to mango and thickly whipped cream to melktert with a little peppermint twist to doughnuts, a peach tart to die for, delicious cupcakes and a berry and coconut vernine.
What a way to end off a perfect meal and afternoon.
The only disappointment was that you couldn’t possibly try everything on offer, but then again this is a perfect excuse to come a 2nd or 3rd time.
I will recommend attending the braai to anyone that would like something different (not having to lift a finger other than dishing up for yourself), awesome taste and variety while at the same time getting total value for your money.
With Head Chef – Llewellyn Hurter in attendance overseeing chefs, Michael Maliti, Olwethu Plaatjie, Kholiwe Dyalvana, Michael Esterhuizen, Kim Grosch and Cynthia Mahoua you know your meal is going to be top notch.
The Assistant Restaurant Manager, Terrence Rank regular checks on the patrons in an unobtrusive way, ensuring you are thoroughly enjoying yourselves and that the lovely waitresses meet all your needs: Margaret, Amanda, Nozuko, Bulelwa and Goitseone. Overseen by the hostesses Thando and Patience.
And certainly last but not least is the attending bar ladies, Emmalyn and Khanyilsile. Making your time at the Belmont Mount Nelson Hotel truly unforgettable!