Ashbourne Sauvignon Blanc/Chardonnay 2017
Sesame seeded seared tuna, wasabi, sticky rice, dried shitake
pickled daikon, coriander pesto
Ashbourne Cinsault Rosé 2018
Norwegian salmon served with prawn and crab wonton
Hamilton Russell Vineyards Chardonnay 2017
Chicken roulade, blanched walnuts, cranberries, carrot and peach purée
Ashbourne Pinotage/Cinsault 2018
Hamilton Russell Vineyards Pinot Noir 2017
Lamb rack with a spring onion and pistachio nut crust
served with a roast onion scallion pesto and mushroom crème
Bread and butter pudding, roast banana and peanut brittle
served with vanilla ice cream
I’ve done a view of these events, and it’s always an opportunity to maybe try out some new wines and to get into the head of some of these winemakers. I’ve always enjoyed Hamilton Russel wines, so I was quite looking forward to this event.
The evening started with canapés consisting of seared tuna with sesame seeds, sticky rice, wasabi, dried shitake mushrooms, pickled daikon and coriander pesto which was paired with Ashboure Sauvignon Blanc/Chardonnay 2017. Would have loved another bite of this tasty morsel, but I only managed to secure a single portion, which was disappointing. The wine was a little green for my palate, but then again it is a 2017 release.
For our starter we had the Ashbourne Cinsault Rose 2018 which was served with Norwegian salmon served with a prawn and crab wonton, which was very tasty.
The entrée consisted of chicken roulade, blanched walnuts, cranberries and a carrot and peach puree. This course was served with the Hamilton Russell Chardonnay 2017 which I really did enjoy.
This course was very well prepared; it was the Lamb Rack with spring onion and pistachio nut crust served with roast onion and scallion pesto and mushroom crème. This course was served with the Hamilton Russell Pinot Noir 2017, which was outstanding. This wine was the highlight of the evening for me and theirs little wonder why this wine is world-renowned.
This course consisted of Bread and butter pudding, roast banana and peanut brittle with vanilla ice cream which was served with the Braemar Muscadel. Often, I found that desserts are sometimes a real let down especially if the other courses were excellent, not so in this care. It was a well thought out dessert and a nice variation on a cape classic. The Muscadel was not my favourite, but then I’m not a fan of most things sweet.
It being the anniversary of the founders of JAR Photography our group was quite large but the One & Only staff made sure each and every patron was treated as special as the next. Is we have become accustomed too from the One and Only Team.
A fun night out with good food and outstanding wine.
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Restaurant Info: Reubens at One & Only Hotel Cape Town
One&Only Cape Town, Dock Road, V & A Waterfront
Tel No: 021 431 4511
Written for JAR PHOTOGRAPHY by Mario Arendse