Seven Days of Shiraz and Venison in Paarl
Posted by Lorenzo Samuels on 28 May 2018 2:55 PM CAT
In association with Shiraz SA the week of 11 to 17 June 2018 will be a feast of Shiraz and Venison in the Cape Winelands with the new Seven Days of Shiraz and Venison celebration (#7DaysOfShiraz).
Join Paarl wineries in celebrating these two favourite winter wining and dining ingredients at the following events:
Join us at Fairview for the Seven Days of Shiraz festival!
Each day will feature a delicious, once-off venison dish, and will showcase our range of Shiraz wines.
Monday 11 June
Pan roasted Springbok medallions with potato bake, glazed vegetables & cranberry jus – R195
Tuesday 12 June
Venison & Barley soup with herb pesto crostini
Small portion – R52
Large portion – R72
Wednesday 13 June
Venison pie with mashed potatoes, roasted squash, glazed carrots and gravy – R135
Thursday 14 June
Kudu medallions with exotic mushroom risotto cakes, roasted vegetables and thyme enhanced venison jus – R210
Friday 15 June
Kudu “Osso Bucco” with creamy polenta, Mediterranean vegetable garnish & pesto marinated Feta – R175
Saturday 16 June
Venison shoulder curry with Basmati rice, Fairview yoghurt and condiments of Poppadum, tomato salsa and homemade chilli sauce – R165
Sunday 17 June
Shiraz braised Springbok shank with rosemary mashed potatoes, pumpkin, vegetables and gravy – R185
For bookings, contact the Goatshed restaurant on +27 21 863 3609 or drop us an email at email@example.com
7 Days of Shiraz and Venison at Noop Restaurant
Presenting 7 Days of Shiraz & Venison in association with Shiraz SA and hosted by Noop Restaurant in Paarl. From the 11th to the 16th of June at Noop Restaurant you can indulge in the perfect combination with a meal specially created to pair with our Paul de Villiers Shiraz.
A delicious Namibian Springbok loin with potato Gnocchi, wild & cultivated mushrooms, quince, white truffle essence and red wine jus for R225. Our Paul de Villiers Shiraz will be sold at R230 per bottle and R55 per glass.
The restaurant will be open from Monday to Saturday, 11am till late and bookings can be made by email at firstname.lastname@example.org, on their website: www.noop.co.za or via telephone on (021) 863 3925.
Seven Days of Shiraz and Venison at Nederburg
Nederburg’s The Red Table restaurant, situated in the Paarl winery’s historic manor house, will be serving up a heart-warming winter feast of meat and spice, prepared by talented chef Edmore Ruzoza and his team, during Seven Days of Shiraz & Venison at Nederburg from 11 to 17 June.
Offered individually, or as a set menu at R320 per person, guests can relax in the warm and inviting atmosphere of the manor house with fires blazing, while indulging in a starter of lightly smoked ostrich carpaccio, served with ripe figs and goat cheese (R95 individually); a main course of slow-braised kudu shank, creamy cauliflower purée, baby vegetables and café au lait sauce (R185 individually); and espresso brȗlée with pistachio biscotti as a sweet ending. The main course is served with a complimentary glass of Nederburg’s juicy The Winemasters Shiraz 2016.
ead over to the modern Nederburg Visitor’s Centre, a short walk away from the manor house, for a free tasting of Nederburg’s The Winemasters Shiraz, Manor House Shiraz and blends including Shiraz, such as The Motorcycle Marvel Rhône-style blend; with a delicious serving of dark chocolate cube marquise with Turkish delight rubies to warm you up even more!
These offers are only available from 11 to 17 June.
Booking is recommended. Please call 021 877 5155 to reserve your table, or send an e-mail to email@example.com.
Vondeling Shiraz & Venison Winemaker’s Dinner
Enjoy the perfect Shiraz & Venison winter dinner, presented by Vondeling’s Senior Winemaker, Matthew Copeland, and the chefs from The Goose Roasters, Craig Cormack and Beau du Toit.
For one night only, Matthew and the chef-duo will present a vertical tasting comprising a variety of very limited Shiraz styles and vintages from the Vondeling wine library, paired with venison canapés and followed by a gastronomic three-course wine dinner.
Seats are limited to 40 people to ensure an intimate dining experience in which the winemaker and chefs collaborate to bring you the ultimate winter feast in front of a roaring fireplace. Pre-payment secures your booking.
Vondeling Chenin Blanc & Vondeling Rosé
VERTICAL SHIRAZ TASTING & CANAPES:
Wildebeest Biltong dust bitterballen and wholegrain mustard dip
Vondeling Baldrick 2016
Kudu salami sticks
Vondeling Erica 2007
Venison carpaccio with blush tomato and parmesan shavings
Vondeling Erica 2010
Cauliflower puree, sautéed wild mushrooms, truffle oil, with parmesan crumbs
Vondeling Chardonnay 2017
Braised venison “dennings vleis” wrapped in “netvet”, fresh turmeric arancini, carrot, spekboom and gooseberry achar, organic rainbow carrots, and Cape Malay Jus
Vondeling Monsonia 2015 (Shiraz-based Rhône-style red blend)
Vondeling Baldrick Shiraz-poached apple pie, with vanilla Ice cream, apricot and almond frangipane, and amoretto anglaise
Vondeling Sweet Carolyn 2017
Date: Thursday 14 June 2018
Venue: Vondeling Function Venue, Voor Paardeberg Road, Agter-Paarl
Time: 18h30 for 19h00
Bookings: Bookings essential, limited seats available. Prepayment secures your booking. firstname.lastname@example.org / Mariaan Harris 021 869 8339