It was my first, and most delightful visit to the hotel and restaurant.
We met in the bar at the Dock House, a building steeped in history where we sipped on a glass of bubbly as well as a shot of Primitiv Vodka. I say sip, because this is a handcrafted beverage made from organic Spelt and its something you want to savour. With so many layers of complexity, I cant wait to drink it again or use it in a few recipes.
We enjoyed a few canapes in the hotels Presidential Suite with magnificent views over the V & A Waterfront followed by a fabulous lunch prepared by Chef Craig Paterson.
Lunch included a green asparagus soup, Limoncello sorbet (made with Jorgensens’s naked Limoncello), grilled tournedos of beef with boulangere potato and king oyster mushrooms and blood orange panna cotta with almond Florentine.
Our lunch was paired with the Mad Hatters range of Bovlei wines. So enjoyable to sip on wines made from out-of-the-ordinary grape varieties like: Carignan, Sangiovese, Mourvedre and Malbec.