Myoga-a fusion of contemporary ideas from across the globe, served on your plate-11 July 2015

If ever you want beautiful and flavoursome dishes, Myoga Restaurant at the Vineyard Hotel is the place to visit. Head Chef Mike Basset has really carved a special niche in the foodie scene with his contemporary take on Japanese and Global fusion food. They offer various options for both lunch and dinner, we opted for the Seven Course Tasting Dinner.

Our waiter, the very lovely Adrienne, was so patient and helpful and really made sure we got the best experience, even ensuring we chose the dishes which photographed the best as after all, all the dishes taste excellent. Carl the Sommelier explained that as far as possible they try and incorporate as much wines from the Western Cape in their pairings, after all “Local is Lekker.”

Best Breadboard in CT
                                                                         Best Breadboard in CT

A breadboard upon arrival seems to be the norm at all fine dining establishments, but what we found unique about Myoga, was the variety offered to us. Delicious breads, which included a Beetroot Bread, Potato and Feta Roll and the all-important Rice Cracker, for those of us who have a love-hate relationship with carbs. The Truffle Butter went perfectly with every delectable slice. By far the best breadboard we have had in Cape Town

The Tickler
                        The Tickler

Your gastronomical journey begins with what Myoga calls: “The Tickler”, a four part Amuse Bausch, paired with the 2013 Simonsig Brut Rose. The berry aromas and floral flavours made a perfect partner for the Chicken Pistachio Boudon served with Tumeric Cauliflower, an aged Cheddar Potato Cigar with Chimacurri, a Squid Ink Arancini, with Smoked Hake and Aioli and, lastly, the Gazpacho shot with Artisan Pepper Labneh. The clear winner for me was the Squid Ink Arancini; the Smoked Hake was simply delicious.

Begin-Caramel Soy Pork Belly
           Begin-Caramel Soy Pork Belly

To “Begin”, they have four dishes to choose from and we chose the Caramel Soy Pork Belly plated with Star Anise Apple Purée, Sichuan Pepper Dipping Sauce and a Phyllo Potato Cigar. This was paired with the Stellenbosch Wine Estate’s 2012 Eikendal  Pinotage . The plum, berry and cherry notes brought out the best of the melt-in-your-mouth pork and apple dish. The crispiness of the cigar just added another dimension to the dish.

Begin-Country Rabbit Truffle Terrine
Begin-Country Rabbit Truffle Terrine

The second “Begin” dish we decided on was the Country Rabbit Truffle Terrine with water Kimchi, Southern Fried Quail Breast and Artisan Carrot Yogurt. The Rabbit and Quail were complimented by the 2011 Sijnn Saigee a blend of Mourvedre, Trincadeira and Shiraz. The Southern Fried Quail breast was so crispy and the moist Rabbit Terrine with hints of truffle was a perfect partner for this Unusual Red. The acidity from the Kimchi brought the very robust earthy tones of the wine down a level, a good combination.

Begin-Caramel Soy Pork Belly
          Begin-Caramel Soy Pork Belly

Lastly to “Begin” we had the All White Scallop, Macadamia Buttered Root Vegetable Purée, refried White Beans, Horseradish cream served with Orange Gastrique. The wine chosen to be paired with this meal is from the town of Robertson, the Springfield Wild Yeast Chardonnay. The pairing played like a smooth jazzy tune, every element was heard and felt and tasted, and full marks for this pairing.

The third course, aptly called “Winter Fashion”, is a selection of Wintery Dishes, a well thought-out refined take on Comfort Food. Making a selection here was extremely hard as everything read beautifully and had us salivating. After being reminded by Adrienne of what photographed best, we chose the Confit Duck, Veal Schnitzel and Grabouw Scotch Egg.

Winter Fashion-Confit Duck
          Winter Fashion-Confit Duck

The Confit Duck is served on a bed of Lentils, Guanciale Braise, and raw Honey smoked Sweet Potato Puree. The plating of this dish was one of the best I’ve seen, a very good looking dish indeed. Paired with the 2011 Domain Des Dieux, the musky oak notes of the wine and smooth tannin’s worked well with the duck.

