At this special occasion, seven distinctive varietal wines crafted by the Durbanville Hills winemaking team in honour of seven iconic Cape Town landmarks, the Collectors Reserve, are served with seven gourmet canapés.
Explore different tasting stations, where the winemaking team will share the stories behind the wines and the landmarks that inspired them. Afterwards, enjoy a skilfully designed two-course dinner at the award-winning Tangram Restaurant.
Begin with the Cape Mist Sauvignon Blanc, paired with creamy seafood, pea and coconut risotto; the Cape Garden Chenin Blanc, served with smoked snoek; and the Cableway Chardonnay, matched with a curried chicken canapé.
Move on to the red wine stations, featuring the Lighthouse Merlot paired with a pea and smoked ham croquette; the Promenade Pinotage, served with charred miso aubergine; the High Noon Shiraz, complemented by a crispy Korean tofu and cauliflower kebab; and the Castle of Good Hope Cabernet Sauvignon, well-matched with a slow-cooked beef brisket meatball.
The evening concludes at the Tangram Restaurant, where chef Tamzyn Ehlers and her team will wow you with a stylish two-course dinner.
The cost is R550 per person. Bookings essential.
Click HERE to book now! For any dietary requirements, please email aidan.samuels@heineken.com
The Durbanville Hills Collectors Reserve experience promises excellent wines, gourmet canapés, and a carefully curated dinner.
Menu
Canape Pairing
Sauvignon Blanc - Creamy prawn, pea and coconut risotto, garlic and herb oil, parmesan crisps
Chenin Blanc - Smoked snoek empanada, rocket, apricot puree, garlic and lemon aioli, herb oil
Chardonnay - Curried chicken and apricot sosatie, thyme and apricot glaze, sambal
Merlot - Pea and smoked ham croquette, brown mushroom duxelles, wild rocket and black truffle aioli
Pinotage - Charred miso aubergine, romesco sauce, salsa, garlic oil, potato crisps
Shiraz - Crispy Gochujang tofu and cauliflower kebab, pickled cucumber, sesame seeds, spring onions and spiced yoghurt
Cabernet Sauvignon - Slow cooked beef brisket meatball, salsa Verde, honey mustard sauce
Mains
Pork - Honey and mustard glazed pork belly, pickled mustard seeds, charred broccoli, sweet potato puree, honey pork jus
OR
Fish - Lemon and butter fish, curried mussel and potato chowder, charred leeks, chilli oil
Dessert
Chocolate mousse - Dark chocolate and naartjie zest, spice biscuit crumb, rooibos honey glaze