NEW RESTAURANT: DURBANVILLE HILLS EATERY

Exciting news! Today (2nd November 2010) sees the opening of the new restaurant at Durbanville Hills: Durbanville Hills Eatery

Guests can look forward to contemporary flavours without being sophisticated – “non-pretentious” dishes designed for everyday eating. In the kitchen, Riedwaan Rooknodien (Executive Chef / Partner – Green Catering Company) and  Pierre Lombard – (Executive Chef  Durbanville Hills Eatery). Marina  Gruttner (Partner – Green catering Company) will take care of the management and Chantel Meintjies appointed as the venue manager

Winelands Eatery

The Green Catering Company is one of Africa’s premier catering and event management companies and has taken care of many functions at Durbanville Hills. For those of you who’ve attended this year’s Seasons of Sauvignon Blanc will testify of their great dishes and innovation.

Patrons can look forward to a breakfast and a fantastic selection of lunch menu options, all available with the variety of Durbanville Hills wine. (The eatery will not be open in the evening as a norm, but will be available for group dinner bookings, functions and weddings)

BottlePlatePillow got a sneak preview of what will be available on the menu. (Over the next couple of days we will upload 6 dishes “food and wine paired” by Cellar Master, Martin Moore.

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The first pairing: Beef Carpaccio served with a selection of shredded herbs drenched in a strawberry vinaigrette. Parmesan wafer to complete the dish – Chilled Pinotage or Rosé identified as the perfect match

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The 2nd pairing: Flash fried sesame stir-fry vegetable served with a tempura prawn, lime and soy caramel topped with deep-fried Japanese seaweed. Pairs well with the Durbanville Hills Chardonnay 2009

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The 3rd pairing: Ostrich burger served with Brie and a Cranberry jus. The fruity flavours of the Ostrich and Cranberries pairs beautiful with the Durbanville Hills Merlot 2008

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The 4th pairing: Braised leak and potato mash, topped with a feta and coriander crusted linefish, Sauvignon beurre blanc, rose pedal and chive

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The 5th pairing: Truffle mushroom, roasted beetroot, mashed potato and char-grilled beef. Wine pairing – Durbanville Hills Cabernet Sauvignon

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The sixth and last Pairing: Preserve, lemon and olive Moroccan chicken, served with a cranberry couscous. Apricot compote and a poppadom scroll. Wine suggestion – Durbanville Rhinofields Cahrdonnay

Be one of the first to experience this new initiative – We would love to hear your opinion and feedback!

(021)  558 1337  |   www.durbanvillehills.co.za

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