Home Lifestyle Let’s talk about the (Black) Elephant in the room…

Let’s talk about the (Black) Elephant in the room…

1465
Enjoy the food & wine pairing on the Ryan's Kitchen terrace

Born out of synchronicity, fortuitous friendships and a love of wine, Black Elephant Vintners has extended that passion into partnering its wine collection with a crafted menu dégustation. The result is a food and wine collaboration with Ryan’s Kitchen, situated at 1 Place Vendôme in the Main Road. Available Monday to Saturday at lunchtime (12h00 and 15h30), patrons have the option of a four- or seven-course taster menu, created exclusively by Chef Ryan Smith.

The wine and food collaboration is hosted in the Tasting Studio situated within Ryan’s Kitchen. Each wine and food combination has been masterfully selected and paired by owners of Black Elephant Vintners, Kevin Swart and Jacques Wentzel, together with Chef Ryan. The menu dégustation displays the chef’s ability to seamlessly create taste and flavour sensations.

The four course menu dégustation (R235) consists of:

  • Fox and Flamingo Rosé served with fish sashimi, radishes and a seaweed stock
  • Two Dogs, a Peacock and a Horse served with a green pea, gooseberry miso gel
  • Timothy White served with souse vide buttery baby potatoes and snoek and fresh chives
  • Nicholas Red served with parmesan cheese croquets and smoked eggplant

The seven course menu degustation (R330) consists of:

  • Black Elephant Vintners MCC served with an octopus apple ceviche
  • Fox and Flamingo Rosé served with fish sashimi, radishes and a seaweed stock
  • Two Dogs, a Peacock served and a Horse served with a green pea, gooseberry miso gel
  • Timothy White served with souse vide buttery baby potatoes and snoek and fresh chives
  • Nicholas Red served with parmesan cheese croquets and smoked eggplant
  • Amistad Pinotage served with pan fried line fish, mole and coriander
  • Amistad Syrah served with braised lamb rib, peanuts and spices

Black Elephant Vintners focuses on identifying and procuring estate-grown grapes cultivated within the Franschhoek Valley and its surrounding regions from which it produces and crafts quality wines. “We’ve chosen to take the pomp and ceremony out of winemaking; focusing on demystifying the process for all enthusiasts and injecting true enjoyment into every sip of wine,” says Swart. “Our wines represent our sincerest endeavours to bring the Franschhoek experience to all wine lovers around the globe for the sole purpose of enjoyment and as an expression of our appreciation for our good life.”

Their diverse brand portfolio enables BE Vintners to provide a range of wines with unique physical characteristics that appeal to different desires, tastes and occasions. They even offer wine and music pairings aptly named Wine Unplugged at their cellar.

For patrons who only want wine tasters, the Tasting Studio will be open Monday to Saturday from 11h00 to 16h30. Four wine tasters cost R75 and seven R125. (R235 and R330 if served with the menu degustation.) Bookings for the Black Elephant Vintners Tasting Studio are essential.

ryans@bevintners.co.za