Amidst the busiest time of year in most people’s calendars, our October event was a much needed wine down that reinvigorated guests. We partnered with Plaisir De Merle and pulled off a superbly satisfying evening of delectation and Bondesque elegance under the theme of 007. It was an evening of sensory indulgence; from three-decade standing dining room of Pappas Restaurant in Nelson Mandela Square providing culinary stimulation in true Greek style, to chic Guests “dressed to kill” and the brassy flow of Ndomiso Nyovane’s trumpet tying it all together.
Guests were welcomed in 007 style with Plaisir De Merle MCC Brut, a bubbly that dances atop the tongue to a crisp and sweet tune, alongside canapés of spanakopita and keftedes served with tzatziki dip. It was an introduction of golds and greens that came together in perfect harmony.
The lightness carried through to starters. Guests were served trout civiche, accompanied by avocado, tomato and onion, brought to life by flavours of lime and coriander. The dish was beautifully complemented by Plaisir De Merle Chardonnay; a deep creamy white with tones of toasted almond and butterscotch, uplifted by notes of citrus and pair.
Mains reflected true Mediterranean heartiness with a killer Kleftiko. The 7 hour slow roasted rosemary and garlic leg of lamb was served with big Greek love. Vegetarians enjoyed a moussaka baked with halloumi and béchamel that awakened the soul. Mains were flawlessly paired with Plaisir De Merle’s Cabernet Sauvignon- a wine that presents blackberries and dark chocolate, with a surprise of cedar and sweet vanilla. The pairing was a passionate love affair essential to any Bond storyline.
Dessert was the climax. The part of the story where hero and villain battle it out. The hero: a dark chocolate baklava, armed with subtle spices and almonds that were a true inspiration to the taste buds. The villain: a dark and alluring red disguised by elegance, and only villainous because its deep and powerful flavours keep you going back for more. The explosiveness of such a dramatic dessert pairing was luckily cooled down by a light vanilla ice cream on the side which brought it all into perfect harmony. The Good Guy always wins in the end.
A golden atmosphere complemented by jazzy notes and a touch of sex appeal, the evening was perfection- Plaisir De Merle Perfection. It all ended on a high with best-dressed prize giveaways, birthday wishes and some spontaneous singing from guests. All made possible by Plaisir De Merle wine maker Niel Bester, Pappas Restaurant and, mostly importantly, our lively guests. We couldn’t have thought of a better way to close 2018’s events!