The old homestead part of The Vineyards Hotel
The Vineyard Hotel’s highly popular seven-month wine-paired dinner programme for 2017 starts in April. Every month, two dinners are held, celebrating the wines of South Africa’s most prestigious wine estates. Prior to each dinner, the Vineyard Hotel’s chefs and representatives of the wine estates taste various dishes and ingredients alongside the wines to find the perfect pairing. The result is a wonderful, entertaining dining experience that lives on in the memory.
The Square, venue for the dinners
The first dinner on Saturday, 8 April 2017 is the Hemel en Aarde Celebration of four exquisite wines from two estates: Hamilton Russell Vineyards Chardonnay 2016 and Pinot Noir 2016, and Domaine Des Dieux Josephine Pinot Noir 2013 and Chardonnay 2012.
Executive Chef Carl van Rooyen
Dishes prepared by Executive Chef, Carl van Rooyen and his team on the five-course menu include a second course of yellowtail ravioli with pan-fried prawn-and-mushroom velouté served with the Domaine Des Dieux Josephine Pinot Noir 2013, and a fourth course lamb rump set on warm homemade hummus with pickled red cabbage, roasted cauliflower, semi-dried tomatoes and lamb jus served with Hamilton Russell Vineyards Pinot Noir 2016.
At R545 per person, availability of seats at the Hemel en Aarde Celebration is limited. Guests are encouraged to book early.
Warwick’s Norma Ratcliffe & Vineyard GM Roy Davies in The Vineyard’s Vineyard
The next dinner, on Friday, 28 April 2017, is the highly anticipated Five Wine Partners Dinner. The five prestigious estates that help the Vineyard Hotel produce its own-label, limited-volume wines from the vineyard along the banks of the Liesbeek River are Meerlust, Warwick, Klein Constantia, Waterford, and Simonsig.
Expect a mushroom soufflé with sweet potato compote with Warwick Rose 2016, followed by beef cheek croquets, summer beets and butternut with Meerlust’s Chardonnay 2015. Klein Constantia Estate Red 2013 is paired with a semi-dried-tomato tart, with parmesan, julienne basil, spring onion, balsamic reduction and Underberg cream, while the Waterford Grenache Noir 2012 will be complemented by grilled venison loin, nutty butter polenta, charred onions, cassis jus and bacon lardons. A dessert of pineapple frangipani with passionfruit glaze and coconut-lime sorbet will be served with Simonsig Chenin Blanc 2016.
These dinners are very popular and seats are limited. Diners are encouraged to book soon to avoid disappointment. The cost to attend the Five Wine Partners Dinner is R450 per person.
To book, please contact firstname.lastname@example.org or call 021 657 4500.
The Vineyard Hotel