Our first night off the ship in Capetown, we headed to FYN (pronounced feen) as in the Fynbos referring to the vegetation unique to South Africa, a Relais et Chateaux gastronomic temple where South African cuisine is fused with some Japanese techniques to create an 11-course blow your mind meal, that took us over 4 hours to consume!
We were greeting by our server Marcus (catch him in the videos on Facebook!) who presented the menu as well as the wine pairing options, wine list and cocktail menu. As it was 630pm, we chose the Smoky Tomato Essence made from Shochu Japanese Vodka with tomato essence, smoked and salty Cape Citrus koshu and served in a cocktail glass with a huge block ice cube emblazoned with FYN and a res shiso leaf. There was a hint of citrus that had a spicy finish that we loved as we perused the menu(US$121) and I decided on the lower priced wine pairing(10 wines for US$95, but I opted for the extra wine for an added $22)! Will chose wines by the glass as we went thru the meal and started with a Stark-Conde Rose 2023.
We both got Tsukemono or Japanese pickles as an amuse with cucumber, broccoli, amazing daikon with gardenia and a fabulous Japanese salted plum the size of an olive(no photo). The first course arrived with TUNA Nigiri, Ishikawa rice, Aged Local Cape Cheese and Cape Rough Skin Lemon on the left, Kombujime Yellowtail cured between sheets of kombu, Sotslaai, and Young Apricots in the center and Lambert's Bay Abalone cooked sous-vide and seared with Miso Wakame and Ponzu dressing(oops no photo again) which for me was paired with both Kagatobi "Gokkan" Junmai Sake, Ishikawa(rice) that could have been a tad colder and Sakkie Mouton Piquepoul Blanc 2024 from Olifantsriver (all wines were from South Africa) on the west coast that was mineral intense and superb with the amazing abalone.
The first photo is of the spectacular Burnt Mushroom Custard (think Mushroom Brulee) with a Hokkaido Milk Bun that was paired with Domaine Des Dieux "Claudia" Brut MCC 2011 from Walker Bay that was a tad too gaseous for me but nice as a cleanser.
The next wine was a Saurwine(not a good name for a winemaker/winery) "Chi Riesling 2024 from Elgin that was just bottled and released and the chi referring to tai chi...it needed food and was ideal with the Peri-Peri Prawns(video on FB) that we cooked the langoustine and Nylon Prawn or Ebi on a small table braii and then dipped in the wonderful sauce that was not too spicy as peri-peri can be.
Will moved on to the De Keir 2022 Grenache Noir from Ceres Plateau (that we passed today!) and I got a Sadie Family "Experimental project" 2023 Alicante Bouschet from Swartland to pair with the Karoo Local Wagyu (that Marcus seared tableside) Temaki with Renosterbos(plant) Nikiri(soy), shiso leaf, Ishikawa rice that was quite sticky and Yakinori to wrap the whole thing with as well as pickled bamboo. Another superb if slightly rich meat with a tad too much marbling for me.
Villiera "Dak Wijn"(meaning dark wine) 2022 was a fortified Chenin Blanc from Stellnebosch akin to sherry that I loved and went with the Seared Chokka (Cape Hope Squid) made into noodle form (with no wheat) in a rich Sesame sauce that Marcus topped with a tad of Madagascar Caviar.
The Laingsburg Lamb was served with Winelands Artichokes and puree, Wild Garlic & Sorrel Gremolata, Walnut and a Chasu glaze giving it a hit of Michelin-starred BBQ sauce. The Sijnn "Red" Blend 2015 from Malgas was mostly Syrah with Touriga Nacional, Cab and more.
Will moved on to his last wine the "Directions Reserve" 2013 High Road Syrah and I got Brookdale "Sixteen" Field Blend 2023 from Paarl that had Chenin blanc, grenache blanc and Grillo which I loved. These went with the Atlantic Ridge Kingklip with Kapoknos(wild rosemary) tempura, Braiied Bone Broth poured tableside, Coastal Plants, Daikon, Garlic Puree and bonito-like Spekboom flakes.
We both loved the main game choices which were presented at the beginning and Will chose Ostrich while I went for Springbok and we switched halfway to enjoy both whcih were Sancho crusted and served with Ceres Cherries, Shiso & macadamia Nut "pesto," Prenia Leaf(an endangered plant that they grow for consumption) & Buchu (local herb) sauce. The meat was cooked perfectly, and I got two amazing reds to enjoy it with: Rijk's "Reserve" 2019 Pinotage from Tulbagh and Kanonkop 2014 Pinotage from Stellenbosch where we shall be headed this week!
Amasi & Rose Pelargonium Sherbert with Strawberry & Green Tea Jelly with a Mochi Veil that was a tad gummy for me came next with a Delheim :Edelspatz" Botrytis Riesling 2022 also from Stellenbosch and then we opted to take our Wagashi or after dinner treats home in the form of Grenn apple taffey, Rubious tea and caramel crispy & Shoebun of pistachio & sour fig caramel which we enjoyed today!
WHAT A MEAL!
