What 74 people say about Basalt
| Food | |
| Service | |
| Atmosphere |
Flavour, flavour, flavour!! Well trained staff, wine paring spot on.
A place where good food is complemented with knowledge staff.
The attention to detail is refreshing.
I would definitely suggest the wine pairing, looking forward to visiting again.
Dear Beverley, thank you for your wonderful review, our team are delighted to receive your comments. We also look forward to your return soon!
Well designed menu from Candice Phillip yet again, with excellent wine pairing. Always a very enjoyable evening at Basalt, thank you!
Dear Hendre, It's always the greatest pleasure to welcome return guests back to Basalt. We are really pleased you enjoyed your evening at Basalt. Thank YOU for your support and patronage.
Our dining experience was really great. The waiters were always on hand to offer great service. The food was divine. Will definitely be recommending Basalt to all of my friends.
Dear Thobile, it's our pleasure and a highlight for Chef and our team to receive feedback such as yours. We look forward to welcoming you back again soon.
The best culinary experience
Dear Sakhile, many thanks for your glowing review of the Chef Candice Philip dining experience at Basalt, we are delighted to receive this and share it with our team! We hope to see you back again soon.
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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 Annette, thank you for your lovely review and comments, this makes our efforts all the more worthwhile! Look forward to your return (we hope) one day soon.