Located at the iconic Nelson Mandela Square in Sandton, The Michelangelo Hotel was designed to suit the classical Italian Renaissance theme of the square.
Although Piccolo Mondo’s décor may be rich and opulent, the menu is hearty, yet contemporary. National culinary team manager and the hotel’s executive chef, Trevor Boyd, doesn’t follow trends nor believe in ‘overdoing’ his food. He prepares wholesome, perfectly balanced dishes with finesse. His dishes may be approachable but his philosophy is about making the most of flavours and textures. He favours slow cooking ‘labour of love’ techniques and ingredients like coriander, cumin and cinnamon.
Trevor believes the days of ‘book-like’ menus are over and has developed a smaller menu that changes monthly and features a bit of everything, from grills to seafood. Classical training and experience shine through in technique and plating. The kitchen makes good use of nose-to-tail parts – like grilled beef fillet, served with shin pie and short rib tortellini.
Highlights include braised lamb neck tortellini, mushroom-stuffed chicken ballotine and the signature Michelangelo berry crème brûlée, theatrically served on steaming dry ice. The all-day dining menu is a hit, serving sophisticated favourites, as are the gourmet wine pairing evenings and the chef’s tables, where up to 10 people can be hosted for a six to eight-course dinner in the kitchen.
The dinner menu has a wine-pairing option but the wine list is also extensive – including wine by the glass – showcasing the finest South African estates, with a range of international labels.
“I cook comforting food that people can recognise, where the taste is familiar but it’s smartly done.” Chef Trevor Boyd
Address: 135 West street, Nelson Mandela Square, Sandton, 2146
Phone: 011 282 7000