NH Sandton is thrilled to welcome Donaldson Madubela as its new Executive Chef. Joining the team from Level Four Restaurant at 54 On Bath, Madubela brings a wealth of experience and a proven track record of leading award-winning kitchens. His expertise promises to elevate the hotel’s dining offerings, blending innovation with refined cuisine. With Donaldson’s arrival, NH Sandton introduces an exciting new menu that reflects his unique style and commitment to excellence. Known for his ability to fuse creativity with a deep respect for traditional techniques, Donaldson ensures that each dish is both dynamic and of the highest quality. His leadership marks the beginning of a new era for NH Sandton’s culinary team, where each plate is infused with creativity and passion, aiming to make dining at the hotel a standout experience for every guest.
Donaldson is set to transform the dining scene at NH Sandton with an expertly crafted menu that balances gourmet flavours with accessible pricing, ensuring a memorable culinary journey for all guests.
Menu Highlights:
Starters:
- Tuna tartare with avocado on toasted brioche, caper popcorn, and white anchovies.
- A selection of sushi and condiments.
- Goat’s cheese vol-au-vents with tomato and olive fondue.
- Beef Tataki: Seared beef fillet with a sesame crust, pickled ginger, and onion salsa, served with ponzu sauce.
Mains:
- Crusted venison with potato pavé and house-made apricot chutney.
- Pulled lamb shank with mashed potato and rosemary jus.
- Tamarind-glazed eggplant with sweet potato purée.
- Pan-grilled kingklip with coconut curry sauce and gooseberry chutney.
- Homemade potato gnocchi with mushroom and parmesan cream, finished with fine herbs.
Desserts:
- Mini vanilla crème brûlée with an assortment of berries.
- Death by Chocolate.
- A selection of macarons.
Donaldson’s innovative approach and dedication to excellence ensure that NH Sandton’s culinary offerings set a new benchmark, promising an exceptional dining experience that will leave guests eager to return