Last Saturday I was treated by my friend/neigbour/fellow foodie to a lovely evening at the Cullinan Hotel. I would never imagine going to the Cullinan for a food & wine experience. But, I’d been here for a business meeting and I used it as a venue for a client’s conference. Organizing an event like this, is a great way to attract local guests to the hotel.
Always open to try new food & wine experiences, I was happy to join my friend and 4 more friends. The lobby area of the hotel is quite impressive and if you’ve never been I think you should visit. The pool area is STUNNING (I think I should sneak in on a hot summer’s day…). The Cullinan is a 4 star property with a 5 star look & feel.
The evening was held at ‘The Peachtree Restaurant’ and organized in collaboration with Distell. We arrived and were seated at a lovely round table. I love round tables. It just makes the evening much more inclusive for everybody and conversations can go around much more easily. Jeez, it felt as if we were at a wedding. There was even a DJ playing ABBA and Rick Astley!
The menu was introduced by Chef de Cuisine Lindsay Venn. Executive Chef Benny Masekwameng, well known judge on SA Master Chef was also present and went around the tables, socializing with all diners. He came to our table last. To be honest, I had no clue who he was because I hardly watch TV and don’t have DSTV but it was nice to meet him and have a chat.
Here’s what we sampled and my findings:
Asian Vegetable broth with glass noodles
Durbanville Hills Rhinofields Chardonnay
The broth was delicious with flavors of fennel, hmm, I love fennel.
Mushroom Risotto with Parmesan Cream reduction topped with a Casserole of Exotic Mushrooms
Nederburg Winemaster Reserve Riesling
Risotto always excites me, it’s one of my favorite dishes, especially when someone else prepares it because it needs your non-stop attention
Grilled Quail with mix Baby Leaf & Sprout Salad
Durbanville Hills Rhinofields Merlot
Quail naturally has a wonderful taste. Not much is needed to make this dish a winner. They’re just always TOO small…
Herb Roasted Fillet of Beef with Potato Fondants, Truffle Raviolis, Red Wine Jus and Broccoli Mousse
Nederburg Winemaster Cabernet Sauvignon
Our Fillet unfortunately was over cooked. We like it rare (raw..almost), at the most medium but this was almost super well done. The Truffle Raviolis where delish though.
Petite Peppermint and Chocolate Soufflé; Chocolate Truffle Tort with Amarula Cream; Duo of White and Dark Chocolate Consommé
Nederburg Noble Late Harvest
I’m a chocoholic, what can I say… just don’t like the combination with peppermint which is a very South African thing to do. Hm no, not for me. Chocolate Truffle Tort was great, can I pls. have 2 instead of the minty thing??
Coffee and Petite Fours
Amarula Cream Liqueur
This was the first Food & Dreams Gourmet evening. The Cullinan has planned quite a few more. If you like to book for the next one, please contact: Zahirah.firstname.lastname@example.org or call 021 415 4000.
A GREAT night out guaranteed!
If you like to visit Cape Town or anything else in South Africa, email me on email@example.com for special places, superb routes, the best eateries and lots of adventure.