SIMONSIG’S CUVéE RESTAURANT GOES ROSé FROM FEBRUARY TO APRIL

Posted on 26. Jan, 2011 by BottlePlatePillow in 1) Bottle News, 2) Plate News, 4) General News, 4) Other Specials, Simonsig

Tickle your tastebuds pink when Simonsig Estate’s popular Cuvée restaurant goes rosé from February to April with an exclusive menu of mouth-watering sensations inspired by and created around the estate’s alluring Simonsig Kaapse Vonkel Brut Rosé.

Each week will unveil a new combination of complementary/matching tastes that epitomise classic elegance and panache – the essence of Simonsig’s proudly South African Pinotage driven Cap Classique made in the style of French Champagne.

Cuvee at Simonsig - Fine winelands dining

Guest can feast their senses on lavish delights such as ostrich carpaccio festooned with fresh cherries and a red wine glaze or a black pepper seared tuna and star aniseed roasted plums enriched with a lemon and walnut butter. In keeping with the refreshing taste of the Simonsig Kaapse Vonkel Brut Rosé, desserts such as macerated red berries with orange sorbet will cater for an exuberant end to your Winelands dining experience.

Brut Rosé

These sumptuous Rosé indulgences will be available for lunch and dinner as a set three or two course menu ranging from R160 to R190 per head and include a complimentary flute of Simonsig Kaapse Vonkel Brut Rosé.

Bookings for the ‘Cuvée goes Rosé menus are essential. For reservations contact Cuvée restaurant at Tel: (021) 888 4932 or send an email to cuvee@simonsig.co.za Cuvée is open for  Bubbly lovers and can look forward to a sparkling 2011 when Simonsig Estate will celebrate the 40^th anniversary of its legendary Kaapse Vonkel all year long, during which they will share various exuberant experiences with fellow Cap Classique enthusiasts . Watch this space for more events happening at Cuvée during this special year.

Cuvée is open from Tuesday to Thursday, 11h00 – 15h00, Wednesdays, Fridays and Saturdays from 11h00 – 15h00 and 19h00 – 22h00 and Sundays for lunch. Private evening functions and parties can also be reserved in Simonsig’s swanky Van Niekerk Room.

Simonsig Wine Estate is located outside Stellenbosch, on the Kromme Rhee road between the R44 and R304.

Source: GC Communications

Recipe:  Cuvée’s Beef fillet with wild mushrooms and red wine butter sauce (Serves 8  )

Beef fillet - Mushroom & Red wine butter

8x250g                  beef fillets – Grill the fillet to medium rare about 10 minutes on each side

Wild mushrooms
250g shitake mushrooms
250g brown mushrooms, slices
25g butter
25ml oil
4 sprigs of fresh thyme, chopped
½tsp salt
½tsp black pepper
½tsp nutmeg, grated

Pan fry the mushrooms in butter and oil until golden brown. Sprinkle over the herbs and seasoning to taste.

Red wine butter sauce
500ml red wine
50g brown sugar
50g butter
100ml cream
3 sprigs thyme
½tsp white pepper
½tsp salt

Reduce the wine with the thyme, sugar and seasoning until half is left. Add butter and cream while stirring and slightly thickened.

To assemble the dish

Place the mushrooms in centre of plate and fillet on top and spoon over the red wine butter sauce and garnish with Italian parsley

Tags: Brut Rose, Cuvee, Farm eatery, Kaapse Vonkel, Simonsig, Stellenbosch