Meet Juliet Urquhart, the newly appointed Sommelier at The Oyster Box in Durban. Together with Executive Chef, Kevin Joseph, Juliet will lead diners through the four-course menu at the Oyster Box’s first Food & Wine event for the Year on Thursday 27 February 2014 .
The dinner, paired with wines from the Bouchard Finlayson Estate in Walker Bay is R420 per person and takes place in The Colony Room on at 19:00 for 19:30.
The first course of Butter Poached Langoustine is matched with a Bouchard Finlayson Sauvignon Blanc Reserve 2012, a dry wine with no hard edges, which pairs excellently with seafood. Pull Glazed Duck is accompanied by the estate’s flagship wine, Galpin Peak Pinot Noir 2009; the earthy palate of this wine pairs well with the gamey flavour of the duck (a great pairing with any game birds).
The popular Bouchard Finlayson Hannibal 2012, a combination of Italian and French varietals, composed of Sangiovese, Pinot noir, Nebbiolo, Mourvedre, Barbera and Shiraz, accompanies the main course of Two Bone Lamb – this bottling enjoys plenty of character – rich, polished with red and black wild berry fruit flavours. It is bold enough to stand up to the rich flavours of the lamb, whilst being subtle enough not to overpower it.
For dessert, Gorgonzola Cheescake, paired with a Bouchard Finlayson Missionvale Chardonnay 2011, offers the evening’s piece d’ resistance. The Chardonnay is a perfect cheese wine; it is bold and buttery and matches with the richness of the Gorgonzola. Tea and coffee is served with chocolate truffles and Frangelico Liqueur.
To book for the dinnerand for more information contact restaurants@oysterbox.co.za
or call (031) 514 5000.
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