(Cape Town, June 2014) Constantia Glen wines paired up with Bistro 1800 on Friday, 30 May 2014, for the Cape Royale Luxury Hotel and Spa’s second successful food and wine evening, led by Bistro 1800 Sommelier, Ardiel Norodien and Constantia Glen Director, Gus Allen.
Showcasing a variety of five interestingly upbeat and decadently delicious courses the captivating combinations drew great attention to detail. Signature dishes included The master stock belly of pork with bacon chutney, parsnip-apple puree, pork crackling, Shiaoxing wine reduction & tamarind gel was accompanied by Constantia Glen TWO, and The Pan seared Kudu loin with smoked potato, tender stem broccoli, Constantia Glen Merlot grape reduction served with the Constantia Glen THREE.
Guests can look forward to the next tasting collaboration with the celebrated Haute Cabrière and Pierre Jourdaan on Friday 27 June, featuring illustrious Takuan von Arnim.
“We are thrilled the wine pairings have taken off so nicely with such great wine partners on board,” says Cape Royale Luxury Hotel and Spa MD, Johann du Plessis; “There’s plenty more exciting culinary changes being administered over the next few months, comprising a completely unique, ground-breaking concept which we’re positive guests are going to love!”
The Cape Royale Luxury Hotel and Spa will be further increasing its culinary offering with an array of five different dining options, including Osumo, Simply Asia, Pasta Café, Shift Espresso Bar and Jewel of India.
For more information on the Haute Cabrière wine pairing, or for reservations, contact Bistro 1800 Reservations on 021 430 0506 or email firstname.lastname@example.org. Bookings in advance are essential at a cost of R320 per person.
Event details as follows:
Bistro 1800 & Haute Cabrière Wine Pairing Evening
Friday, 27 June 2014
7pm to 10pm
Bistro 180 Restaurant, Cape Royale Luxury Hotel and Spa, 47 Main Road, Green Point
Pierre Jourdan Brut
Baked Asparagus wrapped in buttery puff pastry & prosciutto
Haute Cabriere Chardonnay- pino noir
Soft shell crab prawn & sesame toast, pickled cucumber & bisque reduction
Pierre Jourdan Ratafia
Chicken liver parfait wrapped in parma ham, mango gel, poached pear & micro herb salad
Pierre Jourdaan Bella Rosé
Haute Cabriere Unwooded Pino Noir
Pork fillet with Turkish fig & almond filling, potato fondant, fine beans & port jus
Harrissa spiced lamb fresh tabouleh salad, smoked aubergine puree & minted yoghurt dressing
Pierre Jourdan Tranquille
White chocolate fondant Litchi sorbet, orange candy & citrus reduction