The Durbanville Wine Valley’s popular wine and dine event returns with an exciting new line-up and splendid collaboration between local wineries and the region’s leading restaurants.

Happening on August 24, Dine Durbanville has been themed as a celebration of excellence and is to be staged as a degustation experience. The tasting menu will be presented at the stunning hilltop location of Loch Lynne wine estate, some 30 minutes from Cape Town CBD.

Loch Lynne

 

Teaming up for the evening of August 24 are Diemersdal and its restaurant, The Farm Eatery at Diemersdal; Klein Roosboom and its Jéan Restaurant; and Groot Phesantekraal Wines and its restaurant.

Wines to be presented include

  • The inaugural vintage of the Durbanville Sauvignon Blanc, whose grapes were supplied by the 13 wineries of the Durbanville Wine Valley.
  • Diemersdal’s 8 Rows Sauvignon Blanc and Pinotage. Amongst the celebrated winery’s most recent awards include being the recipient of one of four Gold medals handed to Cape wineries at this year’s Concours Mondial du Sauvignon Blanc, held in Portugal in March.
  • Klein Roosboom Sauvignon Blanc and Dear Diary Chardonnay. The boutique winery is renowned for its various wine experiences include tastings offers in converted wine tanks.
  • Groot Phesantekraal Limited Release Cap Classique, Cabernet Sauvignon and Anna de Koning, a barrel fermented, single vineyard expression and flag bearer for Chenin Blanc of Durbanville origin.
  • Looks delicious

 

The menu begins with canapé delights such as braised pork belly served with apple puree and coriander; croquettes of sundried tomato and chicken with coconut curry and pea shoots; tikka Namibian crab claw; and, grapefruit-cured crayfish tacos with umami mayo, ginger pickled cabbage, yuzu pepper pearls and radish.

Only the best

There will be a selection of tapas, such as Yellowtail ceviche, venison tartare with smoked macadamia; and, slow-roasted pork cheek.

A seafood course includes seared tuna in a scallop ceviche, served with black garlic olive paste, heirloom tomatoes and rocket cress. Red meat will be served in the form of slow braised beef cheek, celeriac puree with roasted fennel, asparagus, baby carrot and a red wine jus.

Fine dining

The meal concludes with cheeses and a dessert of brown butter almond polenta cake, complemented by textures of apple, caramel and salted tonka bean ice cream.

The evening is priced at R970pp and includes the meal and wines. Bookings must be made online via The Farm Eatery at Diemersdal’s Dineplan link, http://thefarmeatery.co.za/.