I recently met with Head Chef, Louisa Greeff, and Cellar Master, Martin Moore of Durbanville Hills Wine to taste their new Winter Menu. It does not disappoint!
“The winter menu was designed with simplicity and bold flavours in mind.” Says Louisa. “I want the main elements to shine and the various accompaniments to simply add elements of colour and texture. I did, however, strive to be more daring where possible – for example by pairing Pappardelle pasta with the beef fillet.”
And you can’t beat a good steak with Rhinofields Pinogage!
What I really liked about the menu, was the great selection. You can have anything from Oysters, fish, beef, venison, chicken, vegetarian and even freshly baked bread – they have it all! Check out the menu here: Winter Lunch Menu 2016-17
The prices for mains range from R110 to R180, which is really great value for money. Don’t just go for mains though, get the full experience by going for starters, mains and dessert.
“For starters, guests can choose between fresh Cape oysters, succulent duck breast with sticky beetroot and parsnip, or gnocci served with cured blue ricotta. Other dishes available include a chicken consommé with a delectable onion mousse, a serving of beef tartare with homemade rye and bacon sprinkles, seared salmon with beetroot puree or black peppered sardines and a parmesan crisp.
“During the main course, guests are able to enjoy succulent grilled beef fillet with sjimeji mushrooms and a king oyster, chicken lollipop with crushed minted pea potatoes, the fish of the day served with barley and wild rice, curried cauliflower pilaf, grilled venison loin accompanied by a saffron potato and creamed corn flapjack or pork shoulder rillettes and spare rib lion.”
As no meal is complete without a treat, Louisa suggests that guests end off their dining experience with dessert.
“Dessert options include orange and brandy sponge pudding, chocolate tian, berry rice pudding brúlée, spiced poached pear or lemon and ricotta tart. You could also try my homemade ice cream which comes in vanilla pod and dark chocolate or, be surprised with the flavour of the day. Guests can add dark chocolate sauce, berry compote, toasted nuts, a shot of espresso or a Sucrée biscuit to their ice cream.
“And for those who prefer their dessert in liquid form – I suggest a whiskey coffee, a dom pedro or a glass of our famous Rhinofields Noble Late Harvest,” she adds. Each meal is paired with a specific wine and you will thoroughly enjoy it!”
I mean, just look at this Chocolate Mousse Dessert! It was paired with a noble late harvest 2015 (only 9% alcohol).
The restaurant atmosphere is really something spectacular.
It’s nestled up on top of a hill in Durbanville which boasts panoramic views of the ocean and Table Mountain. Sunsets here are a MUST!
Louisa further explains that all of the components on the new winter menu will be made from scratch each day to ensure maximum flavour and freshness. “I try to source only local ingredients that are typically in season during autumn and winter.”
The restaurant at Durbanville Hills is open for lunch from Tuesdays to Sundays during 12h00 and 15h00, and for dinner from 17h00 onwards on Tuesday to Saturday evenings. For reservations, please contact the restaurant on 021 558 1337. Cheers!
About Durbanville Hills:
A place where city culture and viticulture connect, Durbanville Hills is located a mere 20 minutes away from the Cape Town city centre, standing proud against the Tygerberg Hills. The winery not only offers a spectacular view of Table Mountain, Table Bay and Robben Island, but also an extraordinary terroir that moderates temperatures, one of the main contributing factors that shape the lively harmonious wines of Durbanville Hills.
