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At last Winter has arrived in the Cape, and predictably, the Capetonians are hibernating. We’re huddling indoors, sipping on well aged red wine. And while we’re thankful for the blessing of rain, we are not in a hurry to head outside for almost any reason whatsoever, except perhaps to pick up some more red wine.
Winter is a time of rest, and for many Cape Town restaurants, it’s a time to close up shop for a few months. It’s an opportunity to send staff on a well earned break, refresh the paint work in the restaurant and for the chefs to work on some creative ideas for next Summer’s menu.
In 2017, Haute Cabriere realised that it is also a great time to pack up your restaurant team, and to take the whole food, wine and hospitality experience on a pop up tour of South Africa. It gives the restaurant team a juicey challenge – just imagine taking your whole kitchen on a multi-city tour! It also gives the winemaking team a chance to connect with loyal fans and consumers across the country.
“Last year’s overwhelming response and support was humbling. We sold out within weeks of announcing the tour, a sign that our loyal followers outside the Western Cape are very eager to experience Haute Cabrière in their own cities,” comments marketing manager Lientjie McLachlan.
Chefs Nic van Wyk and Westley Muller have put together a mid-Winter’s feast! Diners can look forward to a 6-course menu in the fine French style, with bright distinct South African flavours coming through. Each course is paired with a Haute Cabriere wine, demonstrating the full repertoire that Chardonnay and Pinot Noir have to offer.
Menu highlights include pan -fried Patagonia calamari with black tomato sauce and seared scallops, paired with the Haute Cabrière Unwooded Pinot Noir, and finishes on a high note with a chocolate torte with amaretti crumbs and salted caramel popcorn, accompanied by a glass of Pierre Jourdan Ratafia.
Pop-Up dinner dates and booking information
All reservations are to be made with the venue directly. The 6 course menu with wine pairing is priced at R595 per person.
7 & 13 July: Osa Restaurant at Fairmont Zimbali Resort, Ballito (Indian Inspired Menu) Bookings:email@example.com or 032 538 5000
10-12 July: Fairmont Zimbali Lodge, Ballito Bookings:firstname.lastname@example.org or 032 538 5000
20-21 July: Oubaai Hotel Golf and Spa, Herolds Bay, George Bookings: email@example.com or 044 851 1234
23-27 July: Randpark Golf Club, Randburg, Johannesburg Bookings: firstname.lastname@example.org or 011 215 8600
31 July – 4 August: The Peech Boutique Hotel, Melrose, Johannesburg Bookings:email@example.com or 011 537 9797
17-18 August: Bryanston Country Club, Sandton, Johannesburg Bookings:firstname.lastname@example.org or 011 706 1361
21-24 August: Moonshot, Menlyn, Pretoria Bookings: email@example.com or 072 349 9569
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