South Africa - Monthly Food & Wine Conference Dinner

The Culinary Institute Lenotre Students featuring Chef Olivier Burgos

Watermelon and Prawn salad

Fresh watermelon, mint, ginger, and other herbs salad serve with grilled large shrimps

Krone, Borealis Cuvée Brut NV

Red Snapper Garlic Cream

Pan roasted red Snapper filet served with braised fennel and confit garlic cream

De Wetshof Estate, Limestone Hill, Chardonnay 2021

Boerewors and Chakalaka

Beef sausage translated as the “Famer’s Sausage” served with a vegetable and spice relish called Chakalaka

Barista Pinotage 2020

Cape Malay Curry

Brought in the 17th century by southern Asian slaves, this lamb curry is now a staple of South African Cuisine

Kanonkop Wint Estate, Kadette Cabernet Sauvignon 2019

Malva Pudding

Sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce

Fleur du Cap, Bergkelder Selection, Noble Late Harvest 2016

$95 Per Person All Inclusive - 5 Wines - 5 Courses

Tax and Service included

*Tickets for this event are non-refundable.*