From fresh Mediterranean flavours and hand-rolled pasta to fire-cooked meats, summer fruit and a glass of chilled wine, Neil Ellis Wines welcomes the new season with a relaxed menu designed for sharing, savouring and settling in.
There is something about summer in the Cape that calls for a slower pace: long lunches that stretch into the afternoon, a table shared with friends and family, and a good bottle of wine within easy reach.
At Neil Ellis Wines, situated along the Helshoogte Pass, that spirit has inspired the launch of its new summer menu. Expect a fresh, flavour-driven selection that celebrates seasonal ingredients while drawing inspiration from the Mediterranean, Italy and the Kalahari.
The menu is designed to complement the character of Neil Ellis Wines, where food and wine are intended to work together rather than compete. The result is an inviting collection of dishes that moves effortlessly from casual grazing and flatbreads to more substantial mains, with wine pairings integrated throughout.
For those who prefer to start slowly, the Grazing Platter brings together homemade spreads, fire-toasted mixed nuts, dried fruit, Kalamata olives and toasted ciabatta. Guests can add local Dalewood cheeses or a selection of Wild Kalahari droëwors, biltong and Niel Jewel charcuterie, making it the perfect choice for an unhurried afternoon around the table.
The popular Flatbreads take a distinctly seasonal journey. The Fromage Deux combines mozzarella, Parmesan and fresh greens; the Italian version pairs mortadella with basil & seed pesto and fresh greens; while the Mediterranean offering brings together baby marrow, bocconcini, roast peppers, Parmesan and herbs. The Kalahari flatbread takes things in a more adventurous direction with Wagyu beef koftas, pickles, Dalewood Simond and fresh greens. Each is carefully matched with a complementary Neil Ellis wine, reinforcing the estate’s philosophy of food and wine enjoyed together.
For something more substantial, the mains offer a choice of hand-rolled fresh pasta with grilled mushrooms and mushroom velouté, grilled line fish with caper and herb cream, free-range fire brick chicken with lemon butter jus, or venison served with a rooibos gastrique.
And then there is our Signature Neil’s Cut, a 300g, 21-day dry-aged sirloin served with Café de Paris butter, paired with the Stellenbosch Cabernet Sauvignon.
The wine pairings are an integral part of the experience, with selections including Whitehall Chardonnay, Amica Sauvignon Blanc, Groenekloof Sauvignon Blanc, Groenekloof Syrah, The Left Bank Cabernet Merlot, Way of Flower Rosé and Stellenbosch Cabernet Sauvignon.
Summer is also given its moment at the end of the meal. A toasted Almond Pavlova with limoncello mascarpone cream, fresh summer fruit, and berry sorbet provides a light, colourful finale, while a selection of homemade gelato offers an appropriately refreshing alternative.
The new menu is ultimately about embracing the pleasures of the season; good food, superb wine and great company, without unnecessary fuss.
“We wanted the summer menu to reflect the way we enjoy this time of year, relaxed, generous and centred around the table,” says Chef Dennis Strydom. “There is a real sense of place in the menu, from Mediterranean and Italian influences to ingredients such as Rooibos and Kalahari-inspired flavours. And, naturally, every dish is created with our wines in mind.”
Whether it is a grazing platter and a bottle of Rosé shared with friends, fresh line fish with Sauvignon Blanc, or a long lunch that culminates in Pavlova and a final glass of wine, the new summer menu at Neil Ellis Wines is an invitation to slow down and enjoy the season.
The restaurant is open daily from 11am to 4:30pm and pre-booking, via restaurant@neilellis.com, is advised.
For more information visit www.neilellis.com