Winter Fashion-Veal Schnitzel
         Winter Fashion-Veal Schnitzel

The Asymmetrical plating of the Veal Schnitzel in 3 bite size portions was very clever and though the veal was quite gamey it was brought down a notch by the 2012 Terra Del Carpo from the Antonji Rupert Stable in Franschhoek. The veal needed a matured wine that would stand up to the robust gamey flavour and the Terra Del Carpo did just that.

Winter Fashion-Grabouw Lamb Boerewors Scotch Egg
Winter Fashion– Scotch Egg

A new addition to the “Winter Fashion” Menu was the Grabouw Lamb Boerewors Scotch Egg Curry spice, Hanepoot jam, whipped Goats Brie, sweet jus , made a nice change as I always like when the dishes are put together before your eyes. Being paired with the Blended 2012 Cederberg Merlot Shiraz, tasting each element separately, one would think the two would have a fight, but once together a truce was called.

As usual every meal needs a trip to the seaside and this was no different as the fourth course called “Surf & Turf” didn’t disappoint. We were really pleasantly surprised by this course, all three dishes we had along with the pairing’s were impeccable. We tried the Black Salt Squid, Ancho Chilli Garlic Chorizo Prawns and Butter Marron.

Surf 'n' Turf-Ancho Chilli Garlic Chorizo Prawns
Surf ‘n’ Turf-Ancho Chilli Garlic Chorizo Prawns

One of the star dishes of the meal from this course was the Ancho Chilli Garlic Chorizo Prawns, mild Buffalo wing, Blue Cheese Spuma,
Avocado butter, crushed tortilla Chorizo Prawns. The spiciness of the Chorizo was strong enough to stand up to the normally overpowering flavour of the Blue Cheese and the Unique Blended 2012 Fable Mountain Five Blends wine was the perfect wine for this dish.

Surf 'n' Turf-Black Salted Squid
Surf ‘n’ Turf-Black Salted Squid

Black Salted Squid-, black Aioli, Anchovy, Lime Condensed milk, White Almond Gazpacho Sphere, Iberico Ham, Celery scented Potato paired with the Wooded 2013 Sterhuis Chennin Blanc.

Surf 'n' Turf-Smoked Butter Poached Marron
Surf ‘n’ Turf-Smoked Butter Poached Marron

Smoked Butter Poached Marron- Salmon crispy, Caramel Tamarind, Tamari seed brittle, Broccoli Rabe paired with oaky the spiciness of the 2014 Fairview Viognier

We were then treated to Palette Cleansers which offered a much needed breather after 5 delicious but rich courses.

Cleanse
                           Cleanse
The Event-Hoisin Baby Kabeljou
The Event-Hoisin Baby Kabeljou

Then it was onto the main “EVENT” and here was where we found THE STAR DISH. It was unanimously decided by all three that the Hoisin Baby Kabeljou, Bok Choi exotic Mushroom stir fry, Black Beannglaise, Shrimp Crackers, Coconut smoked Cucumber, Edamame Beans paired with the 2010 Domaine Des Dieux, a slightly acid wine, pairs beautifully with the fish resulting in a perfect partnership. The flavours start to dance in your mouth.

The Event-Boer Spiced Blackened Ostrich
The Event-Boer Spiced Blackened Ostrich

We also had the Boer spiced Blackened Ostrich, smoked Butter Spinach Phyllo parcel, Tomato Pomegranate salad, curried Apricot puree paired with another Unusual Red, the 2013 Spice Route Mouvredre.

The Event-Urfu Chilli Beef Shin
The Event-Urfu Chilli Beef Shin

Last but certainly not least we tried the Urfu Chilli Beef Shin, smoked Tongue, glazed Beef fillet, Heirloom Beet Salad, Beet yoghurt and Red Quinoa this was partnered by the 2009 Beyerskloof Field Blend of Merlot, Cabernet Sauvignon.

And then onto my favourite part of every meal: DESSERT, or as the folks at Myoga names it the “FINISH”, and what a finish it was. They really do catered for all your needs, sweet and savoury options.

The Finish-Black Forest Memories
                                                         The Finish-Black Forest Memories

The famous, Black Forest Memories, Cherry Cheesecake sphere, Chocolate log,Choc mousse, hot dark mousse, dark sponge, Morello ice cream,Chocolate Streusel, Choc blini, which really was taking the Black Forest Cake on a journey into the woods, you really got the whole walk in the forest feeling and what I like best was that it wasn’t overly sweet, it was just right, and would be enjoyed by everyone. They paired the dessert with a delectable medium bodied Dekrans Cape Ruby.

