Food and wine enthusiasts will have the delicious opportunity to enjoy a five-course dinner created by talented Executive Chef Tronette Dippenaar, paired and served by Sommelier Marlvin Gwese with the award-winning wines of Beau Constantia. The dinner will take place in The Greenhouse venue, with winemaker Megan van der Merwe hosting the event in person.
Situated at the top of Constantia Nek, the vines of Beau Constantia are planted on some of the steepest agricultural slopes in the Cape, producing cultivars that include Viognier, Sauvignon Blanc, Semillon, Cabarnet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz and Petit Verdot.
The fine-dining pairing will begin with delectable Salmon Tartare Cornets, served with Pas De Nom Sauvignon Blanc 2021. Following this, the light first course includes a masterful pairing of Cecily Viognier 2021 and a Honey-Lemongrass Glazed Octopus Ballotine, accompanied by a walnut, caper aioli, lime and cinnamon tuille.
The 2017 vintage of the red blend Aidan works perfectly with the next course of sublime Carrot Brulé served with blueberry, baby root vegetable crisps and clove. The epicurean adventure then continues with a main course of Slow Braised Short Rib enhanced with coffee-parsnip puree, charred pearl onion, pomme puree and red wine jus, paired with the Merlot, Cabernet Franc and Cabernet Sauvignon blend, Lucca 2018 as a most suitable partner.
Spicy, fresh and floral, the Stella Syrah (2019) ends the gastronomic delight artfully, matched with Double Baked Cheese Soufflé served with gorgonzola créme, Jerusalem artichoke chutney and minted apple.
The fine-dining Food and Wine Pairing Dinners include a welcome drink with canapés, and a 5-course menu with wines, at R595 per person. Bookings are essential. Tel 021 794 2137 or restaurantres@cellars-hohenort.co.za. Guests wanting to stay over after the dinner will be offered a discounted package rate of R3 590 per room (for 2 people sharing), including the Food and Wine Pairing Dinner, accommodation and full breakfast.
