Executive Chef Rudi Liebenberg accepting his limited edition photograph in the Planet Bar at the Mount Nelson
The Journey Menu we ate. R330 for five courses. Recommended wines are extra. This menu is for the whole table only.
From the Earth vegetarian menu at R300 per person
Main á la Carte Menu – Starters
Salads and Soups
Main Courses. There is a separate dessert menu.
Our circular table at the Planet Restaurant before it filled up.
A nice touch, everyone gets a small table for their handbag, camera, etc next to their chair
An Amuse Bouche of tiny lamb kibbeh with tsatziki, vegetable spring rolls and crisp fish parcels
Executive Chef Rudi Lieberberg with Gaby Palmer Bolton Regional PRO of the hotel and Orient Express group
Sommelier Carl Habel joins us at the table
Our first starter: Spiced cured salmon Trout on cauliflower crème
From the main menu: Tomato soup, smoked mussels, and a tomato tart
From the main menu: 5 Oysters with horseradish
Rijks marvellous Semillon
Our second course, delicious layered Duck terrine with prune puree and pickled quince salad
From the main menu: Black pepper & coriander cured springbok carpaccio, with smoked aubergine, cracked chick pea salad
Our next course: a soft and smooth and crunchy Jerusalem artichoke risotto. So nice to see this rarely served vegetable used to its fullest potential
A mixed vegetable salad
Some of the marvellous wines we drank
Our main course of slow cooked pork belly with apple, onion and sprouts
From the main menu: The magnificent mushroom risotto
Another main course from the menu: Grilled Lamb loin, spiced lamb neck, pumpkin on cous cous
Gaby had slow cooked pasture reared herbed chicken on tortellini with baby root vegetables, and a velouté 
De Wetshof Edeloes Noble Late Harvest dessert wine 2000
Our dessert: the Hazelnut tart with a crème fraiche “sorbet”, crisp squares of caramel and some fruit and nut crumble. Just the right amount and a perfect counterpoint to the dessert wine
All these photographs are ©John Ford, Adamastor & Bacchus 2012
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