Knowing that South African’s love their red meat, Christophe has drawn on his Gallic roots and come up with a mouth-watering menu, featuring beef, pork and lamb. Tyrrel has paired his Joostenberg red wine with these meat dishes and we are set for a really delicious dinner.
Pot au feu in aspic
Pot au feu is a traditional French peasant dish. It is made from beef poached with aromatic vegetables until very tender. It is usually served hot with mustard and boiled potatoes. To make our starter the meat is prepared in the same way, but then removed from the bone and allowed to set in its own cooking juices and served with Dijon mustard sauce.
Joostenberg Family Blend Red 2010
Pork cheek and cep mushrooms on baby spinach
Tender Joostenberg pork cheeks are slowly braised in red wine and then the cooking juices are reduced to make a rich red wine sauce. Served with pan fried cep mushrooms on a baby spinach salad.
Joostenberg Bakermat 2009 & 2010
Shoulder of lamb with garlic confit and thyme jus
The lamb shoulder is pot roasted on the bone, infused with thyme and served with ratatouille, broccoli puree and potato Darphin.
Joostenberg Syrah 2007 & 2010
Pears in red wine with vanilla pod ice cream
Joostenberg Tinta Barocca Cape Vintage 2000
Bookings can be made with Yolandi on +27.218844208 or at email@example.com. We require full payment in advance to confirm your booking please. When you contact Yolandi to make your booking she will send you banking details.
The cost is R290 per person (this includes wine) and gratuity is at the client’s discretion.
Arrival: 19h00 – Tyrrel will be pouring the full range of Joostenberg wines for tasting on arrival.
Dinner: 20h00 – Christophe will be serving dinner from 20h00 sharp.