Stepping into Spring with Restaurant Mosaic

We arrived expectantly at The Orient Boutique Hotel for the Spring menu launch recently, to a first class greeting complete with Champagne and the friendly smile of Sommelier Moses Magwaza. 


Our first stop, their Legacy Art Museum and a leisurely walk to take in the surroundings, armed with bubbles before lunch. 

Located within the Francolin Conservancy, showcasing contemporary and Moorish décor, The Orient with its ancient temple pillars and carved antique furniture adds exquisite character to these expansive gardens designed to attract butterflies, birds and bees.

It wasn’t long before we were seated in what I like to call my favourite, cozy corner of Restaurant Mosaic, with more bubbles ready for our culinary adventure and the magic of “Nasturtium”. 

Our first courses began as a fairytale with:

Intertidal Pool – Where Sweet meets Salty

Ocean Tempura, Tidal Pool, Chokka Crisp

Hidden Gem

Confit, Pickled and Roasted Beetroot, White Balsamic Honey


Little Luxuries

Lobster Moussé, Savoy Cabbage, Caviar d’Aquitaine

Then it was onto mains.. 

Rungis Market

Abalobi Catch of The Day which was Kingklip, Nasturtium Cream, Dill Velouté.


From the final flavours, I selected their “Blink-Blaar-Wag-‘n-Bietjie”, 36 Month Matured Charles Arnaud Comté, Bees Wax Honey Cream, Pumpkin Seed Granola paired with Domaine Lucien Crochet Le Cul de Beaujeu 2010 from Sancerre. 

Savoury, picture perfect and the ultimate cheese lovers dream! 

The magic of Mosaic is a dining experience that engages all the senses – taste, smell, texture, touch, mouth-feel and satiation, leaving you inspired and revitalized.

Chef Chantel Dartnall defines her approach as “botanical cuisine – to feature Mother Nature on a plate, where each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature.”

She believes that it is vital to serve visually appealing dishes that tell a story and stimulate diners’ senses from the moment that the food arrives at the table, a job that she does expertly as I am sure you can see from the images.  

Over the years, Chantel has been quoted as stating her universal truth when it comes to being a chef: 



& Simplicity.

Her latest seasonal menu “Nasturtium” brings us even closer to nature, capturing the essence of each ingredient. 

And with one of the most comprehensive wine cellars in South Africa, comprising of more than 80 000 bottles of wine, the pairing selections in my opinion, by Sommelier Moses Magwaza are unmatched anywhere else in South Africa.

In summary, an absolute haven making it the ultimate getaway for romantic occasions, birthdays, and celebrations of every kind!

If you haven’t booked yet, what are you waiting for?