Glen
Carlou whose wines we know and love, have a new winter Menu and they wanted the
media to come and taste it. So on
Wednesday we were transported to the lovely farm on the Simondium Road for a
great day. They have a really good
restaurant should you need somewhere to eat when in that area of the winelands,
with a very talented Executive Chef Johan Stander and the food is expertly paired with the
food. With beautiful views out towards
Agter Paarl, we would encourage you to visit. They also have the art gallery
containing the Hess Art Collection. See what great food and wine we had..
Lunch is held in the great barn of a
building that is also the tasting room.
In summer you can taste and eat on the terrace. Standing next to Lynne,
wearing the navy jumper is Winemaker Arco Laarman
Our delicious menu for the day
Seed and cranberry bread with three
butters, the truffle mushroom was particularly moreish
An amuse of Springbok terrine, wild
mushroom puree, kumquats and Malay dressing. Both these courses were served
with the welcome drink the 2014 Glen Carlou unwooded Chardonnay. The white
spoon contains a fish paté for a non-meat eater. John also got his without the mushroom puree
The taste in all its glory
One of our number had his as the next
course as he is gluten intolerant
A light gruyere and cauliflower soufflé
on a spinach puree base, paired with the
2014 wooded Chardonnay, lovely flavours and textures. And not a whiff of cooked cauliflower
Sea Bass seems to be appearing all
over town suddenly. Here it was served baked, on Malay flavoured lentils with
the 2013 Quartz stone Chardonnay
A perfectly cooked springbok fillet,
an unusual biltong croquette (who knew it would be so delicious and rich?) with
roasted multicoloured beetroot served with The Curator's Collection 2011
Malbec, a perfect match to the richness of this dish. Lynne didn't think she
would be able to finish it, she did and wiped the plate clean
A Cape date and brandy pudding on a
pistachio crumb, squares of brandy jelly and, strangely, a quenelle of coffee ice
cream
Boeber, one of our traditional Cape
Malay desserts, made from sago, was not to
everyone's taste (too many boarding school memories perhaps) but by this time
most of us were almost too well satisfied. It was topped with a raft of crisp
meringue and a dollop of guava mousse and one of very refreshing guava sorbet. The honeyed
2013 natural sweet Chenin Blanc
The Welder added just the right end of meal note
The Glen Carlou Team. Marketing Manager
Georgie Prout, Executive Chef Johan Stander
and his team from the kitchen.
This is a gem of a restaurant in the winelands, do go and sample their
food and wine
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