Basalt Opens At The Peech Hotel In Birnam

One of the city’s most adored boutique hotels has undergone a massive make-over, and with it comes a new fine dining experience. Let’s introduce you to Basalt, a fresh take on tradition.

A Space That Compliments The Food

Above and beyond the addition of 14 new luxury rooms and a 2 bedroom villa to the Peech Hotel, owner James Peech has also added a fine dining restaurant into the mix. “The final part of the journey was to significantly enhance our food and beverage offering at the hotel,” says Peech. “Our original guest-only dining area has been completely re-built, and we have added Basalt, an entirely new space and concept, offering a stylish and refined dining experience for both guests and local patrons.” Chef Freddie Dias is at the helm of both restaurants and overseeing front of house is seasoned Maître d’hôtel, Lyle Scott (previously Four Seasons Westcliff and Marabi Club). Peech, Dias and Scott have worked closely together over the past few months to ensure all design, operational and front-of-house aspects have been considered.


Contemporary Global Cuisine

Inspired by all the kitchens he’s cooked in, Chef Dias has created a menu which sets sail across the world. The menu features several plant-based dishes on the menu with the focus being to take on the fine dining stalwarts in the nearby hubs of Rosebank and Sandton.


Some tantalising entries at Basalt include Salted Cod Brandade with lemon-glazed brussel sprouts and toasted sourdough; red cabbage braised in harissa and red pepper sauce; pan-roasted Kabeljou with cauliflower, lime and curry leaf butter; and slow-roasted pork belly ricarda negra with a toasted almond mole. These creations are plated on par with something one would find at the Stevenson art gallery. Chef Dias’ use of colour, texture and contrast creates dishes that can compete with the Redzepis and Massimos of the world.


The Man Behind Basalt

Cutting teeth under the wing of the legendary Luke Dale-Roberts, Frederico Dias started out in the kitchen of the Pot Luck Club in Cape Town where he ended his stint as Head Chef. Chef Dias brings global inspiration to the menu, having spent time cooking in some of the world’s finest restaurants, while his Portuguese roots and current love of Asian and Mexican flavours will also filter through. It is safe to say that the Joburg born chef is a force to be reckoned with and has made our Wonderboy list of 2019. He is soon to become a household name. Visit Basalt and experience Chef Dias’ work for yourself.


Details: The Peech Hotel, 61 North St, Melrose North, Johannesburg, 2196

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