RENDEZVOUS IN ROBERTSON | THE MENUS
Ladies and Gents it is nearly time for us to embark on the last food and wine exploration of the summer! If you haven’t yet booked your place for our ‘Rendezvous in Robertson V3.0’ then you may just want to after checking out the menus for the weekend away at Arendsig!
This menu represents the last of the summer ingredients and the start of Autumn favourites. We have a line up of bacon hash croquettes, Chicken Liver Parfait, some classic Boudin Noir, locally caught Monkfish, carrots like you have never had before and finishing up with a fresh take on everyone’s favourite… Crumble!
Bacon Hash Croquette and White Onion Dip
Chicken Liver Parfait, Warm Fig and Burrata with Rosemary Brioche
Pan Fried Boudin Noir, Poached Hen Egg, Candied Beetroot and Celery Hearts
Carrot & Ricotta Salad with Shaved Fennel Braised Onion and Watercress
Poached Monkfish with Celeriac and Confit Chicken Wings
Chargrilled Stone Fruit, Granola Brittle, Orange Curd Chantilly and Oat Milk Semifreddo
After a night of food and wine what should one do apart from get back on the horse and start all over again? The next morning, we meet at the old cellar for a hearty brunch of local cheeses, charcuterie and fruit then you will be served a couple of naughty treats such as my “Breakfast BAO” and Banana Bread French Toast!
Late Summer Fruits and Yoghurt
Local Cheeses Selected from Culture Club Cheese
Local Charcuterie Made by Richard Bosman
Freshly Baked Bread and Jams
“The Breakfast BAO”
Slow Cooked Pork Shoulder, Teriyaki Mushrooms, Fried Quail Egg and Tomato Mayo
Banana Bread French Toast, Burnt Honey Glazed Figs, Pink Peppercorn Cultured Cream
Pork Bangers, Tomato, Mushroom and Scrambled Eggs
Once you have enjoyed a special tour of the farm with Lourens and taken some time to relax by the river, you will soon be enticed back by the smell of the slow cooked lamb and fire pit vegetables. The Braai Menu is certainly no tjop-en-dop affair.
Beef Burger, Butter Lettuce, Pickle, Local Cheddar and Tomato Mayo
Slow Cooked Lamb Shoulder, Char-grilled Baby Gem
Coal Baked Yellowtail, Sweetcorn and Tempura Tenderstem Broccoli
Wors and Fire Bread
Vegetables from the Coals
We finish up with a light breakfast on Sunday giving you some time to reflect on the weekend’s festivities, ponder over which wine to take home and make you wish you could stay another night on the farm!
Toasted Hot Cross Buns & Butter
Jams & Local Cheese
Late Summer Fruits & Yoghurt
Date: Friday 31 March – Sunday 2 April
Place: Arendsig wine farm, R317, between Robertson and Bonnievale
Check in between 2pm and 7pm on Friday. Dinner will be served at 8pm.
Check out before 1pm on Sunday.
Cost: R1850 pp sharing
– 5 course dinner (plus canapes) & wine pairing on Friday
– Brunch, wine tour & braai on Saturday
– Light breakfast on Sunday
– Basic self-catering accommodation (converted farm cottages) on Fri & Sat
Bookings: Please mail firstname.lastname@example.org
*Any extra wine required can be purchased at the farm
*R850 pp Dinner only / R650 pp Braai only