San Restaurant unveils immersive Chef's Table experience
Guided by Executive Chef Gerard Vingerling and award-winning sommelier Miguel Chan, the experience begins outdoors with Mediterranean-inspired bites before moving into an intimate seated showcase in the kitchen itself. The seven-course menu is bespoke, changing with the seasons and guest preferences, and highlights premium ingredients like Cape Wagyu, Karoo lamb, and fresh coastal greens, all paired with carefully curated wines from both prestigious and emerging South African estates.
'Every ingredient has a voice,' says Vingerling. 'Our job is to listen and translate that into something guests can feel, not just taste. Each member of our kitchen contributes their memories, their backgrounds, and their personal taste. That's what makes this more than a menu, it's a conversation on a plate.'
Chan adds that the wine selection follows the same philosophy. 'Some of South Africa's most interesting wines aren't on supermarket shelves. They're crafted in small batches by winemakers obsessed with detail. Those are the bottles we want on the table.'
The Chef's Table is an intimate lunch experience that's made for special occasions. It's all about connecting over incredible food, thoughtfully paired wines, and good conversation. Bookings are by reservation only, so make sure you call ahead.
The seven-course menu is priced at R1,400 per person (excluding wine), with an optional wine pairing available from R895 per person, featuring one 100ml glass per course or seven glasses per bottle.
For a meal that's part performance, part culinary adventure, this Chef's Table is definitely a table worth talking about.
Hungry for more? Check out '' and ' Inside Ocaso, Rosebank's New Mexican-Inspired Hotspot ' for more of Joburg's best bites.
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