A Phenomenal Pairing with Chef Reuben and Simonsig Wines

Wednesday, 28th September 2016

Canapés are served in the Vista Bar the two scrumptious canapes was an innovative take on surf and turf and were accompanied by the Simonsig Kaapse Vonkel.

A delicate sophisticated Cap Classique with delicious flavour intensity. (As per the website) 


First Course

Homemade gnocchi with café de paris emulsion, wilted zucchini and carrot, mixed leaves, this would have to be one of the best gnocchi, and we have ever had.

Simonsig Chardonnay 2014 – Full-bodied French Oak matured 100% Chardonnay (as per the website)


Second Course

Thai style seafood tart with crisp salad, it was a bit spicy for me but I ate through that as it was just too delish to pass on.

Simonsig Chenin Blanc 2016 – Full-bodied Chenin Banc (as per the website)


Third Course

Sous vide Wildebeest loin, wild mushroom salsa, vegetable spring roll, smoked carrot purée, juniper jus.

Simonsig Tiara 2011 & Simonsig Red Hill Pinotage 2013


Simonsig Tiara 2011 – Dry red Bordeaux-style blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot (as per the website)

Simonsig Red Hill Pinotage 2013 – Full-bodied, wood-matured Pinotage from a dedicated vineyard site (as per the website)


Fourth Course

Textures of hazelnut – Gianduja Mousse, beurre noisette caramel, cocoa nut crumble praline, candied hazelnut, milk chocolate hazelnut ice cream, sugar coral, brioche crouton, feuilletine bark

Simonsig Muscat Ottonel Straw Wine 2011 – Silky smooth on the palate with layered flavours of aromatic dried pears and subtly caramelised sugar


A Phenomenal Pairing with Chef Reuben and Simonsig Wines

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