The Finish-No Baked Cremelat Cheesecake
The Finish-No Baked Cremelat Cheesecake

The No-Bake Cremelat Cheesecake would appeal to non-dessert eating and also cheese lovers equally and if you fall into one of the aforementioned categories you would love this offering.  It needs the honey sweetness of the Pierre Jourdan Ratafia as it cuts through the medley of beets done 4 ways, pickled, puree, dried and a pink beet labneh, plated with ciabatta crisps and Gorgonzola snow, a cheese lover’s dream.

The Finish-Granny Smith
The Finish-Granny Smith

The last dessert was an ode to “an apple a day keeps the doctor away”. The not too sweet, Granny Smith, the moist sour apple cake, caramel crème patissiere, roasted apple ice cream, apple gel and an almond apple crumble. Paired with one of my favourites Boplaas Cape Tawny, the citrus, brandy oaky notes added the little sweetness needed by this Apple Orgasm.

My husband,twelve year old daughter and myself,starting discussing the gastronomical journey we had just been on,and we found that Myoga really does cater to everyone’s need’s. As we started compiling our final notes and thoughts on our time, we found ourselves thinking happy thoughts, thinking back to all the beautifully prepared dishes presented to us, each one as perfect as the last one. But alas the encore….“THE SURPRISE” as a curtain closer they bring you a medley of sweets, plated exactly as your amuse Busch…and you are left thinking, “really these guys are awesome, must bring everyone we know, no-one will be disappointed!”

The Surprise at the end...a sweet version of the Tickler
                                                  The Surprise at the end…a sweet version of the Tickler

For more pics of the yummy dishes we had please visit our JAR PHOTOGRAPHY FACEBOOK PAGE.

An evening of Fine Dining courtesy of[Spasie] and Michelle Theron from Pierneef á La Motte-10/07/2015.

Spasie
                                                                                             Spasie

Being a part of the Chef’s Table last Friday evening at Spasie, was a thrilling experience, having visited Spasie only once before with the Come Wine With Us- Food Truck experience. We were looking forward to this new experience, at this hip and happening foodie venue.

Harvest Table
                Harvest Table

Having visited La Motte Wine Estate during the Franschhoek Uncorked Festival, we always promised ourselves that we would go back and visit this much talked about Pierneef á La Motte.  When the opportunity presented itself to sample Durbanville based Head Chef Michelle Theron’s gourmet dishes, we were all too happy to oblige.

A special mention must go to Mel and the servers at Spasie, who were very attentive, super friendly and catered to every guests needs.  Upon arrival guest received a very delicious glass of La Motte 2011 Method Cup Classic.

Delectable Morsels
               Delectable Morsels

Gathering in the forecourt area, watching Michelle and her right-hand man, we were treated to almost, too pretty to eat aperitif. These included a Mushrooms, Jerusalem Artichokes on toast, Quail Eggs and Cauliflower served on the fork, bite size morsels of Compressed Duck & Pistachio Sausage, Piquant Beer Emulsion Scone the finalé, presented in a beautifully cone, Venison pan-Biltong Caper & Raisin Salad.

After a short description of Spasie,the concept was explained by the warm and welcoming host, who confirmed that coming to Spasie is definitely a unique experience similar to looking at a kaleidoscope, as you will never experience the same concepts twice.

Chef's Table
        Chef’s Table

We were then introduced to Michelle Theron, who explained that she would be giving us a glimpse into their Winter Menu and Michael Langenhoven .

Michael Langenhoven
                     Michael Langenhoven
Our Chef's for the evening
                    Our Chef’s for the evening
Wood Roasted Beetroot Soup
           Wood Roasted Beetroot SoupThe First Course was beautifully presented, Wood Roasted Beetroot Soup with a dollop of Natural Yogurt and Dill Michael

The First Course was beautifully presented, Wood Roasted Beetroot Soup with a dollop of Natural Yogurt and Dill paired with the La Motte NV Straw Wine. Michael explained how the “Straw Wine”   name was derived at, much to our surprise it wasn’t a cousin of the infamous ‘Stroh Rum”. The dish was brought to life right at the table.  Our plates were presented containing the Roasted Beets, Yogurt and Dill and then much to my surprise I had Chef Michelle next to me ready to pour my beetroot soup into my bowl. The spiciness of the soup, subtleness of the yogurt and dill, balanced the sweetness and acidity of the wine. An excellent pairing.

