Written by Swallow. All photo’s by Kristy Gardner
Last Wednesday, Auberge du Pommier welcomed South African winemaker Adam Mason from Mulderbosch Vineyard and Relais Chateaux Chef Peter Templehoff. While Templehoff collaborated with the Auberge crew on the menu, Mason introduced us to his incredible wine lineup. It was an indulgent afternoon of gourmet food and premier vino.
The atmosphere was simple, elegant and rustic, from the natural light to the floral (and edible!) table decor. The crowd milled and mingled – eager for the passed h’ors d’oeuvres.
The amuse bouche, a baked lobster custard with Cape Malay-spiced sweet potato and crispy leeks was playfully served in hollowed out egg shells. Wine pairings scaled the spectrum from light and airy white to surprisingly dry and complex rosè, to big, bold reds. There wasn’t a dry glass in the house.
Tuna is reinvented with a delightful snap in both presentation and flavour – seaweed oyster pannacota, cucumber, lime and powdered dressing (read: incandescent dry ice dressing, served table side). Ambrosial. The main course, Cumbrae Farms lamb loin with glazed shank, hazelnut faro, dried fruit and sauce molê negro, carried us deeper yet into the exploration of South African flavours. And for dessert, a frisky Napoleon with chocolate and hazelnut wafers, caramel cream, dark chocolate crispy croquette (holla!) and chocolate gelato.