79 Orange Street
8001 Cape Town
Planet Restaurant at the Mount Nelson hotel evokes grandeur of galactic proportions, combining heavenly flavors, impressive and unique atmosphere, and classic Old World attention to detail. Stars dazzle and dangle overhead but the food shines brightest, with set menu “journeys” and a-la-carte options that offer fare both world-class and utterly South African. Acclaimed and adventurous executive chef Rudi Liebenberg, known for being a virtuoso with tomatoes, guides you deep into tastes and textures, and keeps it fresh and exciting with a new set menu each week. At Planet, you taste ingredients both familiar and exotic in original and luscious combinations, like rooibos-cured ostrich or kabeljou braised with seaweed. The service is attentive and personable – the chef is known to visit tables and guide diner’s choices – but ever discreet. The sommelier in particular can advise on the countless fine wines in the cellar, most of which grew on South African vines but with some from abroad as well. Dine in the beautiful restaurant with conservatory or in the cellar for the more private dining, and afterwards enjoy a drink in the lounge for Cape Town’s best cappuccino or a perfectly mixed cocktail. For your special celebration or intimate occasion, the stars are in alignment at Planet Restaurant.
Great as always! We'll keep on spreading the word about your wonderful hotel and restaurants! Just see if you can do something about dress codes please! These have become non-existant lately it seems.... and in our opinion not good for the oldest and well-known hotel of Cape Town.
P. Smith-Andrews, 02 Apr 2013, 13:49
I thoroughly enjoyed our evening. My main course (the springbok loin) was magnificent and the choc pub sublime, but the starter was not the chef's best effort. There were some hiccups with our orders, but it was quickly sorted out. Lovely ambience and having broken the ice with restaurant week (after the change from Colonial to Planet), I am ready for a repeat.
28 Sep 2012, 10:57
My wife and I made a reservervation through Restaurant Week website which worked perfectly. I had to change the reservation several times and it was so easy. This wsa the first time at the Mount Nelson for us. To be quite honest we always thought it was only for the rich and famous. We do appreciate fine dining so this experience was an intereting one for us. Everything was just as goos as we expected it to be. In the future we would rather save up and go to Planet rather than spending our money on food prepared without passion. The service was very good and friendly although I did see them making a few mistakes at a table near us. The atmosphere was also lovely and it made it a very pleasant, romantic evening! Thank you Planet. We will be back.
Derick van Wyk, 28 Sep 2012, 08:57
After arriving and being seated, the evening started to fall apart. The amuse-bouche was served before all my guests arrived and when this was queried by myself and the student chef one of the waitrons rather aggressively informed us that is the way they do it. Thus, half of my guests missed the briefing. Two of my guests decided they did not want to eat the menu prepared for Restaurant Week and made their selection of the normal menu. When it came to ordering we were once gain rudely informed that, by another waitron, “the idea is the whole table orders the set menu”. I politely informed the waitron that my guests can order as they please. Three of us decided to go with the Restaurant Week menu with all three of us selecting the same starter. All three of us received the wrong starter. This was quickly rectified but unfortunately, the smoked trout starter was something you would buy at a super market and put on a bagel for Sunday brunch. My main course arrived which turned out to be a teaspoon serving of the risotto, when this was queried the manager informed us that the order was put thru as a starter portion, this was once again quickly rectified. Other than the amuse-bouche issue, the two guests that ordered of the a la carte menu had a faultless culinary experience.
28 Sep 2012, 06:59