Distell Inter-Hotel Challenge 2021 Best Food & Wine Pairing

STARTER: Chef JC Fourie & Wine Steward Fortunate Shambamuto Grootbos Private Nature Reserve
Open Ravioli whipped smoke egg yolk, roasted garlic and parmesan ricotta, raw beetroot salad, pangritata and an Allesverloren Beurre Rouge ~ Allesverloren Tinta Barocca

MAINChef Nishaad Samaai & Wine Steward Ronald Muchechemere The Vineyard
Savoury Oat Risotto with Denny King Oyster Mushrooms, Shitake and Button with a hazelnut vinaigrette, exotic mushroom cracker, avocado crème, and garlic truffle labnar ~ Durbanville Hills Collectors Reserve The Lighthouse Merlot 2018

DESSERT: Pastry Chef Phumla Zakwa & Wine Steward Prudance Ndlovu Hartford House
Citrus Butternut Cake, Pistachio Yoghurt Mousse, Glass tuille, LemonGold curd ice cream and blueberry gel ~ Pongrácz Noble Nectar