Gåte’s Jack Coetzee Draws Inspiration From Winter For His Seasonal Menu

For the ultimate in fine dining this Winter let Gåte’s Head Chef, Jack Coetzee, transport your senses to new dimensions with his recently launched seasonal menu. Continuing his journey of farm to plate philosophy, Jack only uses the finest locally sourced produce, which makes for an unforgettable culinary journey.

Not revealing too much as it without a doubt a bucket list experience, the menu can be described as a sensory voyage. Each of the courses have been perfectly paired with wines from the Quoin Rock range, which is also where Gåte is situated. Bursting with flavours and seasonal colours each course is a work of art.

This season’s dishes include a visually striking Kingklip skin Ravioli. Instead of using pasta dough, the ravioli is made from the kingklip skin, with a ragout filling of beef and pork cheeks.

The Springbok, paired with the Namysto Red Blend 2016, is served cured albeit slightly different. Although the cure has been accented with lemon grass and ginger, it is on the saltier side, as the dish needs the salt to combat the bitterness of the watercress pesto and pickled mustard seeds. Served with a carrot puree which has been prepared in the same spices used in the springbok cure, it adds sweet earthy notes to this flavourful dish.

The Quoin Rock Chardonnay 2018 makes for the perfect pairing for the Barley Risotto, which draws inspiration from the Zimbabwean staple dish “muriwo une dovi”, which roughly translates to greens or vegetables with peanut butter. Jack’s interpretation includes the use of kale, and the use of peanut butter, usually roasted peanuts and seasoned with salt, adds depth of taste to this delicious dish.

Conclude your gastronomy experience with the ‘Celebration of the humble pumpkin’, which is not only inspired by the joys of winter, but also showcases the vegetable’s versatility. Served with the Quoin Rock Vine Dried 2019, which complements the flavours beautifully.

This is a sampling of what you can expect uncover when visiting Gåte at Quoin Rock Wine Estate in the Stellenbosch Winelands. The restaurant is open for lunch Wednesday to Sunday, and Thursdays, Fridays and Saturdays for dinner. Guests can make reservations directly through the Quoin Rock website.

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