visit simonsig

Simonsig is a legendary wine estate and home of the first Méthode Cap Classique in South Africa – Kaapse Vonkel, which was made over 40 years ago. Nestled at Koelenhof in Stellenbosch overlooking the Simonsberg Mountains, I was thrilled to be invited as a guest this week to not only try their latest bubbly vintages but to sample their summer menu at Cuvée. All the wine was delicious – not only the sparkling, and I fell in love with their 2014 Chenin Blanc. Maybe because they started picking the grapes on my birthday last year, or maybe because it won double gold at Veritas, or maybe because at around R40 per bottle its rediculously good value, regardless, I have come home with a case but already wishing I had bought 10 2

The food was delectable and can be described as sophisticated Wineland’s dining, but without too many airs and graces. The menu is fairly short – which I prefer, and one that showcases all the best the season has to offer. It changes every few months. I had a small taste of the carrot risotto with white chocolate and will be begging the chef for this recipe. There is a bit of a story behind it involving Eric Lanyard which I’m hoping to delve into a bit deeper. I had the Yellowtail as my main course which was fantastic but was eying the pork belly which was even more delicious. The desserts were all perfect and I can’t recommend this restaurant highly enough.

Harvest was in full swing on the farm and I found it so interesting to see a load of Sauvignon being picked and trucked to the cellar. It’s well worth seeing how hard the labourers work hand picking the grapes in the blazing heat. It makes you appreciate what goes into making a wine and the value it holds. 

Here are a few of the pictures I took on the day, and all I can say is visit Simonsig. You will be very happy that you did.

Cuvée Menu

starters

cured simonsig farmed trout with asian coleslaw, wasabi, seaweed & sesame.                    R80

• recommended with chardonnay

pickled baby beets with asparagus, lemon, basil & buffalo milk cheese.                                R75

• recommended with adelberg sauvignon blanc

“cold paella “marinated seafood with saffron rice balls, red pepper,  aioli & squid ink sauce.   R80                                                                                                      

• recommended with kaapse vonkel brut rosé

tartare of ostrich with horseradish cream, quail egg, red onion, capers, brioche & parmesan.        R80                                                                                               

• recommended with pinotage 2012

carrot risotto with blue cheese & white chocolate.                                                               R75

• recommended with cuvée royale

mains

pan – fried springbok loin with potato gnocchi, lamb sweetbreads, butternut & spiced jus.        R165

• recommended with redhill pinotage

braised pork belly with cauliflower, almonds, greens, & apple gastrique.                         R150

• recommended with tiara

chalmar beef rump with anna potatoes, carrot, mushrooms & brandy pepper jus.            R155

• recommended with merindol syrah

linefish of the day with sushi rice, papaya, avocado, chilli, burnt corn & grilled salad leaves.      R150

• recommended with sunbird sauvignon blanc

mushroom ravioli with peas, fermented sjimeji, pine nuts & truffled parmesan.               R120

• recommended with aurum chardonnay

sides

 vegetables of the day.                                                                                                          R20

crispy potato.                                                                                                                         R20

garden salad.                                                                                                                         R20

desserts

textures of chocolate: hazelnut brownie with caremelia mousse, dark chocolate & salted caramel ice cream. R85

• recommended with vin de liza

pineapple parfait with coconut shortbread, mint, dehydrated pineapple & malibu sorbet.    R65

• recommended with straw wine

espresso crème brûlée with tonka bean biscuit.                                                                    R60

• recommended with cape vintage reserve

rose infused panna cotta with strawberries, brown sugar meringue & vanilla bean frozen yoghurt.   R70

• recommended with kaapse vonkel brut rosé

selection of local cheeses with crisps and antoinette malan’s preserves.                             R85