Dinners are held monthly at The Square restaurant in the Vineyard Hotel in Newlands where wines from a particular producer are paired with dishes prepared by the chefs in the kitchen at The Square. The wines usually come from a specific wine estate. For the dinner this month, the wines were chosen by Michael Bampfield-Duggan of Wine Concepts in Newlands from a selection of wine farms.
Several weeks before the dinner, a meeting is held at which a panel tastes prospective wines with the dishes proposed by the chef and makes the final selection.
The Vineyard Hotel
Michael Bampfield-Duggan pondering his list
Claire Watt and Afke van Dreunen
Pan fried Norwegian salmon, slow cooked duck egg confit, beetroot,
roast asparagus spears with vermouth sabayon
roast asparagus spears with vermouth sabayon
Wellington of Springbok loin, paprika spiced potato fondants.
creamed leeks. roast parsnip puree with cherry jus
creamed leeks. roast parsnip puree with cherry jus
Buchu infused cheesecake, cassis and cranberry jelly,
warm Cape gooseberry compote with honey
and lavender ice cream
warm Cape gooseberry compote with honey
and lavender ice cream
Then, a few weeks later, came the dinner, introduced by Stewart Banner, Mike Bampfield Duggan and chef Alex Jenkinson
Hennie Coetzee and Maggie Mostert
Corlien Morris
The Menu
Salad of Provençal vegetables, goats cheese pannacotta, cucumber gazpacho, toasted pine nuts, herb salad, with Adi Badenhorst's Secateurs Chenin Blanc 2011
Pan fried Norwegian salmon, slow-cooked duck egg, confit beetroot, roast asparagus spears with vermouth sabayon, with Beau Constantia Cecily Viognier 2010
Wellington of springbok loin, paprika spiced potato fondants, creamed leeks, roast parsnip puree with cherry jus, with Gabrielskloof The Blend 2009
Buchu infused cheesecake, cassis and cranberry jelly, warm Cape gooseberry compote with honey and lavender ice cream, and Ridgeback natural Sweet viognier 2010
Beau Constantia winemaker, Justin van Wyk and his wife Tracy
