Thursday, December 13, 2012

Dinner at Leinster Hall with the Cape Town Club

Taking our seats in the elegant dining room and getting to know each other
The line up of La Vierge wines which we were served with dinner
The first course: Crayfish salad with semi-dried tomatoes, cucumber, prawn, caviar, orange and mustard dressing. Served with La Vierge  2011 Original Sin Sauvignon Blanc
The Christmas dinner menu in full
Lots of cutlery for all the dishes to come, a teeny bit daunting.
The second time we have been served rabbit this month, after eating none for years. Second course was Confit rabbit ballantine, with pistachios, chorizo, smoked rabbit loin wrapped in black forest ham and a plum puree. This came with the 2011 Jezebelle Chardonnay
Third course and yes, the first of three main courses. Very succulent turkey breast stuffed with Italian sausage and cranberries and walnuts, with a cranberry jus and creamy mashed potatoes. They poured the 2010 Satyricon, a spicy Italian blend of Sangiovese, Nebbiolo and Barbera, probably the best wine of the evening for us.
The fourth course was the most tender duck we have both ever had. The breasts were pan fried, served on a thin potato galette with a sour cherry sauce, stunning. It just needed something green and refreshing on the plate like spinach or broccoli. They matched this with La Vierge’s Anthelia 2009, a blend of Shiraz and Mourvedre.
The fifth course was almost a bridge too far for many of us. They served deliciously tender, rolled and braised shoulder of lamb, crisp ratatouille vegetables, Pommes Anna and a smoked tomato puree. La Vierge Nymphomane Blend of Cabernet Sauvignon, Cabernet Franc and Malbec matched the richness of the dish.
We thought we would not be able to manage one bit of the dessert but, somehow, it all disappeared. Pecan Nut Pie with Vanilla pod ice cream. This was served with the very young and smoky Seduction  2012 Pinot Noir, not a marriage in heaven, but interesting to taste another Pinot Noir from Hemel en Aarde.
The very modest chef, Albert Venter, with his sous chef
©John & Lynne Ford, Adamastor & Bacchus 2012

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