Wednesday the 27th of June.
We welcome Boncourage Wine Estate on board for our intimate,
interactive and inaugural Food & Wine Pairing Evening
Timbale of Baked Chevin with preserved figs on Cape Gooseberries, wild rocket and micro herb salad
paired with: 2018 Gooseberry Bush Sauvignon Blanc
Dry white wine with the aromas of guava and ripe tropical tones with a hint of gooseberry. ON the palate it is crisp, dry with mouth-watering gooseberry and tropical fruit salad flavour with a hint of citrus.
Free range chicken roulade wrapped in pancetta with a vanilla hollandaise
paired with: 2017 Chardonnay Prestige Cuveé
Dry oak matured white wine. The aroma has a forthcoming and diverse nose of citrus, vanilla & peach. On the palate an intense mouth-feel with flavours of grapefruit, lime, vanilla and butterscotch. Rich flavours with a long finish expressing characters of crème-brulee
Hoisin slow roasted pork belly on winter greens & creams potatoes, drizzled with pepper tree shiraz plum sauce reduction
paired with: 2016 The Pepper Tree Shiraz
Ripe red berry fruit aromas reminiscent of spicy plum jam complimented by pepper and vanilla. On the palate it is a full rounded mouth with soft tannin’s. Red berry flavours and spice follow through from the nose.
Decadent Belgian Chocolate Truffle Cake with Wild Cherry Coulis
paired with: Red (2018) & White (2017) Muscadel
Floral notes with expressive Muscat and raisin. On the palate it is well balanced, full sweet and rich with raisin flavours.
R320pp for a 4 course meal-