Delectable Dining..


I was invited to attend the chef’s table as he launched his summer menu at the Beverly Hills Restaurant :

“The Sugar Club”.

Chef Tony Kocke was most patient (with me) and explained his thoughts and direction of each meal as we proceeded through a total of 9 taste SENSATIONS!

I enjoyed every last one of his delectable creations, with my favourite starter being the Salmon Tartar (Salmon, Cream Cheese and Caviar).

“If you cook, cook with passion or don’t cook at all

– Chef Tony Kocke”

And as you can see, his passion showed through in both his presentation and the taste sensation.

The view at the hotel is SPECTACULAR and the ambiance in the restaurant divine.

A little more information about Tony Kocke, Executive Chef for the Beverly Hills Hotel:

Tony Kocke grew up in Germany, and his first apprenticeship was at a Restaurant in Papillon in Berlin from 1978 to 1981.

From there he went to London were he held positions at tbe Dorchester hotel and the Savoy. We are pleased to have him with us now in Sunny South Africa. And even more pleased that he supports the Best Rugby Team SA has to offer, The Sharks!

It was a real pleasure to meet with him and be a part of his table. I look forward to going there again really soon!

For a real fine dining experience I highly recommend an evening out at the Beverly Hills Hotel with Chef Tony Kocke making your taste buds salivate for more whilst kicking back the troubles of the day with a view that wont quit.