What a pleasure it was to attend the 4th Dinner evening with Five-Oh-Two and Palma Restaurant.
A newbie on the Cape Town Foodie scene,but their ethos is one we just know will stand them in good stead and make their mark. Zac,Zayne,Talya and the rest of the folks at Five-Oh-Two offer not only a unique dinning experience but a “gastro event” as they have called it.
They all about entrepreneurship and bring together new venues and upcoming chef’s and strive to give them that platform to showcase their unique skills.
This evening the brought together Roberto and Fredericka from Palma Restaurant and Chef Edward Lloyd and of course the special guest for the evening Premier Helen Zille.
Upon arrival guest were treated to a glass of chilled Opstal Blush a Syrah & Viognier blend.Opstal Wine Estate can be found in the beautiful Slanghoek Valley on the Breedekloof Wine Route.
Winemakers Notes – This wine is unique because it is a blending of the grapes and not of the wine. The lovely salmon/rose/onion-skin color is a result of 3 hours of skin contact. The wine combines the red berry fruit and pepper flavours of Syrah grapes with the intensity of peach & apricot fruit flavours from ripe Viognier grapes.
Once our guest of honour had arrived,we were served our Canapés – Bacelli e Pecorino :Traditional Italian Pecorino Cheese and Broad Bean Spring salad served in a Phyllo-Pastry Pocket. A fresh spring explosion.
We were then asked to take our seats and were welcomed by the lovely Talya. Zayne and Zac each said a few words but I don’t want to spoil the story about the name Five-Oh-Two,so you’d better be sure to be at the next one to find out.
Mrs Zille said a few words and I must be honest, she really is such a nice lady. So down to earth no airs or graces,what you see is what you get. She really took time to try to speak to everyone,and not those superficial chats,she was genuinely interested in what you had to say.
The wine for the evening was sourced by their wine partner My Vinos and Xavier Didier,explain just how easy their service is. Be sure to check it out.
The chef for the evening was the very shy and nervous Chef Edward Lloyd and let me just say he had no need to be nervous,his food speaks volumes. This young man is going places. He had his mentor along Lapo Magni and they really do make an awesome team. We can vouch for that as we attended another event where they cooked and they make a dynamic team!
Starters of African Arancini.Ostrich and Springbok Ragu coated in Rice and bread,was served plated. A perfectly shaped circle,proportions was perfect,beautifully plated as true work of art. The starters were paired with the D’Orrance Wines – Simply Rouge .
Winemakers Notes – A smooth & vibey wine with round tannins showing layers of spices, white pepper and dark fruits. Like its name, keep it simple and enjoy plenty of it.
What struck about this diverse group of people was the fact that even though we were all so different at the end of the day we all want the same things in live. To make meaningful connections and to be remembered. Even though most of us were strangers we felt so comfortable sharing our stories and the was simply amazing. Five-Oh-Two has the winning formula for sure.
The soft,succulent Karoo Lamb was one of the best I have ever had, it literally melted in your mouth. The crunchy roasted Polenta was the perfect accompaniment for the Lamb. A definite contender for dish of the month. The wine paired with the mains was from Township Winery, Dido Merlot. You would find it very difficult to try an locate a bottle of this Merlot as its very sort after and once you taste it,you will understand why. Easily one of the smoothest Merlot’s I have had the pleasure of tasting. The Township Winery Story is also something you might find interesting,so be sure to check out their website.
When speaking to Zayne about Five-Oh-Two and their aim for this venture,the words which rung through was “developmental entrepreneurship”. Their main aim is to showcase emerging talents,new ventures and what better way to do this than over a plate of good food and marvelous wine.
Dessert was another hit by Chef Edward Lloyd, Grape and Aniseed Pasticcino. Not to sweet but deliciously decadent. Complimented by the Paul Cluver Gewurtztraminer from the Elgin Valley.
Winemakers Notes – The nose is a surprising combination of rose petal, litchi, cucumber, summer melon and mango.It is deliciously fresh on the palate with a lovely lime and lemongrass finish.
Needless to say, the evening was a massive success,the food,the wine,the venue and the company,top-notch. Cant wait for the next one. Well done Five-Oh-Two,keep on keeping on.
