Expressions of Robertson & Tulbagh at the Taj Hotel, 31st May 2012

The wine tasting before dinner in the foyer of the Taj

Mint restaurant and eager diners studying the menu

Food and Beverage Director Willem du Toit doing the introductions

Sandra Papesch the chef/co-owner at Fraai Uitzicht telling us about the food to come

ON the left is Karl-Uwe the husband of Sandra and joint owner of Fraai Uitzicht Estate which has lovely accommodation and the restaurant at Klaas Vogts in Robertson. At the head of the table Michael Pownall, the General Manager of the Taj.

A green spinach ravioli filled with Ricotta and lemon thyme, with freshly grated parmesan on top. 

We all wanted more, much more of this delicious starter. It was served with Esona Singe Vineyard chardonnay 2010Grilled steak Tartar. 

Minced raw steak mixed with capers and onions, seared on one side only then topped with a fresh salsa of tomato, coriander basil, spring onion, pine nuts soy, olive oil and maple syrup. 

This very complicated sounding dish was actually very fresh and simple and one of our favourites of the evening. Served with Lemberg Estate Pinot Noir 2011

Vanilla Prawn Pasta Two large beautifully cooked prawns on a nest of tagliatelli pasta with a heavy cream and vanilla sauce. Not at all to our taste because of the vanilla with savoury food but others enjoyed it. Serve with Arendsig Wild Yeast Chardonnay 2011

James Boreland, the Beverage Manager of the Taj with Karl-Uwe Papesch, Co- Owner of Fraai Uitzicht

James Boreland chatting to Colyn Truter who represents Arendsig and other Robertson estates and Lemberg winemaker, David Sadie

Beautifully presented fillet of Springbok wrapped in Parsley mousse and breadcrumbs, served on truffled mash, with Broccoli and a juniper berry sauce.  

The Springbok was very tender and delicious. This was served with Graham Beck Viognier 2009 which went very well and the Fraai Uitzicht Merlot 2006 which was also a very good match.

A witty presentation for the Beetroot and Belgian chocolate sorbet. We found this a rather strange mixture of flavours.

Crisp wontons were the savoury last course and were filled with sharp and rather bitter goats cheese, thyme and sweet olives and dressed with a tomato jam. 

All photographs in this blog are ©John Ford, Adamastor & Bacchus cc 2012