Roast & Co., with partners – Warwick Wine Estate and Elgin Free Range Chicken – will be launching their first ever Food & Wine Pairing experience, called Poultry & Palate, on 26 July 2018, and will continue to do so on a bi-monthly basis.
For the first culinary journey on 26 July from 6pm, guests will be treated to a 5 course menu with paired wines from Warwick Wine Estate. Guests will be able to book a table inside the restaurant or in the covered courtyard – the perfect excuse for an dining-night-out with a group of friends!
The Group Executive Chef, Ray, spent some time with the team at Elgin’s Test Development Kitchen and has put together a menu that will take you on an educational journey through a carefully curated menu that will entice your taste buds and blow your mind!
The team at Warwick Wines have also worked alongside Chef Ray to beautifully pair each course with some of the best wines the Cape has to offer.
THE ANATOMY OF THE CHICKEN
Chicken Liver Pate, Duck Fat – pan seared Chicken Terrine & Duck Fat Shortbread Crumble. Served alongside freshly baked Brioche, Orange Liqueur Marmalade & a Cured Egg Yolk.
Paired with Warwick First Lady Chardonnay ‘17
DID THE CHICKEN COME BEFORE THE EGG?
Cabernet Sauvignon infused Warm Chicken Consume served with Smoked Egg Ravioli, Grana Padano & Chicken Crackling.
Paired with Warwick First Lady Cabernet Sauvignon ‘16
KICK THE BONE
De-boned Chicken Drumstick served alongside a Lemongrass infused Sundried Tomato, Roasted Garlic and Thyme Ragu & Black Lady Shiraz Jus.
Paired with Warwick Black Lady Shiraz ‘15
THE REASON THE CHICKEN CROSSED THE ROAD
(Plated to Share)
Whole Elgin Free Range De-Boned Chicken stuffed with Sage Cous Cous served alongside Chicken fat roasted Butternut, Lemon Honey Buttered Leeks and an Orange Glaze.
Served with Warwick Three Cape Ladies ‘14
Raspberry Mousse served with Chocolate Soil and a Chocolate Tuille.
Paired with Warwick Trilogy ‘15