The new pairing experience, called Poultry & Palate is in partnership with Warwick Wine Estate and Elgin Free Range Chicken
The Group Executive Chef, Ray, spent some time with the team at Elgin’s Test Development Kitchen and has put together a menu that will take you on an educational journey through a carefully curated menu that will entice your taste buds and blow your mind! The team at Warwick Wines have also worked alongside Chef Ray to beautifully pair each course with some of the best wines the Cape has to offer.
Here’s a look at the menu to expect on the 26th;
The Anatomy of the Chicken
Chicken Liver Pate, Duck Fat – pan seared Chicken Terrine & Duck Fat Shortbread Crumble
Served alongside freshly baked Brioche, Orange Liqueur Marmalade & a Cured Egg Yolk
Warwick First Lady Chardonnay ‘17
Did the Chicken come before the Egg?
Cabernet Sauvignon infused Warm Chicken Consume served with
Smoked Egg Ravioli, Grana Padano & Chicken Crackling
Warwick First Lady Cabernet Sauvignon ‘16
Kick the Bone
De-boned Chicken Drumstick served alongside a Lemongrass infused Sundried Tomato, Roasted Garlic and Thyme Ragu & Black Lady Shiraz Jus
Warwick Black Lady Shiraz ‘15
The Reason the Chicken Crossed the Road
(Plated to Share)
Whole Elgin Free Range De-Boned Chicken stuffed with Sage Cous Cous served alongside Chicken fat roasted Butternut, Lemon Honey Buttered Leeks and an Orange Glaze
Warwick Three Cape Ladies ‘14
Raspberry Mousse served with Chocolate Soil and a Chocolate Tuille
Warwick Trilogy ‘15
After the launch, the Poultry & Palate experience will take place on a bi-monthly basis.
To be part of this launch, booking are essential.