The Twelve Apostles Hotel and Spa will partner with Darling’s Ormonde Wine Estate to host a gourmet food and wine pairing dinner in Azure Restaurant on Friday 26 February 2016. Twelve Apostles Executive Chef Christo Pretorius will use his finely honed culinary skills to craft an exclusive four-course dinner, perfectly matched with a selection of exquisite Ormonde wines presented by the owner.
Theo Basson and his team at Ormonde Wine Estate in the picturesque Darling Hills, Cellar Master Hennie Huskisson and Viticulturist Adre Rheeder, are committed to producing well-crafted wines of superlative quality. Pockets of eroded granite type soils are selected as close as five kilometres from the cold Atlantic Ocean, at altitudes between 150 and 300 metres above sea level. There is an emphasis on varietal fruit and length of flavour, which the cool coastal climate bestows on each grape variety.
With its unique seaside setting, elegant atmosphere, unrivalled service and passionate Executive Chef, fine dining restaurant Azure presents the perfect partner for this special evening. On arrival guests will be treated to a welcome drink from the Ormonde Ondine speciality range, Ondine Chenin Blanc 2015, best enjoyed on the Azure terrace during what is bound to be a breathtaking sunset, before commencing dinner with Tuna Roll as an Amuse Bouche, served with tuna tartare, miso dressing, and dashi jelly and accompanied by a glass of the Ormonde Sauvignon Blanc 2015. Chef Christo will follow this with Baked Hens Eggs, served with green asparagus, orange sweet potato, gooseberry, young radishes and almond cheese, and matched with the Ormonde Chardonnay 2013. The scrumptious Smoked Ham Hock Terrine with cauliflower piccalilli, apple compote, crispy pork crackling, white wine gel and mustard crème will be a treat for the senses, even more so when paired with the Ondine Cabernet Franc 2013.
Moving on to the main course, Springbok Loin will be presented with citrus roast carrot puree, baby root vegetables, fermented red cabbage, blueberry gel, spiced seed crackers, and rich venison jus. The multiple awarded Ormonde Shiraz 2013, has been selected to be enjoyed with this dish, as it pairs beautifully with red meat. The indulgent menu completes with Goats Cheese Panna Cotta with beetroot sponge, beetroot gel, green fig jelly and candied pecan nuts. Diners will be the first to experience the Ormonde Noble Late Harvest from 2015 vintage grapes, harvested from the oldest bush vines on the farm, to perfectly underline the contrasting sweet and savoury notes of the dessert.
As a final treat, Petit Fours will be served with tea and coffee.
Directions to The Twelve Apostles Hotel and Spa
Victoria Road
Camps Bay 8005
021 437 9000
