We
have known the Bottega family for a long while, We used to sell both their Whalehaven
and Idiom wines in our shop, Main Ingredient, and got to know them then as they
have a house in Fresnaye and Mrs Valerie Bottega is a keen cook. Last week, we
were invited to join other members of the media to see the impressive new
mountain venue high up on the slopes of Sir Lowry’s Pass
The
Entrance to the new building
On arrival, we were directed to the summer pavilion
under the pine trees, where welcome drinks awaited us
Fig and rose geranium cordial
or glasses of Italian Giusti Brut Prosecco
Mr Alberto Bottega welcomed us to Da Capo
vineyards. The Bottega Family own Da Capo Vineyards in Sir Lowry's Pass (Wine
of Origin Stellenbosch, but they are actually on the far side of Somerset
West!) where Idiom wines is situated, and Whalehaven Winery in Hermanus. The road
to the venue winds up and up fairly steep mountain roads through countryside,
farmland and vineyards until you get to the top. The railway line to Elgin and
beyond snakes up the pass just below the farm
The views in every direction are superb. Adamastor
sleeps
It was a rather misty day, but you could still see
Table Mountain and Devil’s Peak in the distance
We then walked to the lookout deck, where weddings
can be held
A quiet sheltered place to have a picnic from the
planned deli under the lapa
The Helderberg (Clear mountain)
The tasting room
The new restaurant interior
We learn more about the centre
Local mountain stone was used to build the lower Roman
style arches with a modern tower, the top is all modern steel and glass and traditional
woodwork
Sculptures by artist Lionel Smit are in many spots
around the venue
More stunning vignettes
Architect Thomas Leach explains his vision and his
brief
Alberto Bottega's son, Roberto Bottega, promotes
the wine portfolio globally and has championed the development of the Idiom
Tasting Room & Restaurant with his father
Full view of the centre with a proud Alberto Bottega
Canapés of duck liver paté
Cream cheese, sundried tomato on cheese shortbread
Smoked salmon with salmon caviar
A table laid to illustrate a possible wedding
arrangement
And another. They also have a large conference
area below the restaurant
Time for lunch - The menu
We take our seats. It is quite a noisy echoing
room for conversation with the concrete floor and open rafters. They need to
add fabrics and insulation to soften the sound
Wine is poured and the speeches start
At its helm is a 5 star team who have joined from
various luxury properties. Hamish Hofmeyr, working closely with the owner
Alberto Bottega, son Roberto and daughter Silvana, leads the new venue as
General Manager after an eight year stint as GM of The Marine in Hermanus,
where he managed two restaurants and the Relais & Châteaux boutique hotel
The amuse bouche arrives
Three crisp panko and spice encrusted prawns on a
scrape of avocado purée with dragon fruit squares and a dot or two of light wasabi
aioli. It was paired with the rather woody Idiom Viognier, which begins with
lovely peach notes
The starter was a little controversial. Not
everyone is willing to eat a tartare. This was a chunky Impala tartare, topped
with a quail egg yolk. It was on top of a slice of Kudu Carpaccio and under the
bed of rocket nested a small sliver of seared warthog. There was also some
chestnut purée on the plate. Served with
the Idiom Sangiovese, full of wild berry fruits, plums and rhubarb; an
excellent pairing
Huge beams support the ceiling, all joined by
accurately cut mortise and tenon joints secured with wooden pegs. Not a nail in
sight
Daughter Silvana is the Creative Director and is
working on sensory experiences at the venue and the art, sculptures and with
perfumer Tammy Fraser developed a Perfume du Vin
Main course was a large portion of beef fillet on
smoked mushrooms, fondant potatoes, carrots and a Cabernet jus. This was paired
with their Classic Cape Blend
Chef Irwin de Vries has worked at Morukuru’s Athol
Place in Johannesburg and Sir Richard Branson’s Ulusaba Private Game Reserve in
the Sabi Sand Reserve
Dessert was another small challenge, being a
Rooibos Tea Panna cotta served with a peach compote and set on an almond sponge.
Rooibos is another of those flavours like fresh coriander that challenge the
taste buds of almost half of the population. This was served with a small glass
of Imperium White Gold, their limited edition Viognier Natural sweet wine
©
John & Lynne Ford, Adamastor & Bacchus
