It doesn’t get classier than this: The President Hotel in Cape Town invited us to their “Unwined and Dined” evening, and it was a culinary journey like no other.
In the same way there’s meant to be a pot of gold at the end of every rainbow, The President Hotel is the reward for visitors who make it to the end of Sea Point promenade. The establishment is tucked away, just a stone’s throw from the rugged coastline of Bantry Bay, and has it served up a real treat for us this month.
The Unwined and Dined five-course menu oozes class and settles for nothing but the best. It brings together two world-class experts in their field, in two categories very close to our heart:
Eddie Turner of Meerlust Wine Estate brought his farm’s signature glasses to the event, consisting of crisp whites and full-blooded reds. The suggested wines took our tastebuds on a journey through the best of what the Cape Winelands had to offer while making us feel a little merry on the way.
The executive chef of The President Hotel made sure we got the best of all available worlds – seafood starters and a meaty main kept our stomachs satisfied, and had the endorphins pumping. That’s before we made it to the desert at the end, which really felt like a decadent cherry on top of the (cheese)cake.
Kingklip ceviche and tempura oyster paired with the crisp Isliedh Sauvignon Blanc-Semillon from Cape Point Vineyards.
This really is a triumph of culinary ambition. The Kingklip ceviche is a delectable mouthful to kick things off, supported by one of the most opulent foods ever put on our plates. We eat tempura oysters now, and we’re never going back!
Prawn and bamboo risotto accompanied by a glass of the Meerlust Chardonnay.
This was a personal favourite, it has to be said. There’s something so unspeakably enjoyable about a risotto that’s made to perfection. The prawn and bamboo conspire to give us a heavenly clash of sea and earth.
Cherry tomato granite and basil chip sorbet with their Noordhoek Sauvignon Blanc.
This is your half-time meal, essentially. During the “down-time” between your starters and main, you’ll get the chance to chat with the executive chef and Meerlust’s Eddie Turner and ask them any questions on your mind. Questions like “will you come and cook for me every night?” and “where are the keys to your wine cellar, Eddie?”
Springbok primavera with fondant potatoes artfully served with the robust Meerlust Rubicon.
As a team of carnivores, this was a dish we looked forward to immensely. It didn’t disappoint. The crispy skin and tender meat went down a proper treat, as did the rubicon at this point. The heartiest meal of the night deserved an equally-robust red, and both parties delivered.
Summer berry cheesecake with pistachio crust and peach gel and a glass of Meerlust Pinot Noir.
If you’ve got a sweet tooth, this is right
(All photos were supplied by The President Hotel)