On Saturday evening Matthew joined the Radisson Blu Waterfront Hotel as they hosted Springfield Wine Estate for their monthly “Saturday Supper Club”
The menu was as follows:
A welcome Drink: Springfield Special Cuvee, Sauvignon Blanc
Starter: Smoked Snoek Chowder, Snoek Bobotie and Crisp Onions, served with Springfield, Wild Yeast Chardonnay, 2016
Main: Rich steak and guinness stew, creamy mustard mash, slow roasted root vegetables, served with Springfield Whole Berry, Cabernet Sauvignon, 2015
Dessert: Dark Chocolate Tart served with a berry reduction, citrus mousse and honeycomb, served with Springfield The Work of Time, 2010
Course of the evening: The fish soup has always been a special.
Wine of the evening: Whole Berry, Cabernet Sauvignon, 2015
These food and wine pairing dinners are becoming quite popular, the next one will see Jordan Wines pair up with Chef Norman’s team on the 29th July at 18h30.
R345 per person. Space is limited and bookings are essential.
Contact us on 021 441 3414 or capetown.foodandbeverage@r