Executive Chef Christo Pretorius and Sommelier, Gregory Mutambe team up with Bouchard Finlayson winemaker Chris Albrecht, on Friday 27 September, for a gourmet event of note. The hotel’s flagship Azure Restaurant with its glorious Atlantic Ocean views, is the backdrop for an evening that will thrill food lovers and oenophiles alike. The amuse bouche of Salmon Tacos, channel an Asian theme, with teriyaki sauce, shredded cabbage, mirin aioli and toasted sesame seeds, perfectly paired with the Bouchard Finlayson Blanc De Mer 2018, an unusual white blend with Riesling pedigree that boasts strong personality.
The Bouchard Finlayson Sauvignon Blanc 2018, a crisp and creamy wine with a harmonious palate finish has been selected for the first course of Grilled Octopus with burnt beetroot puree, pickled beetroot, toasted hazelnuts, sauté kale and green onion oil. It will be followed by Mushroom Dim Sum partnered with Missionvale Chardonnay 2017. Styled as a food focussed wine, displaying flavours of pineapple and white pear, this delicious flagship Chardonnay that Bouchard Finlayson is well known for, has the slightest hint of toasted hazelnut.
Stellenbosch Joostenberg roasted duck breast, with duck confit croquettes, red cabbage, celeriac puree, cranberries and duck jus and the Estate’s lauded Galpin Peak Pinot Noir 2015, make for perfect partners in the main course. Medium dark with black-red colour it has an explosive nose of red fruits and infused cherry, whilst the palate projects cranberry and plum with smoky strawberry high tones. The 2015 Galpin Peak is an exceptional vintage, which not only scored a 5-star Platter rating, but also won a gold medal and a regional trophy in the 2017 International Wine Challenge in the UK.
For the final salvo of the evening, a Boerekaas Mille Feuille dessert, paired with Bouchard Finlayson’s famed Hannibal 2017, promises to bring out the best of the Crispy puff pastry, boerenkaas custard, burnt apple gel, citrus jellies, spiced apple chutney and celery salad. Hannibal is a unique and intriguing blend of Italian varietals - Sangiovese, Pinot Noir, Nebbiolo, Shiraz, Mourvédre and Barbera, combined to achieve a harmonious orchestra of flavours.
The highly anticipated food and wine dinners, held four times a year at The Twelve Apostles, are always a gastronomic experience, showcasing the best South African wines and estates. This year’s penultimate food and wine dinner promises to be a highlight and is not to be missed. The cost of R695 per person includes food, wine and water (excl. gratuity).
For more information and to book, contact Restaurant Reservations on +27.214379029 or restaurants@12apostles.co.za