Situated in the leafy streets of Upper Wynberg, Palm House Boutique Hotel and Spa is an urban sanctuary, with the natural beauty of Cape Town just beyond its doorstep. Once a stately home, it has been gracefully transformed into a boutique hotel full of character and charm.
Sweet memories of a remarkable TafelXWine dining experience at Palm House’s De Tafel Restaurant, guided by the hotel’s newly appointed Executive Chef, Gregory Henderson. Celebrated as South Africa’s original forage chef, Chef Gregory’s passion for sustainable living and his deep knowledge of wild produce and indigenous ingredients were on full display at De Tafel.
The dining journey was enriched by Abalobi’s ‘Fish With A Story,’ perfectly paired with Carmen Stevens Wines. Carmen Stevens shared inspiring stories of her path to becoming the first black woman to study winemaking in South Africa in 1995 and her milestone achievement in 2019, when she established the country’s first 100% black-owned winery.
Sewejaartjie
Our first course was inspired from the vibrant magenta-red flowers that preserve their shape and colour for a long time. Petal-shaped root vegetables were served with an Olive Bubble, complemented by a Tuber and Root Terrine, all elegantly arranged on a bed of Dehydrated Leeks and Kapokbos. This flavoursome dish was accompanied by Carmen Stevens Merlot 2021, a wine with deep berry flavours, subtle spice and a smooth finish that beautifully complemented the earthy richness of the dish.
Oesters
The next course featured the crisp and vibrant Carmen Stevens Sauvignon Blanc 2022, a wine with bright acidity and notes of citrus and tropical fruits. It was thoughtfully paired with fresh Saldanha Bay Oysters, each delicately adorned with Smoked Mayo, Buchu Gremolata and Truffle Pearls. The addition of Bokkoms from Abalobi lent a touch of umami, enhancing the oysters’ briny sweetness, while the wine’s refreshing qualities provided the perfect balance to this intricate and flavourful dish.
Peruvian Scallop
A true feast for the eyes, this dish showcased a beautifully presented Peruvian Scallop, its delicate flavour heightened by a touch of Sea Lettuce Salt from Abalobi, adding a subtle oceanic note. The scallop was elegantly complemented by a frothy Feral Fennel Espume, which brought a light, herbaceous essence to the plate, while Nutmeg Pelargonium added an aromatic warmth that lingered on the palate. This culinary masterpiece was perfectly paired with Carmen Stevens Julie Rosé 2023, a wine that offered a gentle blend of red berries and floral undertones, enhancing the scallop’s sweetness and bringing harmony to the dish.
Kaapenaar
Our next course was paired with the Carmen Stevens Chenin Blanc 2023, a wine that showcased vibrant notes of orchard fruits and a crisp, refreshing acidity. This wine was the perfect companion to the complex flavours of the dish, which featured Silverfish sourced from Abalobi. The fish was prepared and accompanied by Seaweed Candy, adding a touch of sweetness and a delightful crunch. Fish Bone Potato brought an unexpected richness to the plate, while the Amasi and Cornsilk Cream offered a silky, tangy contrast that balanced the dish beautifully. A drizzle of Strandveld Oil infused the ensemble with a hint of earthiness, creating a harmonious blend of flavours that danced on the palate.
Bioclimate
We concluded the evening with a glass of Genevieve MCC Blanc de Blancs RD 2013, a beautifully aged Cap Classique that offered delicate bubbles and refined notes of citrus and brioche. This exquisite bubbly was paired with a stunningly presented dessert that captured the essence of South Africa’s natural beauty. The centerpiece was a silky Fynbos Honey Panna Cotta, its subtle sweetness perfectly balanced by the fresh vibrancy of Honeydew Melon. The Pollen added a floral touch, while the Heuningboegoe crème glacée introduced a creamy, herbal complexity. The dessert was finished with Fallen Nut Brittle, a delicate, crisp element that provided the perfect textural contrast. Paired with the Genevieve MCC, the combination was pure nectar on the tongue which was a sublime finale to an unforgettable evening.
It was a dining experience at its finest, where each dish was a masterpiece in both presentation and flavour, perfectly complemented by the exceptional Carmen Stevens Wines. The food was nothing short of extraordinary, with each bite offering a taste sensation that was truly out of this world.
Categories: Event
