Cape Town's dining scene has long thrived on collaboration. From chef partnerships to creative crossovers between art, design and hospitality, the city's most memorable experiences often emerge when different disciplines meet around a shared vision.
This winter, one such meeting promises to captivate the senses. On 26 June 2026, AMURA by Ángel León and ANTHM Cocktail Bar will come together at the iconic Mount Nelson, A Belmond Hotel for an evening that explores the relationship between food, flavour, atmosphere and storytelling.
Presented as a one-night-only experience, the collaboration brings together two of Cape Town's most distinctive culinary voices: AMURA's ocean-inspired gastronomy and ANTHM's meticulous approach to contemporary cocktail culture. The result is an event that extends far beyond food and drink, creating a multi-sensory journey shaped by the sea.
A Shared Philosophy of Craft
At first glance, marine-inspired fine dining and cocktail craftsmanship may appear to occupy different worlds. Yet both AMURA and ANTHM share a commitment to precision, restraint and ingredient-driven creativity.
AMURA has become one of Cape Town's most compelling dining destinations through its connection to the philosophy of Michelin-starred chef Ángel León. Often referred to as the "Chef of the Sea", León has built an international reputation for exploring the culinary possibilities of marine ecosystems.
At AMURA, this philosophy translates into dishes that draw deeply from the ocean's diversity. Seafood, sea vegetables, marine broths and coastal flavours are treated with extraordinary care, creating menus that feel both innovative and deeply connected to nature. Across the city, ANTHM Cocktail Bar has cultivated a similarly devoted following through its atmospheric approach to mixology.
Led by acclaimed mixologist Tetsuo Hasegawa, ANTHM's drinks are informed by Japanese bartending traditions, New York listening-bar culture and the Cape's rich botanical landscape. The result is a cocktail programme that values balance, subtlety and sensory depth.
A Dialogue Between Ocean and Glass
The evening is built around a carefully curated pairing experience in which food and cocktails exist in conversation with one another. Hasegawa's creations are known for their use of delicate teas, citrus oils, smoke, Japanese spirits and foraged botanicals. Each ingredient is selected not only for flavour but for the emotional response it evokes.
This approach aligns naturally with AMURA's menu, where textures, salinity and acidity are used to create layered experiences inspired by the ocean. Together, the two disciplines explore a broader question increasingly shaping contemporary hospitality: how can flavour become an immersive experience rather than simply a meal? The answer, in this case, lies in a careful orchestration of scent, sound, texture, presentation and atmosphere.
The Nellie as Cultural Host
For generations, the Mount Nelson has occupied a unique place within Cape Town's cultural landscape. Affectionately known as The Nellie, the historic hotel continues to evolve while remaining rooted in its heritage. Increasingly, it has become a platform for creative exchange, bringing together chefs, artists, designers and cultural tastemakers through carefully considered events.
"Mount Nelson has always been a place where culture and hospitality naturally meet," says Patrick Fisher, General Manager of Mount Nelson, A Belmond Hotel, Cape Town. "Welcoming ANTHM to AMURA allows us to bring together two distinct creative voices in Cape Town's dining landscape. This collaboration reflects the spirit of The Nellie today: rooted in heritage while continually evolving the guest experience." That philosophy is evident throughout the evening's design, where every detail has been considered as part of a larger narrative.
A Menu Inspired by the Sea
For the event, guests will experience AMURA's Chef's Journey menu, paired exclusively with bespoke ANTHM cocktails created specifically for the occasion. The culinary progression begins with oysters accompanied by green gazpacho and spring onion whey emulsion before moving into a delicate combination of hot and cold scallop served with oyster emulsion and citrus beurre blanc.
Further courses include langoustine with sweetcorn, mole and dark chocolate, followed by plankton risotto with aioli and squid. The journey continues with dry-aged seabass served alongside pil-pil sauce before concluding with one of AMURA's most celebrated creations: mussel caramel with brown butter and seaweed. The menu demonstrates AMURA's distinctive ability to balance refinement with a sense of adventure, inviting diners to reconsider familiar ingredients through a marine-inspired lens.
The Art of Anticipation
In keeping with the evening's spirit of discovery, the cocktail pairings will remain undisclosed until guests take their seats. This element of surprise forms part of the experience itself, encouraging diners to engage with each pairing without preconceived expectations.
For those choosing not to drink alcohol, a fully developed non-alcoholic pairing menu will also be available, reflecting the growing global appreciation for sophisticated spirit-free experiences crafted with the same level of care as traditional cocktails. It is a thoughtful touch that aligns with modern hospitality's increasingly inclusive approach to dining.
An Evening of Sensory Storytelling
Limited to just 50 guests, the single-seating event promises an intimate atmosphere where every detail contributes to the overall experience. More than a dinner, it becomes an exploration of craftsmanship, creativity and the emotional power of food and drink. Through the interplay of ocean-inspired cuisine, precision mixology and the timeless elegance of The Nellie, the evening offers a glimpse into the future of experiential dining.
For one night, sea and spirit converge — not simply on the plate or in the glass, but in a carefully choreographed celebration of culture, connection and the enduring magic of shared experiences.
Credits
Images: Supplied
