Crocodile Ceviche: lemon, olive soil, lime custard, bulgur wheat salad, cracked black pepper paired with The Gooseberry Bush Sauvignon Blanc. Personally, crocodile is not to my taste and I found this particular dish a little chewy.
Our entree was ‘Under The Ocean Cucumber Consomme’: Mozambique shredded prawn meat, putu pap quenelle, roasted onion, roasted olives, dried lemon, smoked mussel tortellini, beetroot brûlée, sweet basil oil, black salt and rocket dust paired with the Chardonnay Prestige Cuvee. An interactive dish that allowed for a lot of creativity.
From there, it was onto the Rosemary Lamb Rack: truffled mashed potato, thyme infused impala spring roll, grilled cauliflower, chili tomato chutney, and baby vegetables paired with Inkara Cabernet Sauvignon. This lamb was perfectly cooked and so exquisitely plated that I could not help featuring it all on its own my social media handles after the event. Lamb rack perfection!
The dessert, for me was my second favorite dish of the night. Belgium Chocolate Torte: chocolate ice cream, fruit salad, white wine thyme syrup and hazelnut puree paired with White Muscadel.
What a fabulous journey Chef Andre Bezuidenhout and his team provided for us expertly led by Bon Courage Winemaker Philip Viljoen.
Aurelia’s tends to have an ambiance all to itself that exudes opulence and elegance and our service matched the experience.
I thoroughly enjoyed this pairing and although I found some of the dishes a little over-extended, I really thought it was an exquisite evening with lots of new dishes that push the boundaries!