Five hundred & Ruinart dining experienceGastronomic luxury makes history as two pioneering brands come together in an association to satiate the finest of palates the world over. The House of Ruinart joins The Saxon’s famed five hundred in a collaboration of dining, passion and art where the deep-rooted tradition of the world’s oldest champagne house meets the innovation of one of South Africa’s finest chefs in a space synonymous with elegance, refinement and sheer magnificence.
The pairings focus on evoking the inherent character of two highly distinct regions – the wholesome goodness of Executive Chef David Higgs’ organic gardens and identifiable flavours of South African cuisine, and the straw-gold streams of tight bubbles found in the House of Ruinart Champagne, with structures ranging from light and delicate to bold and robust and more than a whiff of epicurean superiority.
“The Saxon is proud to announce the Ruinart Experience at five hundred,” said Managing Director, George Cohen. “We have created this experience in celebration of the close collaboration between the highly-regarded House of Ruinart, the world’s oldest, most prestigious champagne, and the Saxon, voted the World’s Leading Boutique Hotel since 2001.”
As an award-winning fine dining destination in its own right, Saxon five hundred combines luxury and understated exclusivity with an innovative approach to cuisine. Executive Chef David Higgs is passionate about creating a menu that is specially designed to tempt the palate and invigorate the senses. “I believe in constantly experimenting with exciting new cooking techniques and bold flavours, bringing in a few unexpected twists and turns as an element of surprise,” relays Higgs. “I draw my inspiration from contemporary world cuisine and classical combinations as well as intriguing modern African influences, at all times using only the freshest, handpicked seasonal ingredients and carefully selected artisanal produce.”
The Ruinart Experience at Saxon five hundred promises to be exactly what guests have always expected from both brands - surprise, enchantment, and discovery - an exquisite experience that begins from the moment of arrival. Guests are escorted down a sleek black hallway lined with the finest crystal stemware, past the open kitchen through a discreet door into the restaurant’s Chef’s Table. The spacious room with its stunning contemporary art and elegant Ruinart accessories is an intimate escape, offering a unique blend of privacy and glamour. "Our brands share the same values when it comes to ultimate pleasure and passion for the Epicurean way of life," remarked Niel Hendriksz, Moet Hennessy Portfolio Ambassador for Africa.
The Ruinart Experience
• Offered to up to 8 guests at the private Chef’s Table for a truly interactive, mesmerising and unique experience, with the central focal point being the open plan Chef’s kitchen and impressive glass wine cellar
• Chef presents a 6 course seasonal tasting menu that complements the two distinct brands – with local produce from Chef David Higgs’ organic garden, the hotel’s organic regional suppliers and the finest beluga caviar, foie gras and crayfish (sourced internationally)
• Tailor made to guests’ preferences, each course is paired with a glass of Ruinart – starting with the R du Ruinart, graduating to the Blanc de Blanc, the Ruinart Rose and finally, the pies de resistance… the Dom Ruinart 1998
five hundred is open Tuesday to Saturday, evenings only, from 18:00. The exclusive six-course Ruinart Experience menu for £321 (ZAR4900) per person can be reserved 72 hours in advance for a minimum of four people and a maximum of eight people.