We 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.
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.
After all, meeting new people, enjoying good food and wine is what these events are all about.
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.
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
tel+27 (0)21 461 1812
@haascoffee |
@haascollective
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Tel: 021 081 848 4295
Email : nedwines@distell.co.za
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