The Palace’s Plume Re-imagined

The re-imagining of The Palace’s chic-classic restaurant is now complete. Influenced by the social, café culture of South Africa’s famous cosmopolitan restaurant hubs with the emphasis on the experience, Plume’s new menu invites the exploration of diverse textures and indigenous flavours paired with exciting, proudly South African wines. Created by an award-winning sommelier, Marie Manyoha, and Executive Sous Chef, Robin Brophy, guests experience a tantalising six stage meal – a journey enticing all of the senses. The wines offered for pairing with each stage have been carefully picked by Manyoha to compliment the explosion of textures, flavours and aromas of the food.

The Palace’s F&B Manager, Brandon Govender, says: “We are delighted to introduce the re-imagined Plume, where dining is an experience for the senses, a place to entice your eager palate and indulge your inquisitive mind.”

The Plume Textures menu is a set experience, starting with an Amuse Bouche, fittingly called “Camps Bay Holiday”, comprising beetroot and cream cheese espume, ethically sourced caviar on Mother of Pearl, seawater gel, tomato soil and flavour scallops. For starters there is “Textures Corn Salad”, a delightful surprise consisting of panna cotta dust that has been gellified, popped and grilled.

The first main course is olive poached salmon served with balsamic jelly, salmon confit, pea puree and crisp sweet potato scales. This provides an uplifting prelude to the second main course of succulent ribeye log, potato puree, rainbow root vegetables and Turkish delights.

The invigorating meander of tastes and textures continues with decadent strawberry, mango and salted chocolate, before culminating with port and cheese.

Plume is open on weekends 19h30 for the textures experience, with one sitting per evening starting strictly at 20h00. The first main course is served at 20h30 and the second main course is served at 21h30. The cost is R1250 per person and includes the whole sumptuous food journey.

Venturing to Plume for dinner is also an opportunity to dress accordingly for the experience and to escape your parental duties for one evening. The dress code is smart / elegant and no jeans, sneakers or flip flops are permitted and no children under the age of 12 are allowed.

The reopening of Plume is part of the reinvention of Sun City’s culinary landscape. With over 30 restaurants, Sun City caters to all tastes and has something for everyone. While family restaurant brands are on offer, Sun City has now created several signature restaurants. Among the new or refurbished signature restaurants are the Bocado at the Cascades, Legends at Soho and The Brew Monkey at the Valley of Waves.

For more information about Sun City and all the changes, visit #NewSunCity connect with them on Facebook SunCitySA or follow them on Twitter @SunCityResortSA and Instagram @SunCityResortSA.


Eikendal Vineyards swirls Cheesecake & Wine Pairings this Summer

Eikendal Cheesecake & Wine HR (2)

Zesty citrus flavours, followed by a rich berry delight Eikendal Cheesecake & Wine HR (1)and rounded off by a sultry salted caramel enchantment. These are the delectable cheesecakes that are on offer at Eikendal Vineyards as part of their brand new Cheesecake and Wine Pairing Experience – the first Stellenbosch wine estate to offer this.

Eikendal’s crisp Sauvignon Blanc pairs like a summer’s breeze with the creamy Lemon Cheesecake, while the plump Berry Cheesecake fuses seamlessly with the Sauvignon Blanc and Chardonnay blend. The pairing ends on a high note with the estate’s award-winning Janina Unwooded Chardonnay, which brings out her charm alongside the decadent Salted Caramel Cheesecake. All worth every single calorie!

Eikendal Cheesecake & Wine HR (11)

Eikendal, conveniently situated between Stellenbosch and Somerset West on the R44, isEikendal Cheesecake & Wine HR (7) renowned for its award-winning, internationally acclaimed wines. Apart from the Cheesecake & Wine Pairing Experience, visitors can enjoy a Wine Tasting (which includes a tasting of the estate’s exclusive Icon range), a Cookie Tasting for the young ones, Cellar Tours, Fly Fishing, Cheetah Encounters, Vineyard Rides and a kids’ play area. The popular Cucina di Giovanni offers languid lunches and dinners and visitors even have the option of extending their Eikendal Experience by spending the night at the Eikendal Lodge.

The Eikendal Cheesecake & Wine Pairing Experience costs R80 per person and will be swirling the senses from October 2017 until April 2018, Tuesdays to Sundays between 10:00 and 16:30.

