Dining at chef's table

IT'S NOT every day that you break your fast with a top quality six-course meal served at the chef's table of a upmarket hotel.

After a three days' dry fast I was invited to the Saxon Boutique Hotel and Spa chef's table in Sandhurst, Johannesburg, to experience the true flair and exhilaration of acclaimed head chef Werner Snoek.

What's a chef's table, you might wonder? In fine restaurants chefs often have a table in the kitchen so guests can see their cuisine being prepared and feel like a culinary insider.

Chef Snoek takes the concept several steps further by orchestrating a dazzling presentation for the eye.

When you think of the Saxon, you think of the luxury of silverware, fine bone china and, of course, delicious food. After all, this is where the who's who on the continent dine.

We were seated next to the kitchen at a decorated table. Through a huge window we were able to see the master and his sous-chefs in action.

The cosy atmosphere, the intimate setting coupled with excellent food and wine certainly made for an unforgettable and unique experience.

We were able to watch the food being prepared and plated in the state-of-the-art kitchen. Chef Snoek was relaxed in his lead role, while his team prepared the groundwork for the next act.

He took care to sample the high level of perfection through this method of quality control.

The table atmosphere was very tranquil while we were being served and we relished our front-row seats as we observed all the excitement behind the scenes.

While the head chef communicated with us , we were offered the day's freshest menu choices and the head sommelier gave us several expert suggestions of wines from which to choose.

My first meal after three days of dry fasting was an aperitif called amuse bouche, spice-smoked chicken and rocket terrine coronation dressing.

It was good and bursting with flavour.

It was followed by foie gras tasting torchone, toasted brioche, seared escalope, orange leather, rum and raisin compote and presentation was out of this world.

Then it was time for shellfish risotto, sous vide crayfish, langoustine, mussel, scallop, squid tempura bisque.

This classic dish not only tantalised the eyes, but was convincing to the palate.

It was time for the main meal. We were treated to Lamb Wellington, which was served with chicken liver duxelle, sherry lentils, roasted onion puree and truffle jus.

Dessert was the highlight of the meal from both an entertainment and a taste perspective.

We had Gateau Opera that had chocolate marquise, sponge, mousse, tuile and chocolate ice cream that was prepared by pastry chef, Zimbabwe-born Joseph Javeangwe.

As if that was not enough, we had a three-cheese soufflé, brie praline with walnuts, saffron poached pear and oatmeal ice-cream.

I should mention that I did not opt for wine with my meals.

How does Snoek come up with all these delicious ideas?

"We adhere to a fundamental philosophy of preparing only the freshest local ingredients, aiming for dishes that are colourful and experiential," he says.

Snoek says his chef's table menu varies, depending on what people want to eat.

It is a perfect event to mark any special occasion from corporate celebrations to birthdays, anniversaries and bachelor parties.

The menu is customised and themed according to preference.

A bespoke Chef's Table dinner makes an ideal gift for serious foodies and those difficult to shop for friends.

"We have an interesting mix of international visitors to the restaurant. This is not a challenge, but an opportunity to use my creativity."