Warm Octopus Terrine
            Warm Octopus Terrine

Our next course took us on a trip to the seaside, a clever twist on “Surf & Turf”. Warm Octopus Terrine, Smoked Potato & Pulled Pork Salad, Saffron Oil complimented by La Motte 2013 Chardonnay. Wine was excellent, good on the nose and very easy drinking. Not being an Octopus fan, and making sure I wasn’t being bias, I asked the other dinners for some input and everyone loved it as well as the pairing.

Slow Cooked Beef Short Rib
             Slow Cooked Beef Short Rib

Third course was one of the stars of the evening for sure, Slow Cooked Beef Short Rib,Almond & Nutmeg “snysels”, Honey-Roasted Carrot and Roasting Juices paired with La Motte 2009 Cabernet Sauvignon. The meat really melted in your mouth, absolutely cooked to perfection, the “Snysels” was a clever additional to the dish, having never tasted it before was pleasantly surprised. The Cabernet Sauvignon, being an older wine showed its maturity, no heavy tannin’s, just a pleasant drinking wine. Not being a huge red wine drinker, this wine was one of the few; I would gladly have a second glass.

That’s so cheesy
         That’s so cheesy

We were in for a real treat for course number four, Chef Michelle explain that normally you have a “ Verrine of Dessert” but she love the idea of doing a “Verrine of Fromage”. “That’s so cheesy” Verrine of Dalewood Fromage, Parsnip puree, Pickled Parsnip, Fennel seed cracker and La Motte 2013 Pierneef Syrah Viognier. If you a cheese lover this would have you curling your toes as it was that good, as one per a “Cheesy”.  The Syrah’s deep ruby-red colour, is one of their flagship wines and once you’ve tasted it, you will understand just why. A serious red wine….

Lastly the second star of the evening “Chocolate Mousse” Frozen…not frozen, dehydrated and glazed… a chocolate affair paired with the La Motte 2013 Millennium. Being a serious chocolate lover, especially dark chocolate this dessert was a dream…Too many processes  to mention was combined to put this one together, a real master piece, check out the Facebook Album devoted to this dessert. It honestly tasted as good as it looks. The chocolate mousse was so light and fluffy, sinfully good, all the other elements added to making this one the star of the evening for me.

Chocolate Mousse Frozen…not frozen
Chocolate Mousse Frozen…not frozen

I found the Spasie Staff, Chef and Sous Chef and also the winemaker, very warm and welcoming, also very approachable. Most of the guests were first time visitor’s, but just like us I am sure it won’t be their last visit to Spasie or Pierneef á La Motte.

Fun Times at Spasie
                                                                                   Fun Times at Spasie

Please visit our JAR PHOTOGRAPHY Facebook page for our albums of the awesome event and check out both Spasie, for upcoming events recommend the much talked about Sunday brunch and Pierneef á La Motte for the hours and new Winter Menu.

Societi Bistro Winter Tasting Panel-July 2015

Societi Bistro
Societi Bistro

What an amazing honour it was to be chosen to be a part of the tasting panel for Societi Bistro’s Winter Menu. The Bistro does this at the beginning of every season, how awesome is that.

Food glorious food
Food glorious food

We had absolutely no idea what a gastronomical journey we were letting ourselves in for…knives,forks,pens and paper all ready,anticipating just what the team at Societi Bistro had in store for us. Staring at the page in-front of us we tried to decide what would be our favourite…how naive of us,we loved everything…

Solms Delta Wines
Solms Delta Wines

Solms Delta was the wines which was used to pair with the feast we would be having.

Starter-Beetroot and Orange Salad with Sesame seed Deep Fried Goat Cheese,Rocket and Honey paired beautifully with Solms Delta Chenin
Beetroot and Orange Salad
Starter-Jenna Bruwer- Bone Marrow,Parsley,Capers,Charred Ciabatta went well with Solms Delta Chenin as well as the Solms Delta Rose
Jenna Bruwer- Bone Marrow,went well with Solms Delta Chenin as well as the Solms Delta Rose

Where to begin,the start I guess, the Starters presented before us was just amazing,my personal favourite was the Beetroot and Orange Salad,with Sesame seed Deep Fried Goat Cheese,Rocket and Honey whilst my hubby was all to happy with the -Jenna Bruwer- Bone Marrow cooked with Parsley,Capers,Charred Ciabatta.

