CWWU #TasteandTextures – Haas Collective & Nederburg Wines

IMG_2397We visited Haas Collective on Thursday evening for the “TasteAndTextures” event presented by Come Wine with Us, Nederburg wines and Jar Photography. On our arrival we received a warm welcome on a chilli winters evening from the restaurant staff and CWWU host, Sybil.

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The Nederburg Cuvee Brut was the perfect drink to start off the evening, accompanied by various canapé’s. Certainly the perfect catalyst for a conversation starter.

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After all, meeting new people, enjoying good food and wine is what these events are all about.

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The eclectic artwork, Persian rugs, antique furniture, coupled with an industrial feel in its décor creates a warm sophisticated yet relaxed atmosphere. The eye-catching long bar, displaying various coffees and wines is visually pleasing. Such great attention to detail.

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We were treated to a 3 course tapas menu accompanied by Nederburg’ s signature Winemasters Chardonnay, Cabernet Sauvignon and Shiraz.

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MENU

ON ARRIVAL

Bruschetta with a selection of toppings

NEDERBURG Cuvee Brut

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WINES

For your perfect personal pairing with Starters & Main Courses

NEDERBURG THE WINEMASTERS CHARDONNAY

NEDERBURG THE WINEMASTERS CABERNET SAUVIGNON

NEDERBURG THE WINEMASTERS SHIRAZ

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STARTER TAPAS

Selection of homemade breads

Soup – Sweetcorn & Ginger Soup

Fish – Marlin Skewers with Asian Sauce

Tzatziki – Cauliflower & Beetroot Tzatziki

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MAIN COURSE

Chicken – Seared BBQ Chicken

Pork – Pulled pork with Pomegranate and Coleslaw

Veg – Veggie Skewers

Mushroom – Parmesan Mushrooms

Polenta – Polenta fingers with slow cooked Tomato and Onion sauce

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Dessert

Lime Tartlets

Trio of dark chocolate and Sweet Potato Truffles

NEDERBURG THE WINEMASTERS Noble Late Harvest

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This was not going to be your usual food and wine pairing. Each guest received a “Perfect Pairing” docket which we were able to use to pair our favourite food, wine, fabric, scent and ceramic! Pairing in this manner, encapsulates all the senses.

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First Course was Sweetcorn and Ginger Soup, Marlin Skewers with Asian Sauce and Cauliflower and Beetroot Tzatziki. The sweet corn and ginger soup was by far my favourite part of this course, Aromatic, Velvety and seasoned perfectly, it’s absolutely beautiful!

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Second Course was Seared Barbeque Chicken, Pulled Pork with Pomegranate and Coleslaw, Veggie Skewers, Parmesan Mushrooms, Polenta Fingers and Slow Cooked Tomato and Onion Sauce. The winner for me has got to be the pulled pork. Soft, juicy and tender! What makes this dish stand out is just how interesting and flavoursome it is.

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Dessert came in two servings; first a zesty Lime Tartlet followed by a Trio of decadent dark chocolate and sweet potato truffles. Both paired with the Wine masters Noble Late Harvest. A guilty pleasure that leaves your taste buds wanting more.

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All beautifully prepared Dishes. It’s clear that Haas has a taste for the exceptional and their passion shows in their food.

For the full album click HERE

Written for JAR PHOTOGRAPHY by Natasha Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

Haas Restaurant

tel+27 (0)21 461 1812

@haascoffee  |

@haascollective

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Nederberg Wines

Tel: 021 081 848 4295

Email : nedwines@distell.co.za

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Come Wine With Us

info@comewinewithus.co.za.

 

 

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