The Saxon breathes new life into Joburg's Foodie scene
31 October 2012 by The Saxon
One is used to the general buzz that emanates from the Cape Town food
scene, understandably with their abundance of fresh seafood and close
vicinity of world class wineland.
However, the Saxon Boutique Hotel, Villas & Spa has turned the heads of foodies across the globe with the recent redesign, refashioning and rebrand of their various gastronomic experiences.
In keeping with his creative flair, and having introduced a whole new culinary culture to the hotel, Executive Chef David Higgs has injected huge amounts of energy and a 20/20 vision for the hotel’s cuisine raising its profile to among the best in the world.
From Chef’s favourite meal of the day, breakfast to decadent high tea and not forgetting the lavish Sunday Brunch which presents guests with the finest buffet in Johannesburg, Saxon presents the epitome of couture cuisine and a spell of choice.
Having started his career in the kitchen with this particular meal, the Saxon presents a breakfast menu that mirrors Chef Higgs’ passion and pride. Starting the day the Saxon way will seem like the only option when you experience a meal that is both nourishing and flavourful while catering to the various dietary needs of guests.
End the week off in the serene and stylish setting of the Saxon Terrace overlooking the glittering Johannesburg cityscape, exquisite manicured gardens and inviting pools under the affectionate African sun. The hotel comes alive with the Sunday Brunch Sessions, starting at 11:30 every Sunday. The decadence of the brunch experience encompasses the Saxon philosophy of showcasing the finest quality produce in a sumptuous selection of cuisine that offers something for everyone from lobster to international and local cheeses as well as a dangerously delicious dessert selection.
Pastries, crèmes and assorted truffles are some of the decadent items that are crafted by Chef’s passionate pastry partner, Chef Minette Smith. Every delicate bite-sized treat is fashioned according to the team’s exceptional standards, using only the finest imported and local ingredients. Indulge in a plated selection of sweet and savoury treats at the Saxon high tea, bringing the cliché “fit for a queen” to life.
Award winning Chef Higgs introduces his Italian-inspired philosophies towards cuisine into the new brassiere style restaurant, formerly the elegant Saxon Restaurant and Terrace, which has been refurbished and rebranded to bring guests high quality fare in an unpretentious manner. Ensuring the freshest and highest quality ingredients are prepared simply and with passion, the restaurant is set in a relaxed ambiance offering a casual and comfortable dining experience. Chef Higgs’ vivacious style of cooking complements the magnificence of this new dining experience; whether indoors or outdoors, this temperate venue is the perfect location for any occasion.
Working alongside Chef Higgs is Head Sommelier, Francis Krone who has been recognised both locally and internationally for his wine knowledge and expertise. Together this creative duo is whipping up impeccable gourmet experiences offering many a memorable event.
Shrouded in elegant mystique, the launch of the hotel’s brand new and highly exclusive fine dining restaurant, Five Hundred lingers on the lips (and taste buds) of foodies across the globe.
A culmination of a hugely successful 22-year career, Five Hundred is the product of Chef Higgs’ passion, expertise and creativity. The introduction of the fine dining menu is a creative combination of the latest gastronomic trends and Chef Higgs’ entrenched food philosophy of simplicity, zero compromise on flavour and use of only the freshest and highest quality ingredients.
Diners are guaranteed the finest cuisine, wines and ambience at this exclusive evening restaurant that accommodates a maximum of only 40 guests.
Make your way to the quiet suburbs of Sandhurst and treat yourself and your palette to a well-deserved pamper! Bookings are essential. Contact +27 11 292 6000 for more information.
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