The 54 on Bath Hotel launched an exclusive new Chef’s Table dining experience on June 6, curated by executive chef Donaldson Madubela.
The Chef’s Table offers an intimate setting to indulge in a meticulously crafted nine-course menu, highlighting Madubela’s passion for local flavours and culinary innovation.
Located within the bustling heart of the Level Four Restaurant kitchen, the 54 on Bath Chef’s Table provides diners with a front-row seat to the culinary artistry and orchestration of the kitchen team.
This unique dining experience is available each evening at 6:30 pm, accommodating a maximum of four guests per session.
General manager of 54 on Bath Madeleine Roux noted that the Chef’s Table was more than a meal but an immersive experience that elevates how we engaged with food.
“With Chef Donaldson Madubela at the helm, we’re offering our guests a unique opportunity to witness culinary excellence up close, making every dinner at 54 on Bath’s Chef’s Table unforgettable.”
Guests will embark on a gastronomic journey through a curated menu that is a fusion of Mediterranean and South African cuisine featuring a beetroot cannelloni amuse-bouche, moving through succulent dishes like quail with lemongrass broth, seafood, and corn chowder, and culminating with the exquisite lime-o-lade dessert.
A wine pairing option is also available for guests who wish to enhance their experience.
Facts about Chef Donaldson Madubela:
- Chef Donaldson Madubela’s culinary journey is deeply rooted in his childhood experiences, inspired by his father’s passion for cooking.
- After honing his skills at the International Hotel School, Madubela embarked on a career that saw him refine his craft at prestigious establishments, including Mount Grace Hotel and Arabella Hotel, Golf and Spa. His tenure as executive chef at luxurious destinations such as Seychelles and Bazaruto Island equipped him with a profound appreciation for diverse flavours and cultures.
- Currently at 54 on Bath, Madubela brings his expertise back to South Africa, blending local ingredients with his international culinary experiences to create dishes that are innovative and rooted in tradition.
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