Starter-Jenna Mc Arthur-West Coast Mussles,
Jenna Mc Arthur-West Coast Mussles,

Their menu really does cater for all tastes the Jenna Mc Arthur-West Coast Mussles,oven Roasted Garlic,Cream,White Wine,Croutes,has a sauce which you really could just bottle and sell.

Starter-Zengeziwe-Snails,Pan Bread,Garlic,Lemon,Parsley Butter accompanied by the Solms Delta Amalie
Starter-Zengeziwe-Snails

Having never tried snails,I must admit I was very skeptical,much to my surprise it was delicious,I even had more than 2 mouthfuls. Beautifully presented with pan Bread,Garlic,Lemon,Parsley Butter

Then we moved on Pasta and Rissoto’s,and we were in for a treat. I have never tasted pasta this good,but my personal favourite was the Pumpkin Rissoto so moreish made with Pumpkin Seeds,Sage Butter,Grana Padano . Close 2nd was Kamil’s Spaghetti-Trout,Vodka,Cream,Courgette,Trout Caviar,yummy in my tummy.

Pasta-Kamil's Spaghetti-Trout,Vodka,Cream,Courgette,Trout Caviar paired with Solms Delta Rose
Kamil’s Spaghetti
Rissoto-Pumpkin Rissoto,Pumpkin Seeds,Sage Butter,Grana Padano paired with Solms Delta Chenin and Solms Delta Rose
Pumpkin Rissoto

They offer 4 more pasta’s one of which is sure to tick all your boxes,check out their menu,they offer starter and main portions sizes.

Mains-Aimee Eveleigh-Vegan Thai Curry,Cauli Rice,Winter Veg,Paw paw Salsa paired with Solms Delta Amalie
Aimee Eveleigh

Onto Mains,we were given a selection of Mains to try and by far the star of the show was the Aimee Eveliegh Vegan Thai Curry,Cauli Rice,Winter Veg,Paw paw Salsa paired with Solms Delta Amalieh. Creamiest curry and every veggie played its role.

Mains-Tony Jackman-Karoo Lamb Shank,Tomato Braised Vegatables,Buttered Mash paired with Solms Delta Gemoedsrus
Tony Jackman-Karoo Lamb Shank,Tomato Braised Vegatables,Buttered Mash paired with Solms Delta Gemoedsrus

For the heavy hitters,they offer the Tony Jackman Karoo Lamb Shank,but make sure you come hungry,its melts it your mouth and literally falls off the bone. Simply tooo damn good!

Mains-Tarryn Oppel-Half Free Range Chicken,Crispy Potatoes,Roasted Carrots,Veloute
Tarryn Oppel-Half Free Range Chicken

 

Another Main that deserve’s a mention is the Tarryn Oppel-Half Free Range Chicken,Crispy Potatoes,Roasted Carrots,Veloute. The Crispiest Skin,I would gladly buy a bag of chicken skin,that’s how good it was. And the Chicken,moist and juicy,a definite must try.

Chocolate Nemesis
Chocolate Nemesis

For more pics please visit our Facebook Page.

They have so much more on offer,please check their new Winter menu,which was launched on July second, you certainly wont be disappointed.

They open Mondays-Saturdays 12:00-22:00

Please make a reservation so you not disappointed.

Fine Wining with HQ Restaurant and Warwick Wines- 1 July 2015

Heritage Square-The home of HQ Restaurant
                                                    Heritage Square-The home of HQ Restaurant.

Not even the icy conditions could keep the elite Fine Wining Crew away. Coats,boots and gloves aside, you were welcomed by the staff at HQ Restaurant. As it was our 1st time there,our warm and friendly waiter was happy to tell us all about HQ and all their daily specials,even bringing us the menu to make sure we would come back.

HQ

After being introduced to all the ladies at Warwick Wines,we were ready to embark on our 1st Fine Wining Experience.

Menu
Menu
Warwick Wines Famous Big Bottle
Warwick Wines Famous Big Bottle

Guests were invited to take the most imaginative pictures with Warwick Wines Famous Big Bottle.

