We chose the Maison winery's wonderful tapas restaurant CHEF's WAREHOUSE for our final meal not knowing they have a 400rand($26)per person set tapas lunch, but it was all terrific, even if too much food.
We got blankets to keep us warm since it was slightly chilly, but a beautiful day and we wanted to sit outside and enjoy the chickens wandering around with the mountain views. There were huge linen napkins and I was happy to get to taste some of the MAISON wines before settling in on a glass of Chenin Blanc 2016 Reserve, creamy, rich and full flavored.
The tapas arrived in groups (many photos as always on FB) and Samuel got his own veggie choices as well.
We started with Franschhoek Trout Tartare in fragrant oil, tahini-soy dressing, pickled and fresh white radish, kale and tempura fried celery leaves, a superb mixture with texture and tastes that popped with every bite as each dish did.
Citrusdal Ostrich had a beetroot laquer, glazed baby beets, woodfired spring onion and marinated daikon radish with ginger.
Beef Sirloin Pastrami was to die for with Horseradish Catalan Custard, Spiced Onion Relish, Charred Spring Onion Salsa, Sour Cream and a Homemade Soft Pretzel.
For Sam there was a Glazed Beet dish akin to the ostrich with no meat.
The next grouping was Miso-Cured Chicken Liver Parfait with Watercress, Maison Fennel Cured Bacon and a toasted raisin and pecan brioche. For non pate lovers there was a vegan rice roll with kimchi, but Sam chose the Roasted Jerusalem Artichokes.
The paired tapa for us all was Cauliflower and Yoghurt Risotto with Tandoori Cauliflower, candied spiced cashew nuts and deep fried onion that was indeed a superb if very rich dish.
The final group was Roasted Free range Chicken Thighs with poached organic juvenile chicken egg, the Jerusalem Chokes & Truffle Dressing.
Glen Oak Smoked Ham Hock Croquettes were richly sinful with aged gruyere, west coast mussel veloute and broad bean salsa, an ingenious creation for sure.
Lastly was Pan Fried Hake with a Malay-Spiced Seed and Sultana Crumb, Blood Orange and Lime dressed garden leaves with almonds.
Sam chose the Creamy Roasted Parsnips Polenta with Salsa Verde and parsnip crisps.
Truly an amazing lunch but we could not move or eat another bite.