Eikendal Cheesecake & Wine HR (14)

To book for this sensory indulgence or for any queries relating to the Eikendal Experience, contact Chantal-Lee at 021 855 1422 or send an email to

Bottelary Hills Pop Up Lunches pay homage to heritage fare

Chef George Jardine to enthral with traditional tastes and champion wines

28 May, 27 August & 19 November

BHWL feasting LR

Bottelary Hills Feasting

Discover what makes fine country food and slow-crafted wine so special when you book a seat at this year’s trio of Pop Up Lunches featuring the Stellenbosch wine route of Bottelary Hills and celebrated, Scotland-born chef George Jardine.

The must-do winery lunch series has grown to become a feature on the calendar of food and wine-lovers who can’t miss this annual taste exploration showcasing different farms and wines of the region each year. Stepping up the attraction, a headline chef is part of the mix too.

George Jardine with knife LR

Chef George Jardine

On the heels of Bertus Basson’s participation in 2016, comes celebrated chef George Jardine whose stellar career includes a string of successful restaurants and his most recent project – the fine dining eatery in the heart of Stellenbosch, Restaurant Jardine.

For the Bottelary Hills Pop Up Lunches 2017, Jardine will present his signature foodie pizzazz at Hartenberg Wine Estate on 28 May; Kaapzicht Wine Estate on 27 August; and, Mooiplaas Wine Estate and Private Nature Reserve on 19 November. At the same time, guests will have the chance to socialise with the winemakers or owners themselves.


The theme of the menu and events will serve to highlight the deep historical roots of the region and farms of Bottelary Hills.

Known for producing champion wines, Bottelary Hills is one of five sub-routes in the Stellenbosch wine region and is situated to the northwest of South Africa’s famous wine capital.

Bottelary Hills is home to some of the oldest wine farms in the country and many of them have been nurtured over generations by the same families. As a result, they have an incomparable understanding of the terroir, which shows in the wines the region produces,” says Stellenbosch Wine Routes manager Elmarie Rabe.

“Then pairing these wines with the cooking of one of South Africa’s most acclaimed chefs is an opportunity no epicurean dare miss.”

BHWL food service LR

Bottelary Hills Dining

For the lunch at Hartenberg Estate on 28 May, guests will get insight to heritage stretching back to 1692. Hartenberg lies in a valley on the free-draining, north-eastern slopes of the Bottelary Hills where its vineyards were planted to take most advantage of either morning or afternoon sun. There is a difference in altitude of some 250m between the vineyards, providing sought-after diversity to its portfolio. At the hand of renowned cellar master Carl Schultz, the estate has become known especially for is outstanding Shiraz wine.

On 27 August, it’s the turn of Kaapzicht Wine Estate. The name is derived from Dutch and refers to the sweeping views of hills and Table Mountain the estate enjoys. The Steytler family has farmed the 190ha property since 1946 and specialises predominantly in red cultivars. Kaapzicht’s unirrigated vineyards thrive in ancient, weathered granite soils and are cooled by breezes from the Atlantic Ocean just 30km away – ideal conditions that produce full bodied, fruity and award-winning wines.

The final Pop Up Lunch on 19 November features Mooiplaas, which has a reputation for spectacular scenery almost equal to the elegance of its wines. Here too, is a farm built on heritage, care for the land and topographical contrast that results in diverse microclimates. Cape Granite is the foundation material of the soils on the estate, which comprises some 100ha of vineyard and 70ha reserved for its nature reserve.

Tickets to the Bottelary Hills Pop Up Lunches cost R550 per person and include a wine tasting prior to lunch and the ensuing three-course feast, served generously with glasses of estate wine paired with each course. Each guest also gets a bottle Bottelary Hills wine to enjoy at home too.

Booking for every one of the popular events is required as the tickets are limited. To make a reservation or see a map of Bottelary Hills, visit the Stellenbosch Wine Routes website. For more information phone (021) 886 8275.

Get social and share your experience with Stellenbosch Wine Routes on Twitter @StellWineRoute and Facebook.


Eighty Ate – A new Cape Town favourite

There are not many restaurants out there that understand the makings of a perfect salad. Eighty Ate Restaurant at Cape Town Hollow Boutique Hotel does!

Eighty Ate Restaurant, Cape Town

Eighty Ate Restaurant, Cape Town

I visited this restaurant, across from the Company Gardens in Cape Town, earlier today and could not resist sharing photos and urging all my friends to put it on their Cape Town to-do lists. So now I’m even blogging about it, urging you to put it on your to-do list too!

The menu offers a great variety of out of the ordinary, mindbogglingly mouthwatering meals with specially chosen wines you rarely see in supermarkets.

A fresh, inviting restaurant with stunning flavours and huge potential!

Book your table on 021 423 1260 and see for yourself.