Thursday, August 01, 2019

This Week’s MENU. Mount Nelson’s Lord Nelson restaurant, Caroline’s Red Wine Review, Kyoto Garden winter menu, Spanish chicken with peppers, chorizo and olives, Erika O Syrah Grenache Noir Cinsault

Looking through the door. Waterford wine estate, Stellenbosch

Our focus this week has been on wonderful food, accompanied, of course, by some superlative wines. Dinner at Cape Town’s iconic Mount Nelson Hotel and the winter menu at, arguably, this city’s best Japanese restaurant. And Caroline’s Red Wine Review showcases many of the best wines this country produces, which can hold their heads up proudly in any company. Read and enjoy…
MENU has appeared nearly every week since March 2003, initially as a free newsletter from our shop, Main Ingredient, and has been sent to our subscribers by email. Many of our subscribing readers have followed us from our earliest days and we appreciate their support
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The Winter Menu at Kyoto Garden
It is Winter Special time at Kyoto Gardens Sushi restaurant in Kloof Neck Road so we were invited to come and sample this year’s offering. And we enjoyed it very much indeed. There is a Special menu. We think the price of R230 per person is very reasonable indeed, given the quality of food on offer…
Dinner at the Mount Nelson's Lord Nelson restaurant
An invitation from Gaby Palmer Bolton, Area Public Relations Manager, Southern Africa of The Belmond Group to the Mount Nelson Hotel to sample their winter offering. The press release said: "Belmond Mount Nelson Hotel, Cape Town, revives a piece of culinary history and gourmet tradition at its 120-year old Lord Nelson Restaurant; with the introduction of bold classic dishes and the mid-17th century French art of ‘guéridon’ or table side service…
Caroline's Red Wine Review 2019
It was that time of the year again for Caroline Rillema’s epic Red Wine Review, held at the Table Bay Hotel. Tasting so many excellent reds at this tasting and others recently, has been very exciting. South African wine is turning a corner, or climbing up a step; the wines we have liked are without fault and have moved into another dimension. Watch out World, we are a presence to be paid heed to, we have found our mojo and our direction. No harsh flavours, grippy mouth puckering tannins or over wooding, the wines showing beautiful fruit and elegance. Longevity yes but they are being made to be ready to drink now, which is what the market wants…
On the MENU this Week. Spanish chicken with peppers, chorizo and olives
This is a tray bake which we love doing when we are busy but hungry; easy to assemble and pop in the oven with no fuss. And it was absolutely delicious. Full of flavour from many of the ingredients, especially the garlic, thyme and tomatoes…
MENU’s Wine of the Week, 2016 Erika O, a blend of Syrah, Grenache Noir, Cinsault 
This wine is the 2016 Erika O, a blend of Syrah, Grenache Noir, Cinsault  from talented winemaker Erika Obermeyer, whom Platter voted their 2019 Newcomer of the Year and it is MENU's Wine of the Week. She has had a long and varied career working at Kleine Zalze and Graham Beck and has now gone independent,  with considerable success…



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Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in our website and ancillary works are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are often unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise.

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Posted by MENU at 11:28 pm

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