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.

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