Carolyn and Craig | MolenVliet Wine and Guest Estate | 15 October 2011 |

A true foodie couple who spared no expense or creative extravagance on their menu. The charcuterie station was a true meat feast, with some of the most beautiful cold cuts we could get our hands on, accompanied by delicious local cheeses, home made breads and tapenades. The setting was one of the most stunning we had seen, with not only the mountains as a backdrop at the awesome MolenVliet Estate, but the amazing styling done by The Aleit Group Creative Director, Johnny Hamman which magnified the natural beauty to it’s highest. Soup poured at the table, creating a home style feel and a tower of the most amazing cheeses to end of the meal where the highlights and guests enjoyed every last bite. Take a peak at the menu in detail and be inspired!

The Menu

Street Party

french charcuterie station – prosciutto, bresoala, coppa, terrine de campagne, salami toscana &
flambéed chorizo served with sweet potato bread, seeded rye, stone baked baguettes,ginger
caramelised brie, hard goats cheese, olives, marinated peppers, tapenade, caperberries & watercress
sliced & served live on small plates with extra virgin olive oil & flavoured vinegars

Overture

lightly truffled cauliflower soup, served with a brunoise of red wine poached pear, crumbled blue
cheese & red wine syrup – poured tableside & served with olive branch”stokbrood” straight off the
braai

Symphony

salt baked linefish served with sauce rouille

slow cooked springbok or lamb shanks served in its own sauce topped with heart shaped tuilles

accompanied by

crispy roast potatoes, thyme gravy, green beans tossed in flaked almonds, sesame seeds, lemon &
olive oil & salad vierge – sliced plum tomatoes, served with beef tomato petals, crushed & halved rosa
tomatoes, garnished with basil, balsamic onions, toasted coriander seeds, fresh coriander, maldon
salt & extra virgin olive oil

Encore

cheese tower cake, served with heart shaped melba toast, oatcakes & crackers

Midnight Snack

skinny chips served in bamboo cones with lemon aioli