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
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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 |
Great food by Chef James Diack with amazing flavours.
Everything was amazing from the service to the food and overall feel of the restaurant. A night to remember honestly. The pricing however, surprised me considering that its restaurant week
Stunning ambience, cozy restaurant and the service was out of this world! The food, delectable!!
Food was very tasty and good portion size. Seating a little congested. Overall a very good night out and a great experience.
Basalt was a lovely experience, the service was immaculate and everyone was super friendly including the chef. The food was largely great and I managed to taste everything as i was sharing with my husband. Some dishes I loved and him not and vice versa but overall, worth the experience.
What stood out was the cold Cucumber soup, the pork main and definitely the dessert.
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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.