Full Moon dinner in the On 19 restaurant at the
Westin Grand
From
sunset to the fabulous full moon this week. The Westin Hotel has a restaurant
on the 19th floor called On19 with spectacular views over the Waterfront and
looking at the mountain. They invited members of the media to join them and
celebrate the full moon, have our astral charts plotted by Astrologer Dianne
Garven and enjoy a really impressive dinner. All this was accompanied by wines
from Avondale, which owner Johnathan Grieve presented
It is right at the top of the Westin which is part
of the Cape Town International Conference Centre complex
Getting to know each other with non alcoholic
cocktails
A special bottling of Avondale Samsara Syrah called the
View 2016, given to us when we left. The bottle is beautifully acid etched
Views of the business centre of town looking up
Bree Street toward the mountain and Lion's Head
and toward the V&A Waterfront
Michael Liffman GM of the Westin hotel gave the
opening speech and welcomed us. You too can experience a full Moon dinner as
they are scheduled to happen on the date of each full moon this year. You must book: http://www.westincapetown.com/
for details. Phone: +27 21 412 9999
The dates are 23rd March; 22nd April; 21st May;
20th June; 20th July; 18th August; 16th September; 16th October; 14th November;
and 14th December. Every month each
patron will receive a personalised birth chart with their details, which Diane
will be able to elaborate on with an individual reading (optional extra)
Executive Chef Grant Cullingworth explained the
menu. The starters would be sharing
platters. The food we were served is all local, and they have a farm to table
policy. Some of it comes from their
rooftop garden on the 20th floor which produces herbs vegetables and edible
flowers. They offer healthy options
Johnathan Grieve of Avondale told us about their
select range of organic and biodynamic wines which are terroir driven
We were all dying to see our Astral charts. They map the sky on the day we were born from
the location we were born in. Dianne
Garvin did not give individual readings, but she did explain some of the things
on the chart
Waiting for the first course to arrive at the long
table
The menu
The platter of 'Natural pickings" to
share. Good crisp bread rolls, smooth
and rich duck liver paté , small slices of hay smoked beef on onion marmalade,
organic baby vegetables with a small smear of Bagna Cauda, bocconcini and warm
lamb fritters. More of the bagna cauda perhaps in a small bowl for dipping
would be lovely. A generous and well thought out sharing platter for 2.
She who cooked the dinner. Talented Chef de
Cuisine Anerith Tamsyn Smythe
To accompany the meal Avondale's 2013 Cyclus, the Power of the Vortex. a white
blend of 24% Viognier, 24% Roussanne,
24% Chenin Blanc, 14% Chardonnay and 14% Semillon grapes. to quote We could
also have Avondale's 2014 Chenin Blanc called Anima, it was intense barrel
fermented wine with great minerality and depth of flavour, full of yellow
fruits. Also on offer was the red blend La Luna, a
Bordeaux blend made from 46% Cabernet Sauvignon, 35% Merlot, 7% Cabernet Franc,
6% Malbec & 6% Petit Verdot organically-grown grapes. This was a fruit day, so the wines were showing beautifully with the food
The next course had three choices. Lynne chose the perfectly cooked sous vide
Satsuma and Soy glazed Salmon Trout, soft, pink and falling into moist flakes
and full of flavour. The bulgar wheat salad beneath had great flavour and was
topped with a rather oniony fennel and fresh coriander grenolata. It was on a
vanilla parsnip puree and a honey and miso jus. Lynne does not like vanilla in
savoury food, but acknowledges that it is very popular
This is the vegetarian option which one of our table
neighbours had. Spinach, Feta and butternut Tortellini, with roasted pumpkin
seeds, tomato concasse, truffle buerre noisette a cashew nut crumble and
butternut gremolata. She enjoyed it very much
John chose the charred beef fillet. This was outstanding, Lynne tasted it and
declared it one of the best pieces of steak she has ever had. It was as tender as butter - we surmise also
cooked sous vide, then seared for exactly the correct amount of time on a wood
fired grill to give it a smokey taste, but not overpowering or burnt, superbly
seasoned and came with smoked aubergine puree, bone marrow fritters, pickled
baby beetroot, fondant potatoes and a black cherry jus. A tour de force of
delights. One to return for
Astrologer Dianne Garvin explaining the star
charts
Dessert was called the Milky Way and represented
the planets. Tiny biscuit stars, white
chocolate and caramel milk chocolate truffles, date chocolate pudding and stracciatella
ice cream with a Saturn ring of chocolate. This was served with the Avondale Armilla
Blanc de Blanc 2009 MCC, satisfying crisp and dry to contrast with the sweet
dessert
And finally, a good double espresso with two
'nougats' one made with blue cheese honey and nuts, the other a traditional nougat
packed full of apricot and pistachio nuts. A great dinner with good wines.
Thank you Westin and Avondale
The huge February Harvest full moon with its
smiling face
