Restaurant Week
6-course tasting menu by Chef James Diack
R975
Would you like to enjoy a culinary and affordable dinner during the Restaurant Week?
Basalt serves a 6-course tasting menu by Chef James Diack during Restaurant Week.
Don't miss this chance to discover Basalt and try their delicious tasting menu for only R975.
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
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Restaurant Week Menu
With enthusiasm and natural flair, Chef James's new menu features flavour-led ingredients that are naturally raised and seasonally harvested at his family farm 'Brightside' in the Magaliesburg.
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JAPANESE AUTUMN
BY CHEF JAMES DIACK
6-Course Tasting Menu - R975 pp
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TASTING MENU
Please note: Pescatarian & Vegetarian menus upon request
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BREAD (V)
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JAPANESE MILK BREAD
with white miso & sesame emulsion
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AMUSE BOUCHE (P)
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DEEP FRIED OYSTER
enoki mushroom, crab cake, zucchini yakatori
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FIRST COURSE
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DASHI BROTH (P)
Tuna sashimi rolled in coconut ash, dashi broth, mustard shoots & edible flowers
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SECOND COURSE
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BAMBOO LEAF SMOKED DUCK BREAST
sake infused carrot, sesame & edamame Cremieux, duck bone demiglace
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THIRD COURSE
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PORK KATSU SANDWICH
charcoal brioche, panko crumb, shredded iceberg, Japanese mayo
*Optional substitute CHICKEN or SEA BASS (P)
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FOURTH COURSE
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BLACKENED HIBACHI MACKERAL (P)
aromatic herb drizzle, crunchy seed topping
OR
KING OYSTER MUSHROOM (V)
black radish crisps, mizuna emulsion, coconut crème, kimchi jiaozi
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FIFTH COURSE
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KAHUNI STYLE PORK BELLY or BEEF
poached duck egg yolk, seaweed & black bean purée, crispy scallions & bean sprouts
OR
SUSTAINABLE SAKE POACHED LINE FISH (P)
ginger, lemongrass & coconut emulsion, silken potato, renkon crisps
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SIXTH COURSE
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TEXTURES OF GREEN TEA & MATCHA
Matcha cheese cake, green tea infused white choc mousse, jasmine ice cream, matcha praline, kiwi & wasabi gel
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6-Course Tasting Menu by Chef James Diack - R975 pp
P = Pescatarian / V = Vegetarian / V* = Vegan
NB: Booking conditions: Diners will be requested to advise their menu preference (standard, pescatarian or vegetarian) in advance, and a R500pp deposit will be required to secure reservations.
What 74 people say about Basalt
Food | |
Service | |
Atmosphere |
Meal and service and were superb in a very chic venue
Very good menu, but a lot of dishes / ingredients were substituted due to the kitchen running out
Catching up in style - thank you for allowing us time to enjoy a great experience
We had an absolutely perfect evening at Basalt. The food, wine and ambience were out of this world, from the perfectly cooked steak, delightful desserts and beautiful setting, it was an incredible evening and we will definitely be back.
Had such an amazing dinner at Basalt. The restaurant is beautifully set out and the food only enhances the ambience. Still thinking about the mouth watering food and cannot wait to go again.
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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.