Thursday, May 30, 2013

Seven course tasting menu at Myoga

The extensive tasting menu of seven courses
We started with a glass of Simonsig Kaapse Vonkel one of our favourite MCC brut bubblies
Most of the photographs you will see here were taken under a large orange roof light which made the pictures taken under it become almost monochrome orange. Neither Nikon's nor Adobe Photoshop's technology could change it. Some of the pictures were taken in the other part of the room and the colour, while far from perfect, is a bit more acceptable. We dislike using flash in restaurants because we take a fairly large number of photographs and the constant flashing would be very irritating to the other diners.
First the Mouth Ticklers: John’s Smoked Trout ceviche with wasabi Spuma (foam)
Lynne chose a BBQ pork glass spring roll which had a sharp Asian dipping sauce which she managed to drip all over the table!
Then the starters
John chose the 7 spice bresaola with just cooked baby beets, micro greens and honey mustard sauce. Micro greens were used through the meal and the quality and flavour of them was stupendous. 
These tiny seedling leaves add a lot of punch to a dish and his wine was the Domain des Dieux Sauvignon Blanc
Lynne had the pan fried prawns with a sweet chilli sauce on half of the plate and a thick coriander spuma on the other side. Good prawns, not at all mealy. Served was the Hartenberg Riesling. This highlighted the coriander amazingly. This was our week for Riesling)
We had a small incident at this stage and course four was served to us before course three so we also got a bit confused with the wine pairings so we tasted all four wines with all four dishes..
Third course was soup or salad and, because we could not decide we ordered both our choices, and swapped half way through. We had the hot and spicy Thai inspired green curry chowder (lots of coriander) with whitefish mussels, lime, truffle roasted sweetcorn and charred red pepper salsa. Does truffle go with green curry? Maybe not, it tends to get overwhelmed. The wine was Delheim's beautiful, fragrant rose petal Gew├╝rztraminer, quite a sweet wine for this hot curry.
Lynne ordered the Asparagus salad, dressed baby leaves, halloumi, soft poached egg and togarashi spice.  
We had to search for the two small spears of asparagus buried below the leaves, halloumi and egg but it was worth it. Sterhuis Chenin Blanc was a good accompaniment.
4th course is Risotto or pasta. Lynne made risotto the night before so she went for the duck crespelle with a very sweet sauce l’orange and creamed spinach which tasted rather like coriander spuma. 
Served with Paul Cluver Riesling
John loves Risotto so he ordered the prawn and chive risotto. The chives were intense micro greens, quite wonderful and the risotto had the correct bite and creaminess. Wine served was the Secateurs Chenin Blanc.
Fifth course and you are ready for a good pause, so you get a sorbet in a tiny shot glass. Lynne had the Pear and Elderflower and John the Ginger and Lime
After quite a long pause we were ready for our main courses. John went for the Cheehou Beef, a Chinese BBQ sous-vide (cooked sealed with the flavours in a vacuumed plastic pouch, at a low temperature in a water bath held at about 52 degrees) fillet, meltingly tender with a red knuckle ragout, herbed potato puree and butter poached carrots with a chive veloute (velvety smooth sauce). 
Wine served with a beautiful 2009 spicy Vrede and Lust Shiraz
Lynne also chose beef and had the truffle teriyaki beef, also a sous vide fillet, with stunning tempura vegetables piled on top, nam jim (a classic hot, sour and tangy Thai dressing) and spiced Cilantro (USA use this name for fresh coriander) pachadi ( a finely chopped vegetable side dish curry from S India or Sri Lanka) Her wine was the Beyerskloof Pinotage reserve, a good wine but not to Lynne’s taste as the spices in the dish made the wine excessively metallic.
We were now getting quite full but still had dessert to look forward to.
Lynne had chosen an all time favourite, Pear Tarte Tatin and it did not disappoint. Crisp pastry covered with soft sweet baked pears. it came with quite a burnt caramel sauce with walnuts. This was served with an unusual gorgonzola ice cream which Lynne found a bit rich and wouldn’t rave about. The gorgonzola is a bit soapy and it takes something away from the tart. This was served with Nederburg’s 2012 Noble Late harvest, the perfect complement to the tart but perhaps not the cheesy ice cream.
Amazingly John resisted the chocolate assiette and went for the Apple Gooseberry linzer crumble with a cherry gel and toasted almond milktart. 
He loved the match with Pierre Jordan Haute Cabriere Ratafia - a dessert wine that matches so many things.
One of the palate cleansing sorbets
Busy chefs in the open kitchen
A full restaurant for the wet Tuesday night
Lynne is chatting to Pearl Oliver, the sommelier who organised the very good wine pairing
 © John & Lynne Ford, Adamastor & Bacchus, 2013

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