It’s not every day that you get to eat lunch at Marble Restaurant in Rosebank, let alone in the company of whom I believe is one of South Africa’s top proprietors in the wine industry.
I was invited to join Johnathan Grieve from Avondale Wines, along with a two other journalists, for what he calls a vertical tasting of Avondale‘s white wine range, Cyclus, paired with a delicious lunch at Marble Restaurant. It’s not the norm for the travel editor of BELLA Magazine to enjoy the food editor’s perks, but this time I got lucky.
Finding Marble Restaurant if you’re a first time visitor, might be challenging as the signage for this high in the sky restaurant (literally) is quite small and almost unnoticeable among parallel parked cars, construction barriers and cones around the Trumpet on Keyes building where the restaurant resides. But, once I entered Marble, on the third floor, my frustration with the concrete jungle was immediately exchanged with awe – what I saw was an almost 180 degree city view and, even though in daytime the view was quite hazy, I can only imagine what it must be at night. Jo’burg truly is the City of Gold.
Marble struck me as a high end restaurant with posh, carefully thought through interiors and a top quality dining experience. The staff are well trained and professional and shares Avondale Wines‘ sentiment for elegance. Chef David Higgs‘ menu is rich in a variety of South Africa‘s finest cuisine: Blackened Octopus with crushed paprika potato, candied lemon and squid ink dressing; Rib Eye Steak with burnt end beans and mature cheddar, homemade pickle, smoked pepper and chipotle sauce and Lamb Cutlets with chimmi churri, crisp potato skins and lemon labneh. Need I say more?
Avondale Wines, a family run wine farm between Paarl and Franschhoek, is known for its unique wine farming techniques. They call themselves slow-wine makers and make handcrafted, organic wines that surprise you with multidimensional flavours. These wines are different. The white wines are only released two years after production, which may cause it to loose the original fruity flavours, but gives it time to develop and age into absolute elegance.
Avondale makes use of ancient, original farming techniques and have mastered the art of focusing their farming on rhythms, energy and homeopathic remedies. Their wines, which are not only unique, but also top quality in my opinion, resembles their utmost respect and symbiotic relationship with nature.
Fabar Restaurant, Avondale Wines‘ latest venture, will open its doors on 19 October 2016. Be sure to pop in whenever you are in the area.