Candice Philip was formerly head chef of Grei, the fine dining restaurant at Saxon Hotel, Villa & Spa. She served time in the kitchens of two of South Africa's top chefs Luke Dale Roberts and David Higgs, and has garnered prestigious awards that have marked her out as a chef to watch. Having dined at Grei in its heyday, and now at Basalt a number of times (as the seasonal menus are always an occasion to revisit), we love the way that Philip now presents a less restrained, more playful and colourful menu at Basalt – full of delicate touches, but also strong smoky ingredients, and exciting bursts of flavour.
Select from a five or seven-course tasting menu with optional wine pairing and the choice of pescatarian, or vegetarian options. View the menus here.
This is an evening of considered eating, as dishes are served at a leisurely pace, and you are encouraged to take the time to savour each one. Phillip's dishes are portion perfect – always a fine dining challenge for a chef – as each dish builds up to the next and it would be an awful waste if a diner filled up before reaching the fulfilment of the chef's vision and meticulous planning.
On arrival you'll be warmly welcomed by The Peech team who we have always found to be particularly delightful to encounter.
We recommend Uber and a wine pairing (or better yet, book a night at the Peech Hotel) to get the most out of your evening. The pairing is a great way to experience different taste sensations, and invariably we have found you end up finding a wine you’ll want to try again.
The intimate restaurant space is warm and inviting. It oozes casual sophistication, with its refined interior design touches, moody lighting, backlit bar, warm parquet flooring and pops of colour supplied by the velvety chairs and candlelit table arrangements. Doors open to the outside, keeping the restaurant well-ventilated and lovely on summer evenings, and with a fireplace, there's a cosy atmosphere on winter nights. There is secure parking on site.
For 2022, the Whi!te menu is available until Aug 20. The Spring menu launches Sep 7 and will be available until Oct 22, and from Nov 4 to Dec 17 you can book for the Festive Menu.
Dining at Basalt is special – an experience filled with unexpected flavours and eye-catching plating. We always look forward to what Candice will do next.
Note that Basalt is open for dinner (Wed–Sat). Booking is essential, and children aged 16 or over are welcome. Note your dietary requirements on booking and you will fin an accommodating reception.