What 74 people say about Basalt
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| Service | |
| Atmosphere |
Good food. Good service. Fair portion size. Only criticism was that I was still a bit hungry when I left after 7 courses.
What a wow 🤩 .All The food courses taste Devine. Presentation on point & great 👍🏾 service. I would definitely recommend. This is what I call fine dining
Dear MN, Thank you for supporting our team at Basalt, and for your awesome review! We are delighted to have shared the Chef Candice Philip dining experience with you, we hope to see you again soon.
Amazing restaurant, the food was incredible and the service was outstanding.
From the moment I drove onto the premises I knew I was in for an experience. The rolled bread with caramelized onions and parmasan spread 👌🏾 the muscles tasted like they're fresh from sea, never had such good pork belly, dessert and the sweet treats were very delicious. Indeed an experience!
Amazing food, amazing service in a beautiful little restaurant.
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About Basalt
Cuisine: Vegetarian, Contemporary
BASALT
RESIDENT HEAD CHEF JAMES DIACK
An intimate and contemporary dining space situated at The Peech Hotel in Melrose, Johannesburg. For SA Restaurant Week April 2023 our new resident Head Chef James Diack has created a menu inspired by his passion and commitment towards sustainable dining and provenance.
CHEF JAMES DIACK
Introducing Head Chef James Diack, a culinary mastermind with a passion for farm-to-table cuisine. With over a decade of experience in the industry, Chef James has made a name for himself by creating unique and innovative dishes that showcase the freshest, locally-sourced ingredients.
What sets Chef James apart is his commitment to sustainability and his deep connection to the land. He sources the majority of his produce – including wild boar, chickens, mielies, pumpkins, cucumbers, string beans, and edible flowers – from his family farm, Brightside, nestled in the picturesque Magaliesberg mountains.
With a focus on using only the finest, seasonal ingredients, Chef James creates menus that are not only delicious but also environmentally conscious. His passion for food and dedication to quality is evident in every dish he creates, from the simplest of salads to the most complex of entrees.
As the new Head Chef of Basalt, Chef James brings his culinary expertise and his farm-to-table philosophy to our kitchen. We are thrilled to have him on board and can't wait for our guests to experience the incredible flavors and textures of his cuisine. Get ready to be wowed by Chef James Diack's inspired dishes, made with the freshest ingredients straight from the farm.
Dear Shuaib, we are glad to hear that overall you enjoyed your evening at Basalt. Sorry that you felt our portions were not sufficient for you. Our tasting menus focus on the hero ingredient for each dish, and we try not to overwhelm diners with large portions of starch. For our main courses the protein is measured and portioned according to fine dining standards. Our objective is for diners to feel 'replete' following 7 courses, but not overwhelmed.