Two Fridays ago I enjoyed yet another outstanding Chefs Table lunch at the Foodbarn in Noordhoek. To kick off the new season of Friday Chefs Table lunches Franck put together a delectable menu paired with Avondale wines. It was such a treat. He never repeats any of the dishes he makes at these lunches as they are specifically designed to marry with each wine. Franck has a way of matching wines so perfectly to food flavours it’s a privilege to experience.
All the courses were inspired, abundant and delicious and difficult to pick a favourite. It’s an afternoon of epicurean indulgence on another level and it’s highly recommended. You can follow the Foodbarn Facebook page or sign up to their newsletter to ensure you never miss the details about their events.
Avondale makes their premium quality wines via a biodynamic winemaking method and they are all certified organic. We were privileged to have Johnathan Grieve – the proprietor of Avondale and pioneer of the BioLOGIC® approach to sustainable viticulture, introduce each wine to us. If you wanted to read up more about this super fascinating approach to winemaking you can check out Jonathan’s blog.
This is what the superb menu was and what the lunch looked like.
A chef and a winemaker with Avondale
On arrival: blanc de noir MCC
Blanc de noir MCC
Onion blooms with salmon caviar, Jerusalem artichoke mousse, yuzu & truffle
AniCheninnin blanc 2015
Seared scallops, fermented pineapple, lime & palm sugar, cinnamon oil
Yellowfin tuna crudo, mild harissa, wild tender leaves, hot coconut oil
Flame seared peri-peri swordfish, cauliflower brandade, almond aioli
Syrah 2009 and luna 2012
Lamb “welly” with porcini duxelle, charred endives, port jus
Armila MCC 2011
Lime posset, brioche biscuit, bergamot tea sorbet
The Foodbarn has always been one of my favourite restaurants and you can check out My Complete Guide to eating out in Cape Town.
Find me on Instagram