A fresh perspective on fine dining in Polokwane!

A group of specially selected guests had the opportunity to experience a new perspective on fine dining at the Protea Hotel Ranch Resort when they joined the Chef’s table on Friday evening, 4th September 2015, as the guests of Paul Shearer, General Manager and Nicola Burns, Marketing Manager. According to Shearer, the chef’s table events are presented on a regular basis and the purpose thereof is to entertain friends of the business with an interest in the hospitality fraternity. The invitations are exclusive and the group is kept small to ensure that there is no compromise on the experience. Dan Gee, Executive Chef and planner of the superb menu, said that his passion is the fine dining aspect of the job by creating new dishes and combinations to surprise the taste buds. Guests were Kate and Barry Rankin (Bloggers from Rupertapproves.com), Barbara and Ryan Sessel (Bloggers from Joburgsdarling.co.za), James Shirinda (Head of Risima, the Housing Finance Division of Limpopo Economic Development Agency) and Fulufhelo Simerone (Marketing Coordinator of Limpopo Tourism Agency). Before sitting down in Basil’s Fine Dining Restaurant, guests were entertained on cocktails in Old Joe’s Bar and the excitement grew as the evening developed. All the dishes in the five course meal were paired with the finest wines, selected from the cellar of Protea Hotel Ranch Resort. The starter was a Salmon Tartare Blini with flavours of vanilla and dill cream, complemented by a glass of Clos Malverne Brut, followed by Asian Duck spring rolls with carrot and cucumber salad and a spiced orange dipping sauce on the side, paired with Vondeling Rosé. Now the party really picked up and there were more surprises to follow. The Gnocchi and Gorgonzola Dish (Cream Gorgonzola sauce, crisp Parma and chorizo, rocket and charred apple) was served with Vondeling Chardonay and the fourth course, being a Beef Fillet Bordelaise was dished up with a fricassee of mushroom and baby onion, quail liver croutons, tarragon butter and port emulsion. The Vondeling Petit Rouge that was offered with this dish, did not disappoint and had the guests calling for more. The cherry on the cake was Gee’s own creation, the fifth course called “Cup of tea” that contained a subtle mix of rooibos panna cotta, honey gel, muesli crumble and burnt lemon. The Clos Malverne Honey Dew that was served to close the menu, was unsurpassed and the guests departed with new friendships fostered in an ambience of fine food and drink. Shearer told his guests that the Protea Hotel Ranch Resort places a high premium on the well-being of its employees and that
the staff of more than 200 are all accommodated on the premises. “We have a staff turnover of 15 years and once staff members are trained, they excel within the business and promotions follow.” The guests left the table with exclamations like “awesome”, “delectable” and “never tasted such a fine combination of tastes and flavours before”.
Written by Barry Viljoen, Polokwane Observer







  1. Do you have availability for Christmas Day lunch for 4 persons , if so what is the price & do you have a menu available .
    Thanking you regards Angela

  2. Hello I need to organise a surprise birthday for my grandma who is turning 90 I need to know how much can you charge for a lunch for 30 people. Please


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