The Red Room at Mount Nelson combines cosy with sophistication
Headed by Chef David Schneider, The Red Room at Mount Nelson, a Belmond Hotel, offers an immersive restaurant and bar experience. Diners are greeted with two curated moments: relax into a cosy deep-velvet booth with a tea-infused cocktail or saké and sample any one of the flavour-packed small plates from the á la carte menu, including grilled scallops with Tom Yum foam and Kombu butter or Korean BBQ pork steamed buns. Alternatively, sink into a corner of the lavish dining room to enjoy a four-course set menu to share. The star of the show, Peking Duck, delivers the perfect crescendo to the meal, accompanied by Duck Consommé, dumplings and marinated tofu.
The ceremony and high standards of old-world dining are celebrated in an opulent underground den, where time and place are ambiguous. Through a set of red velvet curtains and down a lacquered staircase, guests will arrive at a low-lit, glimmering bar with a tangible buzz in the air. Beyond it, the dining room is fun and luxurious, bearing many of the original features of the Nellie’s iconic 70s Grill Room that came before it.
“Our hope is that by bringing Chefs Warehouse to the Mount Nelson, we will aid in expanding the food and beverage offering for the already-legendary hotel, giving guests little reason to leave the property in search of world-class dining,” said Chef Liam Tomlin.
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