Last week, Sandton Sun’s executive chef, Gerard Vingerling curated a 5-course fine dining experience to launch Sandton Sun’s San Restaurant and Deck’s brand new menu.
Chef Gerard joined Sandton Sun almost exactly a year ago. He worked for the Tsogo Sun group since 2009 and has had stints at hotels such as 54 on Bath, Southern Sun Montecasino and, most recently, The Palazzo Hotel at Montecasino.
Sandton Sun’s San Restaurant and Deck, located on the Tsogo Sun Sandton Mile in the heart of the Sandton Business district, is renowned for fine dining offset by an exceptional wine list.
Having had the privilege of attending and experiencing Chef Vingerling’s fresh perspective on fine dining a month into his stint at Sandton Sun last year, I came in with high expectations.
My expectations were well and truly met.
After a brief introduction from Chef Gerard and his team, we were served the amuse-bouche of Cape Rock crab, filled pasta, lobster bisque, brandy and sour cream and chives to whet our appetites. Paired with the tantalizing baby lonstoren rose, it paved the way for our starter: textures of calamari and crispy tentacles’ avocado. The combination of flavours made for a perfect match.
Our entree for the afternoon was salmon trout. Sat on a bed of warm potato salad and sweet corn salsa, the salmon trout was perfectly light and the potato salad and salsa added a subtle, sweet and complementary flavour to the meal. We washed it down with the light and vibrant L'avenir Brut Rose MCC Sparkling.
By the time our main, the ostrich fillet, was brought to our table, I was thoroughly full. But the quality of the lunch thus far compelled me to suck it up and discover extra space I didn't know I had.
And so I did.
This grilled fillet was set on crispy potato, creme leeks, warm olive and tomato salsa. I did not regret it.Then, unexpectedly, our dessert of golden cremeux, cocoa nib tuiles, malted mousse and citrus meringue, stole the show.
I’ve had plenty of outrageously delicious lunches over the course of the year, and this was right up there with the best of them.