Warwick Wines Estate,being purchased in 1964 by the Ratcliffe Family,soon Norma Ratcliffe began producing wines and that were the journey of “The First Lady” originated.

We started our evening with a surprisingly, pleasant tasting Broccoli and Stilton Cheese soup with a puff straw, paired with Warwick Chardonnay MCC,I was concerned that the Soup might be too robust for  the wine,but it truly did hold its own.

Aperitiif
             Aperitiif
Ricky Botsis
Ricky Botsis

Whilst being serenaded by the suave sounds of the very talented crooner Ricky Botsis,who had us all swinging and swaying along,we were ready for the signature salad at HQ restaurant.

Starter
Starter

The most simplest of starter’s of Cos and Iceberg lettuce with toasted pine nuts, Parmesan shavings and Dijon mustard dressing, paired with Warwick First Lady Chardonnay was so refreshing.

Mains Duxelle stuffed Portobello Mushrooms
Mains Duxelle stuffed Portobello Mushrooms

For mains you had a choice of Duxelle stuffed Portobello Mushrooms topped with Parmesan Cheese and Baked and Skinny Fries paired with Warwick First Lady Cabernet Sauvignon,for the vegetarians or

Mains -Sirloin Steak
Mains -Sirloin Steak

The 250g Sirloin Steak cooked to perfection and served with Café de Paris butter sauce and Skinny fries, paired with Warwick First Lady Cabernet Sauvignon for the meat eating folk

And finally the pièce de resistance Bitter Chocolate and Sea Salt Tart with Syrah Berry Compote, paired with Black Lady Syrah.

Dessert  Bitter Chocolate and Sea Salt Tart
Dessert Bitter Chocolate and Sea Salt Tart

For more pics please visit Jar Photography. The next Fine Wining evening will take place on the 29th July,watch their HQ Facebook events page for more info.

The Ultimate Durbanville Hills Fan-02 July 2015

The Prize on the Night
The Prize on the night

So Christmas came early for 2 very lucky visitors to the Christmas in July party at Durbanville Hills Wine Estate thanks to them and the folks at Come Wine With Us. Both Carla Grove and Rene Mesias-Petersen won a beautiful wooden box filled with Chocolates and Wine and more importantly they also get wine for a year…Yes folks,wine for a year 🙂

Rene & Martin Moore(The winemaker)
Rene & Martin Moore(The winemaker)

Some pics of the 2nd of July where Rene was the lucky lady.

Rene and the sweet Sybil (Come wine With Us)
Rene and the sweet Sybil (Come wine With Us)
Rene and Peet (Come Wine With Us)
Rene and Peet (Come Wine With Us)
Rene and the sweet Sybil (Come wine With Us)
Rene ,Guy and Sybil
Rene and Liza-Marie Gradwell ( Marketing Manager)
Rene and Liza-Marie Gradwell ( Marketing Manager)

Some pics of the awesome prize.

Chocolate's and Wine
Chocolate’s and Wine
The Prize
The Prize
Chocolate and Wine Anyone
Chocolate and Wine Anyone
The Prize
The Prize

More pics can be found on the Jar Photography Page.

Christmas in July with Come Wine With Us & Durbanville Hills Wine Estate-02-07-2015

Glasses ready to roll
Glasses ready to roll

Deck the halls with glasses of bubbly,fa,la,la,la,la… upon arriving at our venue,you couldn’t but pause just to appreciate the beauty of where you were. Having never visited Durbanville Hills Wine Estate, just the sheer vastness,even in the dark was breathtaking and you just knew the guys at Come Wine With Us got it just right.

The scene being set for an amazing Christmas in July,not even the icy weather could dampen our spirits on arrival we were treated to the most delicious Durbanville Hills Merlot Rosé 2015 as per the Winemakers is a light and dry wine with fresh summer berries and rose petals.

The Menu
The Menu

After and introduction by the Winemaker Martin Moore,you immediately felt at home,his warm,no mess,no fuss personality just put everyone in the mood for the arrival of Santa and his reindeer.

