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Cuvée Restaurant Takes Spring in its Step

September 29, 2016 ,

From 1 October, a new seasonal menu at Cuvée Restaurant brings the freshest flavours, brightest colours and finest tastes of spring to its table.

The latest line-up of summer salads are set to seduce diners with crunchy, zesty vegetables and fruit combined in an innovative manner. This includes the traditional Cuvée salad featuring green apple, pecan nuts, raisins, crisp celery, fresh radish and lettuce topped with a zingy caper emulsion.

Those seeking a more substantial salad will absolutely love the Salt Baked Baby Beets. Here the sweet red-purple beets are complemented by gorgonzola cheese, fresh garden leaves, dehydrated strawberries, toasted hazelnuts and an umami-like cranberry dressing. Also on the heartier side of the salad scene, the Charred Sweet Corn, Papaya and Avocado Salad is a must, accompanied by soft tofu.

Cuvée’s popular meaty starter remains on the menu. Enjoy our wineland boerewors sourced from a boerewors specialist butcher served with Kaapse Vonkel mustard.

The main courses for spring include line-fish, freshly sourced and depending on what the boats bring in. A vegetarian option introduces roasted Rainbow Carrot and Aubergine tart with toasted almonds, ricotta cheese and rocket.

The whole roasted, De-Boned Chicken Laksa oozes exotic flavours with coconut, green beans, coriander and salsa. And as ever, a satisfying pasta dish is ever-present, in this case a Sweet Potato and Parmesan Gnocchi with butternut, peas, spring onion, crispy kale and parma ham.

On the red meat side, the legendary Cuvée gourmet burger needs no explaining, while steak fans can choose between aged fillet or rib-eye steak and their choice of sauces. Lamb-loin cutlets, grilled to juicy perfection, provide a taste of one of the finest cuts of South African meat.

Desserts are scrumptious, offering a choice of fruit-orientated offering an unashamed decadence. Summer Fruit Clafoutis with Chantilly Cream brings sweet freshness to the table, while Dark Chocolate and Granadilla Meringue Tart with Granadilla Frozen Yogurt is an example of the sweet pleasures of spring.

And as ever diners can select from a choice of home-made fruit sorbets and ice cream, while the more savoury-inclined are offered a cheese platter with a selection of local cheeses.

A complete selection of Simonsig wines are available to pair with the menu, with knowledgeable staff on-hand to assist.

Since introducing wine cocktails, the demand for wine-based drinks with a bit of a twist has increased. Diners can sip on Simonsig Gewürztraminer with freshly squeezed lime juice, soda and rose geranium, Kaapse VonKel Brut rosé with summer berries, cranberry juice and basil and Chenin Blanc with fresh pineapple juice, malibu and coconut milk.

Roll on spring, and come on summer!

Cuvée Restaurant is on the Simonsig Wine Estate, Kromme Rhee Road, Stellenbosch. Opening hours: Tuesday to Saturday 11:30 to 16:00. Sunday: 11:30 to 15:00. Closed Mondays.

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