Revered for his passion and commitment towards sustainable dining and provenance, Chef James Diack is tangibly passionate about the quality and natural flavours of the produce he uses: "we cook what we get, not what we want - the soul of proper provenance".
As Resident Chef at Basalt, Diack creates a series of seasonally inspired tasting menus that feature premium free range, naturally reared and organically grown produce sourced largely from his family farm 'Brightside' in the Magaliesburg.
Basalt is open for dinner service from Thursday to Saturday
offering a 6-course tasting menu.
Basalt is the ultimate space to enjoy a fabulous private dinner party or relaxed cocktails & canapés.