The Chef's Table Menu | September Edition at Tribute
Dates: 1 – 30 September 2026
Location: Tribute Restaurant, Apogee Boutique Hotel & Spa, Waterkloof Ridge
Every month, we hand the Tribute kitchen over to our chefs. Chef's Table is their space to play - a limited-time menu where each chef steps out of the brigade and puts a dish of their own on the pass. No brief, no template: just their creativity, their story, their plate.
The September edition runs every day from 1 – 30 September 2026 at Tribute Restaurant, alongside our à la carte menu.
THE SEPTEMBER MENU
Starters
Beetroot-Cured Salmon | Chef Jadine — R165
Delicate beetroot-dyed smoked salmon with a cucumber and herb mousse on a crisp potato rösti, finished with a garden of hand-turned cucumber, carrot and beetroot roses and a honey vinaigrette.
Pan-Seared Duck Breast | Chef Kenosi — R155
Pan-seared duck breast, oven-finished for a tender, blushing centre, resting on a silken butternut purée. Draped in a red wine and black cherry jus with a black cherry gel.
Mains
300g Sirloin, Brandy-Parmesan | Chef Danny — R285
Grilled 300g sirloin with a vibrant couscous salad of cherry tomato, cucumber, sweetcorn and rocket in a light vinaigrette, finished with a brandy and Parmesan cream sauce.
200g Ribeye & Queen Prawns | Chef Kate — R465
A surf-and-turf pairing of 200g ribeye and two queen prawns, served with sautéed potatoes and a garlic and herb cream butter.
Teriyaki Salmon | Chef Peter — R380
Teriyaki-glazed salmon with toasted sesame seeds, sautéed bok choy and crispy sweet potato hash brown, finished with a delicate teriyaki glaze.
Vanilla & Butter Poached Lobster | Chef Peter — R485
Vanilla and butter poached lobster with a subtly spicy tomato risotto, Parmesan shavings and a crisp Parmesan wafer, finished with fragrant basil oil.
Desserts
Decadent Chocolate Sphere | Chef Lene — R145
A chocolate sphere revealing salted caramel and chocolate mousse, with hazelnut praline and a scoop of espresso ice cream.
Rose & Pineapple Sponge | Chef Anke — R125
Chocolate sponge crowned with rose cream and pineapple jelly, finished with delicate white chocolate shards.
BOOK YOUR TABLE
📧 reservations@apogeehotel.co.za
📞 012 786 0740
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