“T.G.I.F.” You know the feeling. One way to start the weekend is schlepping home, collapsing on the couch with a takeaway and boring Friday-night viewing. But now there’s a new way to start the weekend, as De Grendel have launched their Friday Food and Wine Flights. Hosted at their beautiful tasting room with its open air lounge and spectacular views on Table Mountain and the Atlantic ocean, these social soirees are set to make De Grendel the ultimate Friday sun downer destination over the summer months.
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The debut will see delicious squid, quail and venison dishes forming three food flights paired with wine, as well as MCC on arrival with canapé all this for R120 to celebrate the first in the series of Friday Flights of Food and Wine.
Explore, experience and relax
Elzette du Preez, winemaker at De Grendel says, “rather than just another evening on the town, why not spend the time with us to explore adventurous tastes and experience something new as you relax.”
When fine food becomes fun food
According to Jonathan Davies co-owner of our popular restaurant, the Friday Food and Wine Flights combine the interest in all things retro, the rediscovery of the cocktail hour and ‘small plate’ eating. “We take this a step further with a flight of three dishes that are substantial enough, without being too heavy on the stomach or wallet. The food and wine pairing in flight format also give our guests the chance to explore food and wine pairings in a laid-back setting – making it fun.”
Flavours in flights
While the dishes on offer will vary weekly, here are some of the top combinations from the kitchen of chef Ian Bergh: “I love the idea of our Quail in Flight: a modern combination of barbequed quail and the classic Caesar salad which you can enjoy with De Grendel Sauvignon Blanc. The house-smoked salmon with citrus fruit, vanilla and fresh ricotta is an exceptional partner for the acclaimed De Grendel Koetshuis Sauvignon Blanc. Seafood lovers will also enjoy the deep-fried squid, chorizo, avocado, aïoli and cherry tomatoes with the Sauvignon Blanc.
Bergh says the Flight of chicken, mango, chilli, galangal and lime that will find itself in full flight on some Fridays will be an ideal play-date for Viognier. “Our aromatic Viognier blend is also the perfect match for scallops flavoured with pancetta, garlic and lemon, finished off with cauliflower purée. Merlot is paired with flame-grilled mushrooms, prosciutto and parmesan, while the Flight of duck confit springroll and plum sauce is served with a glass of Shiraz.”
And Rubaiyat – the fantastic Bordeaux blend that is the pride of Sir David Graaff? “Only the best lamb and potato, flavoured with mint and garlic will do.”
And then some …
Into the mix, add the estate’s setting at the foot of the Tygerberg, the view of the sun setting over Table Bay, the relaxed farm atmosphere and large veranda and you will understand why De Grendel is the after-work destination of choice.
No surprise, then, that it’s also essential to book in advance to guarantee a seat.
• De Grendel Friday Food and Wine Flights will take place between 17h00 and 20h00 every Friday night during summer, starting from 16 November.
• Price: R160 per head for canapes and flute of MCC on arrival. Three food flights with tasting portion of wine with each dish. (opening night special only – R120 per person).
• Booking is essential: Contact Christelle van Niekerk, De Grendel Tasting Room Manager, at tel. 021 558 6280 or firstname.lastname@example.org .
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