Monday, July 20, 2015

Glen Carlou launches Winter Plates menu

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 patĂ© 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 soufflĂ© 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
© John & Lynne Ford, Adamastor & Bacchus 2015
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