Prawn Ceviche paired with Durbanville Hills Rhinofields Sauvignon Blanc 2014
Prawn Ceviche paired with Durbanville Hills Rhinofields Sauvignon Blanc 2014

The Prawn Ceviche served with Celeriac purée and Lemon dressing was cleverly complimented with the Durbanville Hills Rhinofields Sauvignon Blanc,a match made in heaven even though its a robust wine it held its own with the food pairing,not one element was left wanting.

Being able to choose between Smoked Salmon, Rocket, Avocado, Caper and Tomato Salad Durbanville Hills Rhinofields Chardonnay 2012 or

STARTER-Smoked Salmon
STARTER-Smoked Salmon

the Honey Roasted Gammon Apple and Almond Salad paired with Durbanville Hills Rhinofields Pinotage 2012,it really didn’t matter what you choose,having tried both I can honestly say, they both worked beautifully.

STARTER Honey Roasted Gammon
STARTER Honey Roasted Gammon

And then the real star of the show,THE MAINS was once again a choice and its was really beginning to look alot like Christmas…

We were able to choose between the Roasted Turkey Galantine stuffed with Cranberries, Pistachio nuts & Orange peel served with Potato Galette and Mustard jus paired with Durbanville Hills Rhinofields Merlot 2011.I have had many turkey’s in my life,but this was by far the moistest,juiciest bird I have ever tasted.

MAINS- Roasted Turkey Galantine
MAINS- Roasted Turkey Galantine

Also on offer was Grilled Rack of Lamb Served Medium Rare with Cumin, Cauliflower and Potato Phyllo Tart and Red Wine Jus complimented with the smooth Durbanville Hills Rhinofields Shiraz 2011. Not being a lover of red meat even I was happy to have more than one mouthful,delish!

MAINS-Grilled Rack of Lamb
MAINS-Grilled Rack of Lamb

And last but certainly not least what is Christmas without the staple Fruit Mince Pie,served with Spiced Poached Apple and Orange Cream paired with my drink of the night Durbanville Hills Rhinofields Noble Late Harvest 2013

DESSERT-Fruit Mince Pie
DESSERT-Fruit Mince Pie

The venue was stunning, the music was amazing,the food was to die for and just when you thought it couldn’t get any better they give you prizes too,here are the pics of the winners on the night.

Winners on the night
Winners on the night
Winners on the night
Winners on the night
Winners on the night
Winners on the night
Winners on the night
Winners on the night
Winners on the night
Winners on the night

Thank you again Come Wine With Us and Durbanville Hills you guys know just how to do Christmas 🙂

For more pics please visit our FACEBOOK PAGE.

Sauvignon Blanc Odyssey 2015-Catherina’s at Steenberg-30 May 2015

Constantia vs Marlborough
Constantia vs Marlborough

The scene was set , 30th of May at 12:30, Constantia finest would battle Marlborough’s best and before we knew it, we embarked on a Odyssey into Fine Dining and Fabulous Pairings. Catherina’s Restaurant played host to this epic battle and just as the feisty lady it was named after,Catharina Ras,the food and wine pairings were not only fabulous but feisty too,thanks to Catherina’s Team,Chef Garth Almazan and Sommelier Higgo Jacobs.

Roaring Fire
Roaring Fire

After Canapés on arrival of Catherina’s Caprese & Tempura Prawns we were whisked into the main dining area,warmed by the roaring fires and we were on our way.

Grilled Crayfish Tail with Lime Beurre Blance,Crispy Leeks and Garlic Flowers paired with Steenberg Sauvignon Blanc 2014 and the Nautilus Sauvignon Blanc 2014
Grilled Crayfish Tail

Our 1st course was Grilled Crayfish Tail with Lime Beurre Blanc,Crispy Leeks and Garlic Flowers paired with Steenberg Sauvignon Blanc 2014 & Nautilus Sauvignon Blanc 2014 in this case I found the former to be the better pairing.

Braised Abalone with lemon,soya,garlic,sesame oil.bok choi.fried sea lettuce and Oyster complimented by Steenberg The Black Swan and Clos Henri Marlbourough 2012
Braised Abalone

Staying at the seaside the second course was Braised Abalone in Shell, Lemon, Soya, garlic, sesame oil, Bok Choi, fried sea lettuce, oyster, lime wedge complimented by Steenberg The Black Swan Sauvignon Blanc 2013 & Clos Henri Marlborough Sauvignon Blanc 2012. For me, though I love The Black Swan,there was no clear favourite,so it remains 1-0.

