Event Details for A PREMIUM PAIRING OF ANTHONIJ RUPERT WINES & CULINARY CREATIONS BY THREE ESTEEMED CHEFS:
- Date/s: - 26/10/2018
- Times: 7:00 pm - 10:30 pm
- Location: The President Hotel
- City: Cape Town
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A PREMIUM PAIRING OF ANTHONIJ RUPERT WINES & CULINARY CREATIONS BY THREE ESTEEMED CHEFS
Nestled beneath Lion’s Head and surrounded by ocean views, the President Hotel, Cape Town and executive Chef, Philip Alcock invite food and wine lovers on a unique culinary journey as a part of their Wine & Dine series to enjoy a six-course collaboration dinner, “California meets Cape Town.” Joined by renowned South African Chef, Craig Paterson as well as Maître Cuisiniers de France, Bernard Guillas, of the Marine Room, California, diners will partake in a spectacular night of fine dining on 26 October, and enjoy a delightful ambiance with live music whilst the sun sets on the Atlantic Ocean.
The menu, artfully paired with the renowned Anthonij Rupert wines will start at 19:00 with an appetising amuse bouche of foie gras parfait, quail, stone fruit chutney and petite salad paired with L’Ormarins Brut Rosé followed by a starter of a Kreef bobotie, prawn viskoek, scallop with cardamom hollandaise potpourri and dhania gremolata paired with crisp Jean Roi Cap Provincial Rosé, all prepared by Chef Craig.
By the hands of Chef Bernard, diners will be treated to a midway course of king oyster mushroom nectar, 20-year-old royal ambrosante foam, goat’s cheese puff, truffle, and fennel pollen paired with Cape of Good Hope Southern Slopes wine. Thereafter, a third course of agrumes gremolata coated kingklip, vanilla kabocha, crab meat, English peas, and tangerine absinthe paired with sweet Protea Rosé 2018.
The main course, a Chef Philip classic, is a flavourful hay roasted Karoo rack of lamb with de-hydrated berry crust, organic pea purée and rooibos poached butternut paired with the velvety flavours of Anthonij Rupert Optima 2014. To end the dinner off on a sweet note, hotel Pastry Chef, Brendan, will join Chef Philip to delight guests with a raspberry and lemon glazed mousse, and a blackberry whipped ganache macaron paired with L’Ormarins Brut Classique Rosé NV.
The six-course collaboration dinner and pairing is available at R650 per person. Seats are limited so booking is essential. For more information or to book your seat visit the President Hotel online at presidenthotel.co.za via Dineplan: http://bit.ly/BookatThePresident, email: firstname.lastname@example.org, call +27 (0)21 434 8111 or WhatsApp: +27 (0)60 664 9490.