Chef & Vine September ’18 – Mario Arendse

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CANAPÉ

Ashbourne Sauvignon Blanc/Chardonnay 2017

Sesame seeded seared tuna, wasabi, sticky rice, dried shitake

pickled daikon, coriander pesto

 

STARTER

Ashbourne Cinsault Rosé 2018

Norwegian salmon served with prawn and crab wonton

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ENTRÉE

Hamilton Russell Vineyards Chardonnay 2017

Chicken roulade, blanched walnuts, cranberries, carrot and peach purée

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SPECIAL TASTING

Ashbourne Pinotage/Cinsault 2018

 

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MAIN COURSE

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

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DESSERT

Braemar Muscadel

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.

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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.

Starter:

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.

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Entrée:

 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.

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Main Course:

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.

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Dessert:

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.

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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.

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A fun night out with good food and outstanding wine.

For the full album click HERE

Restaurant Info:              Reubens at One & Only Hotel Cape Town

                                              One&Only Cape Town, Dock Road, V & A Waterfront

Tel No:                                 021 431 4511

Email:                                  restaurant.reservations@oneandonlycapetown.com

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

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