Daring Chef at Planet Restaurant Creates 6 Course Vegan Menu in Carnivore Country, South Africa

by , 12/30/11

Mt. Nelson Hotel, Cape Town, South Africa, COP 17, touching the earth lightly, carnivores, green design, sustainable design, eco design, eco-tourism, sustainable food, organic farming, the omnivore's dilemma, farming, vegan food, 6 course vegan menu, journey vegan menu, 5 star

The Mount Nelson Hotel hosted us and a guest two weeks ago while we were touring Cape Town’s numerous eco-initiatives. Our appetizer consisted of light pastries filled with beetroot, eggplant, turnip and other yummy veggies. This was followed by a Waldorf salad that was so good, we forgot to get a picture of it, and then a delicious marinated portabella mushroom terrine. We found this to have a little too much vinegar, a balance Liebenberg explains is difficult to find when food is no longer drenched in creamy French sauces and other sneaky veils.

The gazpacho soup had just the right kick to it, and the bean risotto was perfectly creamy and delicious. Our non-vegan guest was not so convinced and joked about heading to McDonalds afterwards, but that was more a dig at how seriously we were taking this awesome 5 star experience. The meal was rounded out with an excellent spiced chickpea fritter served with bean salad and quinoa – a difficult grain to source in South Africa, and an amazing fresh fruit terrine served with mouth-watering sorbet that even had our guest drooling.

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