Join Lanzerac's Cellar Master Wynand Lategan and Executive Chef Stephen Fraser for an exclusive dining experience of sophisticated wines and gourmet cuisine, executed to perfection. Your experience includes canapés, an artistically curated three course summer-inspired meal, and a selection of distinct wines from the Lanzerac portfolio. The line-up of wines include two new releases from the Estate’s Premium range as well as firm favourites such as the Chardonnay, Cabernet Sauvignon and Pinotage which they have become known for. Furthermore, guests will have the opportunity to visit the underground cellar with Wynand and taste young wines from the 2017 harvest straight from the barrels.
The evening will start with a welcome drink and a selection of canapés which will be served on the Picnic Terrace on the cellar’s rooftop with the expansive views of the vineyards and a picture perfect Jonkershoek Valley sunset as a backdrop. Chef Stephen’s superb gourmet cuisine boasts the very best of local and seasonal ingredients, taking diners on an exciting culinary journey. Guests can expect decadent flavours such as Prawn Panna Cotta and Parma Ham Mousse, tender Noisette of Lamb, Bone Marrow Ice Cream, Coconut and Grapefruit dessert served with Beetroot Sponge, acclaimed wines to pair it all with and the Estate’s fine Blanc de Blancs MCC Brut to round off the perfect evening.
The cost of R550 per person includes welcome drinks and canapés, the three course dinner, ten wines from the Lanzerac portfolio, coffee and gratuity. Space is limited to 30 guests to ensure an exclusive and personal experience with the Winemaker and Chef. Bookings are essential and can be made with Zelda Furstenburg on winesales@lanzerac.co.za or 021 886 5641.
Welcome Drink & Canapés on Arrival
Compressed Apple with Feta Puree, Biltong & Celery Salad
Sesame Crusted Avo Wedge with a Smoked Pepper, Lime & Coriander Dip
Cured Salmon & Fennel Salad in Crisp Potato Ring & Crème Fraiche Jelly
Lanzerac Dry Rosé 2016
Starters
Prawn Panna Cotta & Roast Parma Ham Mousse with Heirloom Tomatoes, Thai Basil Pesto & Flaked Marinated Prawn
Sauvignon Blanc 2016 | Chenin Blanc 2016 | Chardonnay 2015
Mains
Tender Noisette of Lamb
Marinated Butternut and Sweet Potato Slice, Bone Marrow Ice Cream with Leek & Broccoli Salad
Merlot 2014 | Pinotage 2014 | Syrah 2015
Desserts
Coconut and Grapefruit Panna Cotta with Beetroot Gel, Coconut Sorbet, Meringue Crumble & Beetroot Sponge
MCC Blanc de Blancs Brut 2016
Coffee