Russian composer Igor Stravinsky described one of his musical-choreographic works that was eventually to rank among the most influential of the 20th century as “a unified idea: the mystery and great surge of the creative power of Spring”. The same inspiration for that work – The Rite of Spring – now drives the Durbanville Wine Valley in its exclusive wine-and-dine collaboration this September.
Just 20 minutes from Cape Town CBD, wineries and restaurants across the region have teamed up to present a series of unforgettable dinners. Each takes place on a selected Wednesday and features a four or five-course meal at a different venue each week.
The collaborations are between chefs, venues, and wineries. This ensures a broad showcase of Durbanville’s offerings from terroir to locations and exquisite dishes. The emphasis of the events is on intimate and premier experiences.
“Taking their lead from the year’s season of rejuvenation and creative energy, our restaurants and wineries have come up with a smorgasbord of fine dining that truly showcases the excellence of the region,” says Durbanville Wine Valley (DWV) manager Natasha de Villiers. “The collaborations we’ve put together are designed to show why the region is among the most highly regarded by food and wine connoisseurs.”
Photo Credit: Gustav Klotz
Menu highlights include fabulous creations such as Rooibos-glazed quail with textures of apple and parsnip, perfectly seared tuna, oak-smoked Stanford cheese, slow roast pork belly with brown butter mash; bruleéd Italian meringue with fennel chocolate; and, much more.
Each is paired with wines from Durbanville. Varieties and styles that will be cast in the limelight include evergreen favourites such as locally-produced Cap Classique; lesser known but equally excellent Gewűrtztraminer; formidable Pinotages and Sauvignon Blancs; and, delectable Noble Late Harvest.
“This is an opportunity that just cannot be missed,” says Natasha. The tradition of hospitality across the farmlands of Durbanville is as synonymous with the region as it ever was.”
“The Spring Collaboration is an invitation to experience this first-hand.”
Photo Credit: Gustav Klotz
The collaborations take place on
September 1 at De Grendel, 18:00, with Diemersdal and Groot Phesantekraal. The restaurant prides itself on being free of “high-design bells-and-whistles or frivolous embellishments”. The glass-panelled eatery is decorated in much the same way the Graaff matriarchs adorned the historic homestead: personal paintings and old family photographs dot the walls while delft-blue porcelain underplates bear the family crest. The dinner is priced at R750 pp.
September 8 at Tables @ Nitída, 18:30, with Altydgedacht, Hillcrest and Carlucci’s Meerendal. The venue is renowned for its family bistro style with cafe-quality ambience. An intimate indoor dining space adjoins tasteful outdoor seating, which is especially popular with breakfast and lunch visitors. The Spring Collaboration dinner is priced at R550 pp.
September 15 at Loch Lynne, 18:30, with Canto, Groot Phesantekraal, Diemersdal and Bloemendal. The dinner will be presented in its contemporary function venue, a chic space characterised by black and white colour schemes, elegant chandeliers and exposed rafters. Tickets to the event are R700 pp.
September 29 at Cassia @ Nitída, 18:30, with Maastricht, Tangram Durbanville Hills and Jean Klein Roosboom. As with its other venue, Cassia is renowned as being family-friendly with a focus on simplicity. It comprises various large-windowed spaces, including a deck overlooking a large dam. The dinner is priced at R550 pp.
As they have done throughout the past year, all wineries and restaurants observe strict Covid-19 protocols to ensure safety and social distancing.
Tickets to the wine and dine experiences in September may be purchased online at durbanvillewine.co.za/events.