Father’s
day plans........
To
celebrate Father’s Day, Shimmy Beach Club will have a Market day for men with a
variety of stalls and products. Cape Town’s premier venue is host to the event,
in association with Gentlemen’s Health, providing medical, aesthetic and
psychiatric healthcare for men. Expect to find food stalls, whiskey tasting,
cooking demonstrations, men’s fragrances, as well as cars and motor bikes on
display. Shimmy will also offer pizza, sushi and coffee classes to Dads and
kids, with a certificate on completion. An a la carte menu is also
available in the Shimmy Restaurant, with delicious choices from a new winter
menu.
To book a
restaurant table, simply email info@shimmybeachclub.co.za
or call 021 200 7778. You can also book via the Shimmy App. Visit www.Shimmybeachclub.com for
more information.
Dinner
plans................
Father’s
Day at The Restaurant at Grande Provence Heritage Estate in Franschhoek.
Offering the ultimate culinary indulgence, the new à la carte winter menu is a
feast for the whole family.
The starter
menu
includes
sous-vide quail, a forte of Executive Chef Darren Badenhorst, served with foie
gras and duck liver parfait, decked out with fig pearls, crisp pancetta,
porcini popped corn and charred corn purée. The Indonesian salt cured duck dim
sum is pure art on a plate with pickled daikon, ginger umami broth, trumpet
mushrooms, citrus caviar and vineyard sorrel.
For mains
think
Himalayan salt rock-cooked king scallops, a saddle of lamb with minted pea,
dukkha-crusted confit butternut, pearl onions and a porcini jus, or another of
Darren’s specialities - pancetta rolled saddle of rabbit.
For dessert
as choices
include spheres of chocolate mousse that will melt in the mouth, and honey
bavarois bursting with the flavours of spiced honey pot, hazelnut meringue and
wild rose apple, topped with almonds and vanilla crumble.
Dad will
not be leaving empty handed – as an extra spoil, fathers will each receive a
bottle of buchu infused whiskey. The Father’s Day lunch costs R375 per person.
Booking is essential, e-mail restaurant@grandeprovence.co.za or phone 021 876 8600.
ONE GREAT VINTAGE DESERVES ANOTHER AT
NEDERBURG'S THE RED TABLE THIS FATHER'S DAY
For just
R295 a head (substantially less than the likely price of a single bottle of any
of the wines being served), guests will be treated to a three-course meal, with
each dish complemented by a glass of unique, limited edition wine from
Nederburg's connoisseur Private Bin range. The richly layered and
aromatic Viognier from the 2008 vintage will be served with a lightly curried
mussel chowder with sweet corn stick bread.
A glass of
the R181 Merlot, now 11 years' old and showing lively red fruit flavours with
the smoothest of tannins, will accompany a duet of lamb: braised shoulder and
grilled rump, finished off with a delectably rich red wine jus. The top-secret
dessert will be matched with the 2003 Noble Late Harvest Weisser Riesling. Its
profusion of rose, honeysuckle and jasmine aromas and white peach and rich
tropical fruit flavours will give chef Edmore Ruzoza ample scope in creating a
dish to round off an exceptional experience.
Toast Dad with a glass of J.C. Le Roux this Father’s Day
Raise a flute to Dad this Father’s Day and add a hearty
breakfast or lunch at Le Venue restaurant at The House of J.C. Le Roux in the
Stellenbosch Winelands on his special day.With a great selection of dishes
perfectly prepared by Chef Renshaw Adams, fathers can kick back and relax in
the stylish restaurant or soak up the sun on the welcoming al fresco deck. If
Dad is an early bird, a breakfast feast of yogurt and fruit salad, served with
an omelette or vineyard plate will hit just the right spot.
For a lunch time celebration, fathers can look forward to a
superb menu, with a glass of sparkling wine on arrival and a starter of
home-made bread with biltong butter. Mains will be a choice between char
grilled sirloin steak served with exotic mushroom sauce and vegetables, or pan
fried Kingklip drizzled with a creamy Méthode Cap Classique shrimp and mussel
sauce with basmati rice and a crisp side salad. Dessert will definitely be a
difficult choice, with options including fresh fruit skewers, apple, and
chocolate and mixed nuts crumble, Nutella chocolate mousse or dulce de leche
cheesecake.
Booking for the Father’s Day breakfast or lunch on Sunday,
21 June is essential. Call the restaurant on Tel: 021-865 8200. Breakfast costs
R135 per person and will be served from 09h00 to 11h00. The lunch costs R195
per person and will be served from 12h00 to 15h00. Visit www.jcleroux.co.za,
www.facebook.com/HouseofJCLeRoux, @HouseofJCLeRoux on Instagram and be part of
the conversation on Twitter @JCLeRoux.
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