An evening of royal in­dul­gence

Saturday Star - - SPORT -

sliced and beau­ti­fully pre­sented along with beet­root and thyme cheese­cake and a pick­led beet­root salsa and lime curd. It’s a del­i­cate ap­pe­tiser that pairs well with the Haute Cabriere un­wooded pinot noir.

Our sec­ond course was the sweet and light Cape malay hal­ibut. Ac­com­pa­nied with an ap­pro­pri­ately tangy spiced car­rot ter­rine, sesame roasted car­rot and thai co­conut sauce, this fish has a lovely tex­ture and packs loads of flavours. The wine of choice was the Paul Clu­ver gewurz­traminer.

The third course for the evening was the maple in­fused pork belly, which comes with a pork tortellini, ap­ple mi­cro salad and an ap­ple and cin­na­mon purée. Like the hal­ibut, the pork belly is ten­der and rich in a range of flavours. The wine for this was the Neder­burg Ries­ling.

To ease the pal­ette, we were given a lime-and-basil sor­bet be­fore our main course.

Be­fore our mains, a herb and hazel­nut crusted lamb loin, we guz­zled a few more glasses of wine, which kind of helped us gain a bit of an ap­petite af­ter all the food we’d eaten.

The lamb pot pie with its potato gratin and mer­lot jus is ten­der and juicy. It goes won­der­fully with the Mein­ert Mer­lot wine.

I passed on the smoked ched­dar souf­fle pre-dessert and waited for the naartjie and apri­cot chi­boust be­fore I re­sumed the feast­ing.

The chi­boust made for a de­lec­ta­ble and sweet end­ing to an evening of royal in­dul­gence.

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