A Great Whisky Experience

Food is not something that happens in isolation. Cuisine is an expression of the surrounding culture, and we generally eat food in a convivial atmosphere amongst other people. Hence the "food and social" part of our name.

Food is often also enjoyed in partnership with drinks, whether wine or a variety of spirits, cocktails or beer. It is not only challenging, but also stimulating, for us to be asked to pair clients' drinks with complementary foods.

One of our favourite 'gigs' has been creating a pairing menu for the Three Ships range of whiskies. In putting the line-up together, we worked with a few of the classic whisky partners, to which we added a twist ... and a few of our own inventions. Our monthly whisky dinners at Garrett Bar have given us a fantastic database to draw on. If we say so ourselves, we think that the dried apple crisps are a fantastic carrier, in place of crackers.

After extensive renovations, the Sedgwick distillery in Wellington is now open for tours, during which you can taste their range of excellent whiskies, paired with five different 'dips'. The idea is that you take time to try each of them with the three different whiskies that accompany them. "It's all just whisky", you may say, but you'll be amazed at how different the experience is with each flavour combination.

Click here to book online.

Lunch with Mature Auction Wines

We’re always on the lookout for interesting eating and drinking opportunities (preferably at a bargain price).We’ve spent at least a year nagging the powers at Nederburg to release archive wines for us to use in themed lunches/dinners at The Red Table. We were delighted when they finally invited us to select from a bunch of wines that are 10 years old (and older … except for the white wine, of course). We were even more delighted when they turned out to be Auction wines.

We’re very excited about the selection we’ve made of perfectly aged wines, from Viognier to Merlot to Bordeaux blend to absolutely scintillating Riesling Noble Late Harvest. Getting access to these wines was quite a coup, if we say so ourselves. Having secured the wines, we set Chef Edmore Ruzoza the challenge of creating a four-course menu, which we tasted last week:NEDERBURG PRIVATE BIN D212 VIOGNIER 2008 Creamy mussel chowder with a sweet corn stick bread NEDERBURG PRIVATE BIN R191 MERLOT 2004 Confit duck leg with 4 red fruits sweet potato fondant, sesame tossed mange tout and mocca jus NEDERBURG PRIVATE BIN R109 CABERNET/MERLOT 2001 Slow braised Springbok and cranberry denningvleis accompanied by rustic potato croquettes and grilled baby marrow NEDERBURG PRIVATE BIN NLH WEISSER RIESLING 2003 Quince bavarois creme with phyllo pastry layers topped with a Rooibos infused froth. You’ll note that the wine is listed first, because this is about allowing the wine to shine. This is not the time or place for culinary pyrotechnics!

These are wines that sell for hundreds of rands per bottle. We’re offering the entire experience – four courses, plus a glass of wine with each course – for just R360 per person, for groups of 10 people. There are various dining areas in- and outside the manor house, but the original dining room is particularly grand, with a table that seats 10 people in baronial style.Wine quantities are limited so don’t delay! To book, phone 021-8775155 or email: theredtable@nederburg.co.za. The experience is available Tuesday to Sunday until the end of August (or while stocks last!) and must be booked in advance. Dinners may also be possible, by prior arrangement.


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