Burch Family Wines Blog

Howard Park Wine Dinner at Cape Lodge

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By Michael Whyte, Sales Manager - Burch Family Wines

Cape Lodge’s Executive Chef, Tony Howell and Alila Villa Soori West Bali Executive Chef, Ashton Hall crafted a gastronomic experience to compliment the nuances of a selection of Howard Park wines on Saturday, 19th May 2012.

Guests were introduced to the Jeté Sparkling White NV (Methode Traditionelle) on arrival with canapés, followed by a six course degustational menu which showcased the regional produce including Marron and Venison; knowing the wines they had for the evening including a Riesling, Chardonnay, Pinot Noir and Cabernet Sauvignon).

The chefs compiled the menu that afternoon whilst in the vege garden adjacent to the kitchen, it was sensational!

The duo are now planning a repeat performance around August at Ashton’s resort in Bali, again with a glass or two or Howard Park wines.

 

The menu:

 

 

 

 

 

Canapés

House smoked Salmon on blinis

Freshly shucked Cowell Bay oysters with crème fraiche & truffle

Sous vide spatchcock in masterstock

JetéSparkling White NV

By Tony Howell

 

Menu

Baby beetroot, garlic, parmesan, balsamic, thyme

2011 Howard Park Riesling

By Ashton Hall

 

Donnybrook Marron, artichoke, caper, lemon, lavender

2010 Howard Park Flint Rock Chardonnay

By Ashton Hall

 

Ceviche Scallops, migas, gazpacho foam, confit tomato

2010 Howard Park Flint Rock Pinot Noir

By Tony Howell

Margaret River Venison, brussel sprouts, clove, kaffir lime

2010 Howard Park Leston Cabernet Sauvignon

By Ashton Hall

 

Citrus mandarin & saffron ice cream, lemon curd bavarois, finger lime, sable biscuit, pistachio nougatine

JetéSparkling Rose NV

By Tony Howell

Category: Blog