The doors are slowly slid sideways to unveil a panoramic view of the picturesque Paarl landscape just a stone’s throw over the Glen Carlou vineyards and the passing Blue Train.
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It’s 14h30 and friendly Loyiso, our waiter for the day, has just seated us at our table, it’s my first time visiting the Glen Carlou farm despite it being on my door step.
I’ve already taken a quick meander of the mixed medium The Cruel Cruel Summer Exhibition being housed at The Gallery @ Glen Carlou carefully curated by Alex Hamilton Art Studio.
Naturally, I found myself singing as if I were Sara Dallin of the famed 80’s English Girl group Banarama.
“It’s a cruel, (cruel), cruel summer, Leaving me here on my own. It’s a cruel, (it’s a cruel), cruel summer, Now you’re gone” as I interlace from geometric ceramic sculptures by Carin Dorrington to vibrant feminine Floris Van Zyl on painted Perspex.
There’s a peculiar Pierre Le Riche piece that yes, to the eye is a simplistic concept but the sheer detail and time taken to tie this prism of harp woven detail is worth today’s visit alone.
It’s as if Alex knows that the once Shiraz grapes are slowly curling inward, turning bulbous globes of grapes to sugar saturated sultanas.
Vine leaves are morphing from lively green to meek maroon and he’s rebelliously contrasted, in this voluminous white washed space only; Technicolor!
I keep moving and singing through the contemporary rebellion from pop art pieces at the entrance to muted works by Eric Duplan.
The internal conflict however is what is more picturesque?
These pieces placed perfectly in the state of the art “museum” made space or the natural beauty seen through our Curator’s Collection Chenin filled wine glasses as we raise them to cheers the start of the new autumn menu at Glen Carlou and the fading of a cruel, cruel summer in The Cape.
The 2 course/ 3 course menu is a simplified version of the more comprehensive ala carte menu, with everything from ostrich to trout, and options for vegans too (wine included).
The breads are crafted by a different kitchen apprentice with experimental and more classic options- our favourite- the hummable homage to mosbolletjies and a burnt onion butter.
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Lunch is available as above, with a bottle of a Glen Carlou wine of your choice-perhaps tasted prior to lunch in the thatched tasting room or as we did, entrusted in the team and served paired with the respective Glen Carlou creations.
Starters sore subdued and simple salmon gravlax, orange, fennel, dill, lemon crème fraîche, capers and of course The Curator’s Collection Chenin Blanc and for my plus-one the pork terrine, tomato and raisin relish, red onion, marinated capsicum, parsley vinaigrette recommended with Glen Carlou Unwooded Chardonnay or The Curator’s Collection Chenin Blanc.
For Variation we opted for the Unwooded Chardonnay, here. Echoeing its label the wine was light with a soft mouth feel and deceptive sweetness, a great companion for the tomato and raisin relish.
The Pan roasted line fish (kingklip on our visit) was a lighter second course option served with pickled mussels, two mussel fritters a mussel & fennel crème which Loyiso recommended with the Glen Carlou Sauvignon Blanc. A great dish however we found the fritter to be dry.
My dish, rolled pork belly, baked apple puree, charred rainbow carrots, “crisp crackling”, celeriac puree, pork pan jus was savoury, tender and incredible moreish.
If I HAD to fault anything, it was the piece de resistance that I left for the finale-the crisp crackling- sadly, this wasn’t the case and I sent the two perfectly puffed pieces back with my cleaned plate.
Dessert was an easier selection considering that it was one of two available options on the abbreviated set menu.
So, the milk and honey (honey panna cotta, buttermilk ice cream, honey comb, fennel granola) for me and the Peanut (peanut butter parfait, roasted peanuts, salted caramel, chocolate peanut puree) with Glen Carlou The Welder, Natural Sweet Chenin Blanc it was for the person on the other side of the table.
I found the Milk and Honey to be the perfect finish to the first two courses, not heavy, not overly sweet yet still creative enough to keep intrigue through every morsel.
The Peanut was a great savoury serve and heaven for a person who’s partial to peanuts.
Chocolate and Parfait were balanced by the salted caramel and then lifted again with the whole bunch pressed NLH pairing.
As the late afternoon sun arrived as quickly and assuredly as autumn, we were on our way.
As we drove out of the stone clad entrance all I could think was “it may Be a cruel cruel summer in the gallery, but it’s bound to be an arguably delicious autumn in the restaurant”
The Gallery @ Glen Carlou “The Cruel Cruel Summer Exhibition “
The gallery is open Monday – Sunday from 10:00 – 16:00.
The Cruel Cruel Summer Exhibition Curated by Alex Hamilton is on display at The Gallery @ Glen Carlou until 31 March 2018
The Autumn Lunch Menu at Glen Carlou
3 course @ R350 per person starter, main & dessert
2 course @ R 260 per person starter & main | main & dessert
Glen Carlou is also open for Breakfast:
Wednesday – Sunday 09:00 – 11:00
Directions to Glen Carlou Wine Estate:
Guest Post: Hospitality Hedonist - Glen Carlou | Wine Estate Simondium, Paarl
March 27, 2018 at 9:51 am[…] Experience Glen Carlou as a wine, food and art destination. Visit the Hospitality Hedonist blog here. […]