The DaVinci Hotel and Suites is one of five Legacy developments situated within the richest square mile in Africa – Sandton. With its clean contemporary lines, the establishment provides hints of indulgent opulence, embellished with plush chairs and chandeliers. A feeling of utter extravagance permeates the place, and the monochrome colour palette helps create an ambience of sophistication.
The DaVinci contains 166 luxury hotel rooms. The rooms are of a superior level of comfort. Only actor George Clooney seems to be missing from the Nespresso coffee machines in the room.
I was significantly impressed by the size of the bed with its massive pillows and the feel of crisp white linen. Fluffy white robes, slippers and huge soft bath towels invite you to linger in the large bath, while another option is the huge shower where a variety of products are at your disposal. It’s sumptuous. The Maximillien Restaurant offers a sophisticated but not intimidating menu in a stylish atmosphere. Imagine soft lighting, dark wood furniture with a Baby Grand being played in the background. The restaurant is situated in the Legacy Corner of the Nelson Mandela Square with easy access to Sandton City.
The kitchen is run by Executive Chef, Sylvester Nair – a man with a mission. Hailing from Durban, Sylvester started his culinary pursuits as a boy where he prepared a ‘Chops Chutney’ dish as part of “show and tell.” He soon outgrew the flour-covered kitchen tops of his Mom’s kitchen to forge his own path. Not wanting to be compared to his famous Dad, Chef Luke Nair, Sylvester studied at the Culinary Academy on the Blacksburg(I wonder if it’s not Backsberg Wine Estate) Wine Estate in the heart of the Winelands. Hard work and dedication paid off and by the age of 21 Sylvester was appointed to the position of Executive Chef .
At the recent celebration of the local Bailliage’s Jeunes Chefs Rôtisseurs Competition, Chef Sylvester Nair made his debut at the event for the Chaîne. It came as a total surprise when Bailli Délégué, Philip Mostert, conducted a welcoming ceremony in advance of his being officially inducted into this elite group in March 2018. It’s a massive honour, indeed. My menu favourites include the Seafood Chowder which I have returned to savour on many occasions. It is chunky and delightful. The 300g Rib Eye is a popular choice, too. Imagine mussels, clams with a white wine velouté, a touch of tomato and spring onion and you are presented with the Sole En Papillote which is a mouthwatering treat. You may develop a craving for this and it does not seem to end. I enjoy the garlic and spring onion mash potatoes as a side dish, as well as seasonal vegetables.
The Chocolate Dome is a theatrical experience, one which you cannot describe in mere words but has to be experienced. Breakfast is like the breaking of a fast on a daily basis and is a royal feast. You can enjoy a traditional English breakfast, a full Continental breakfast, Eggs Benedict with spinach and salmon. The variations and options are endless and I highly recommend breakfast which is served until 11h00. The DaVinci houses what is believed to be the largest whisky bar in Sandton, the Maxim Lounge. Stocked to the brim with every whisky imaginable, it also houses a huge humidor with a sizable selection of cigars. The DaVinci has it all – wi-fi connectivity, a spa with a large variety of services on offer, a valet service, an infinity pool with terrace, gym facilities and 24-hour room service. They have excellent special offers, so do check their website.
THE DA VINCI HOUSES WHAT IS BELIEVED TO BE THE LARGEST WHISKY BAR IN SANDTON.