Art Cuisine

It doesn't matter whether you are a recognized chef, a student, or just someone who appreciates tantalizing, expertly crafted food. Everyone should have a look at the newly updated culinary masterpieces in our food gallery link. Also be sure to leave a comment if there is something on your mind, your feedback would be greatly appreciated.

The exclusive Michelangelo hotel in Sandton, Has
brought high end tasting menu's to Johannesburg foodies with the launch of their chefs table whereby for a very affordable R475,
guests are treated to a luxurious, innovative and thoroughly
delicious ten course menu, including the best of South African wines to accompany each course. Guests are also exposed to the
immense excitement and banter of having a front row seat, in the
center of the kitchen, watching some of South Africa's best chef's
preparing culinary delights before their very own eyes.

Sample menu

• Amouse bouche: Seared Foie Gras on Brioche french Toast with a spicy banana chutney.
• Marinated Salmon encased in a crispy Springroll, with a soya glaze, wasabi froth and a citrus jelly
• A spicy oriental broth with a poached chicken and sprout tian.
• Pickled Kingklip on a corn and avocado salsa accompanied
  by a cucumber salad and a balsamic reduction.
• Palate Cleanser: A lime and tequila Shooter.
• Honey glazed Duck breast resting on a rice pilaf, and
  topped with a purree of spinach.
• Proscuitto wrapped monkfish on a cauliflower cream,
  served with a spiced shrimp tortellini and a coriander oil.
• Grilled Lamb loin accompanied by an onion marmalade
  tart and a roasted brinjal and tomato souffle.
• Orange and Rum Sorbet
• Blue cheese custard and a roast fruit compote, encased
  in crispy Parmesan biscuits.
• Totally Nuts: Hazelnut and Pistachio mousse sandwich,
  accompanied by an almond tuille and a white chocolate
  truffle.
  

The chefs table menu changes daily according to ingredient availability and is always unique and fresh. It is a truely delicious way to enjoy a special occassion. It seats a maximum of ten people and bookings are essential.

Reservations can be made at: (011)282-7000.





















The Culinary team responsible for the tantalizing treats above were, from left;

Alex Gaspar, Yul Smith, Quinton Bennet and Jaco Goosen.