Today marks the opening of The Red Room by Chefs Warehouse at Cape Town’s iconic Mount Nelson, a Belmond Hotel. Under the guidance of celebrated chefs Liam Tomlin and David Schneider, the new Pan-Asian restaurant is set beneath the hotel’s grounds and poised to become a one-of-a-kind culinary experience.
With a devoted following, owner-operators Liam and David will be joined by their two chefs de cuisine Geoffrey Abrahams and Teenola Govender. Backed by a wealth of experience working in some of the Cape’s top restaurants, Geoffrey and Teenola will lead the restaurant’s vision.
Bringing together Belmond’s well-travelled, cosmopolitan guests and Chefs Warehouse’s discerning epicurean following, The Red Room will offer an entirely novel Pan-Asian dining experience that is in a class of its own. “Our hope is that by bringing Chefs Warehouse to the Mount Nelson, we will aid in expanding the food and beverage offering for the already-legendary hotel, giving guests little reason to leave the property in search of world-class dining,” adds Liam.
The interiors
According to David, the Red Room as a space was actually conceptualised before the name. The interior has led the way for the service style, uniforms, menu items and drinks offering, making the entire package a cohesive experience. Once guests descend the red-panelled stairs and arrive at the brass-backed bar underground, there’s a sense that time and place are undefined. The unique venue and interior design is lavish and honours many of the original features from the old Grill Room. There’s an exciting sense of ambiguity and secrecy to being below ground.
The food
Rather than a menu that mashes up cultures, The Red Room by Chefs Warehouse will represent the entire food footprint of Pan-Asia, all the way from Myanmar and Indonesia to India and China. it is not about reinventing these flavours, and instead presenting their interpretation of what Asian food is in South Africa, with a unique focus on the experience itself. Guests can expect a return to the theatrics and nostalgia of old school dining halls in a beguiling, underground space.
The experience
Relax into a cosy, deep-velvet booth with a tea-infused cocktail or sake and sample any one of the flavour-packed small plates or alternatively, sink into a corner of the lavish dining room to enjoy a four-course set menu to share. The star of the show Peking Duck delivers the perfect crescendo to the meal, accompanied by Duck Consommé, dumplings, and marinated tofu.
Here, the ceremony and high standards of old-world dining will be celebrated in an opulent underground den, where time and place are ambiguous. Through a set of red velvet curtains and down a lacquered staircase, guests will arrive at a low-lit, glimmering bar with a tangible buzz in the air.
This new chapter for the much-loved Nellie heralds the evolution of the hotel’s gastronomic credentials, aligning with other exciting culinary developments. “Elevating the Mount Nelson’s gastronomic offering with the Chefs Warehouse team brings to life our vision of curating ever-new experiences for culinary curious guests. The Red Room offers a unique opportunity to experience the revival of a truly iconic space set beneath the buzz of the city,” concludes Tiago Moraes Sarmento, General Manager of the Mount Nelson.
