Slow Food Snail Trail No.145 September 2018

By , September 7, 2018 9:33 am

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Lunch with Craig Cormack at SALT restaurant at Paul Cluver Wines

Saturday, 20 October 2018 at 12h30
Paul Cluver Wines, Grabouw/Elgin 

We’ll join Craig and colleagues, Mechell Spann and Beau du Toit for lunch at the new SALT restaurant in Elgin. Here’s what they have to say about their new venture:

“Our ‘SALT’ philosophy is to have an authentic approach which means using only the best ingredients to cook honest, no fuss, but tasty food. “It’s about keeping it real.”

“Made with the best and simplest of ingredients we turn our dishes into absolute wonders, which you would come to expect from an award-winning farm. In the kitchen, we have no limits when it comes to creating the perfect dish. Cooked and prepared in the correct way where each food offering is able to speak for itself. The restaurant promises a relaxed atmosphere where you can enjoy great food and superb wines.”

september18-salt

The cost of the three-course meat meal is R400 per person for members and R430 per person for guests. The vegetarian menu will cost R350 per person for members, and R380 per person for guests. The gratuity is included in this costing. Wine is for your own account. Please advise Lorna (vbesouw@iafrica.com) if you are coming, and an eft to our account will confirm your booking. Also, please let her know which meal you’d like to order- meat or vegetarian.

Bookings are limited to 35 people, and will close on Monday, 15 October.

 

MENU

Snack:
Pissadaliere, Popcorn tossed in a buttery Kala Namak salt

Starter:
Tasting plate of pork, preserved and fermented porkies, homemade bacon, coppa ham, home smoked pastrami

Vegetarian :
Roasted pumpkin, gnocchi, puree, sage butter, toasted sunflower seeds, parmesan foam and shavings

Main:
Confit duck leg, braised lentils, sautéed root vegetables, jus

Vegetarian:
Root vegetables baked in a salt crust, puree of celeriac, potato dauphinoise, arancini, salsa verde

Dessert:
Craig’s version of Millionaires shortcake, salted caramel, caramalized popcorn, red Alea salted ice cream, soil

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

If you cannot pay by EFT, please bring cash to the function, but a booking will render you liable even if you do not come.

Directions:

• The farm is approx. 70km south-east of Cape Town
• Take the N2 to Grabouw/Elgin
• From the N2 Take the Kromco turn off to Paul Cluver Estate Wines, De Rust Estate, Grabouw

Click HERE for an online map. Google Plus code R3JP+G5 Grabouw.
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Dates for your Diary

29 September (to be confirmed): 
We’re negotiating a Malay-themed lunch in Green Point. Details will follow soon.

 

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