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Food & Wine Pairing Evening

 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-

Bookings :   


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