What would a day at the seaside be without some Chowder,so comforting,it really made you feel all warm and fuzzy inside, despite the cold. Third course consisted of West Coast Mussel Chowder Smoked snoek, creamed corn, parsley paired with Steenberg Rattlesnake Sauvignon Blanc 2014 & Greywacke Sauvignon Blanc 2013,the Rattlesnake clear winner in this case,score 2-0

West Coast Mussel Chowder with Smoked Snoek,Creamed Corn and Parsley
West Coast Mussel Chowder

Catherina’s were really spoiling us with the Quail Ballotine-Confit legs, smoked tomato & aubergine chutney, sweetbreads, asparagus, foie gras foam with Sauvignon Steenberg  Blanc 2008 & Dog Point Section 94 Sauvignon Blanc 2010,I found Dog Point too robust for the little quail,so Steenberg was still in the lead.

Quail Ballotine.Confit Legs,Smoked Tomato & Aubergine Chutney,Sweetbreads,Asparagus,Foie Gras Foam.
Quail Ballotine

Last but not least my favourite course of every meal DESSERT, was Baked Meringue,Kiwi Coulis and Gooseberry Sorbet perfectly paired with Steenberg Sparkling Sauvignon Blanc 2014,it really catered for both sweet and also the not so sweet tooth.

Dessert-Baked Meringue,Kiwi Coulis and Gooseberry Sorbet
Dessert-Baked Meringue

Thank you again to a winning team for yet another fabulous event,needless to say Constantia or rather Steenberg Wines came out tops and no,I wasn’t being bias 🙂

Team Steenberg
                                                                                    Team Steenberg

For more pics please visit our FACEBOOK PAGE.

Sevruga Winter Tasting Menu-Winter Warmers-JUNE2015

Winter Tasting Menu

What an awesome introduction to some Winter Warmers at Sevruga Restaurant,they offer a Two Course Lunch Option at R 165 and then either a Two Course or Three Course Dinner Option at R165 or R210 respectively.Check out their scrumptious Sevruga Winter Winter Tasting Menu.

Corn, Spring Onion, Feta-Deep Fried Wontons
Corn, Spring Onion, Feta-Deep Fried Wontons

We started our journey with some Dim Sum,being very new to this the waiter explained everything to us,ever so patiently,but it really was worth it,as we loved all they had on offer,we tried 3 ,but the Deep Fried  Corn, Spring Onion and Feta Wonton came out tops.

POT STICKERS-Duck, honey, ginger
POT STICKERS-Duck, honey, ginger
DEEP FRIED CHA SIU BAAU-Lamb, XO sauce
DEEP FRIED CHA SIU BAAU-Lamb, XO sauce

For our starters we opted to try 3,as we have never been to Sevruga Restaurant,we almost felt we had too and it was an excellent decision.

RISOTTO BALLS Smoked buffalo mozzarella, truffle aioli
RISOTTO BALLS
Smoked buffalo mozzarella, truffle aioli
CALAMARI Spice-fried baby calamari, crispy pickled vegetables, spicy peanut dressing.
CALAMARI
Spice-fried baby calamari, crispy pickled vegetables, spicy
peanut dressing.
SUSHI Seared tuna sashimi (4)
SUSHI Seared tuna sashimi (4)

Main’s didn’t disappointed either,the portion sizes where excellent and food made you feel the comfort in the cold Winter weather.

SLOW BRAISED LAMB SHOULDER Deboned and rolled, lamb reduction, buttered mash, vegetables.
SLOW BRAISED LAMB SHOULDER
Deboned and rolled, lamb reduction, buttered mash,
vegetables.
DEEP FRIED MOZZARELLA BALLS Risotto, baby leaves, truffle aioli.
DEEP FRIED MOZZARELLA BALLS
Risotto, baby leaves, truffle aioli.

And last but certainly not least my favourite part of every meal,dessert…so scrumptious,deliciously good, CRÈME BRULEE and LEMON MERINGUE TARTE.

CRÈME BRULEE
CRÈME BRULEE
LEMON MERINGUE TARTE
LEMON MERINGUE TARTE

Sevruga Menu

Thank you Sevruga Restaurant,for an awesome time cant wait to come back.

For more pics please visit our FACEBOOK PAGE.