Myoga at The Vineyard is presenting three fascinating 6-course ‘Wild Food from Land and Sea’ tasting menus, each a unique experience, each with an enthralling tale behind it.
23 August: Cape Distilled
This tasting menu features exciting dishes paired to complement some of the finest craft drinks either produced locally, or produced using local ingredients: Leonista Karoo Agave, Jack Parow Brandy, Musgrave Crafted Gin and Elephant Gin.
Multiple-award-winning Elephant Gin is produced in small batches in small batch Germany using “rare African botanicals”, including buchu, lion’s tail (known to us as wild dagga), devil’s claw (Harpagophytum) and African wormwood. 15% of profits from sales go to elephant-conservation projects, and to date Elephant Gin has contributed more than 500 000 Euro to these initiatives. Elephant Gin will be paired with a chilled oyster, cucumber and fennel starter.
Distilled with a signature 11 botanicals, Musgrave is an artisan gin made by the highly regarded Hope Distillery to Simone Musgrave’s recipe of African spices and botanicals. It has top notes of cardamom, African ginger and grains of paradise (seeds of Aframomum melegueta, described as “the best spice you’ve never heard of” with a peppery, citrusy, coriander flavour). Musgrave Pink Gin will be served with Juniper-grilled sustainable prawn, yuzu mayonnaise, green mango atchar and a soft Malay roti.
Midway through proceedings comes a surprise: Crystal Skull Vodka, an additive-free vodka conceived by actor Dan Ackroyd and crafted in Canada, just for something different! It is four-times distilled and then filtered seven times, with the final three filtrations through Herkimer ‘diamonds’ – quartz crystals with mythical healing properties. It has been included in the menu as it so perfectly complements the crispy Abalobi fish, sushi rice, edamame and blood-orange teriyaki third course.
Up next is Parow Brandy, a three-year premium hand-crafted brandy, which rapper Jack Parow says he created to fill the gap in the local market for a premium, locally produced brandy “met skop” and lots of flavour (hence the tag “karate water” on the label). It is produced by a small cellar in Montagu. Fittingly, this is served with beef ribeye, cola-braised beef rib, porcini, dandelion greens, brandy and cola pepper jus.
Leonista is the only local spirit made from Karoo agave in exactly the same way that Mescal and Tequila are made in Mexico. It is made for a conscious consumer who demands a higher-quality, handmade 100%-agave spirit. If treated with respect, it has energy giving properties and a less harmful effect on the body. Leonista Honey Reposado accompanies beeswax-cooked pear, clotted cream, burnt honey, lemon thyme and rose.
R550pp including pairing.
Picture: Supplied