The President Hotel has a new chef on the block. With 33 years of experience in the kitchen and a background in working at Michelin starred restaurants in France, chef Philip Alcock is revolutionizing The President Hotel's menu. Pair a well-seasoned chef with a stylish and vibrant hotel and you're in for a treat.
The President Hotel is already full of exciting offers such as Sangria & Salsa Fridays, Ladies Night at The President and Picnic Like a President. Once a month, though, you can celebrate great food and wine with an experience crafted by both the chef and featured wine ambassador. The 5th of September saw chef Alcock team up with Franschhoek winery, Leopard's Leap.
5 courses were paired with 5 wines from Leopard's Leap. Starting with smooth chicken liver parfait and a lemon thyme crouton with Leopard's Leap Sparkling Chardonnay Pinot Noir for Amuse Bouche the evening started on a high note. Chef Alcock jokingly admitted to not knowing much about wine but that he loves to drink it. We suspect he has a better understanding of wine and food pairing than he admits. The first course testified of him putting a lot of thought into what would pair well with Leopard's Leap award-winning Culinaria Chenin Blanc. The mango yuzu pearls and roasted apple and ponzu dressing from the Za'tar spiced swordfish carpaccio provided the perfect acidity to accompany the Chenin Blanc.
A favourite was the main course; sous-vide Kudu loin infused with cinnamon served with fondant potato with slow roasted beetroot and red current jus. It was excellent with the Classic Cabernet Sauvignon Merlot which is a perfect food wine and calls to be served with flavourful meat dishes.
Bargain is not the most elegant way to describe a 5-course meal with wines included at R325 per person but it's accurate.
What we loved about The President Hotel Food & Wine Pairing
1. Service - we were treated like royals from the parking area all the way through the evening
2. Interaction - both the chef and winemaker was present, each introducing their share for the evening and engaging with diners to hear their thoughts on the wine and dishes served. Having the makers behind the food and wine there brought the food and wine to life. In no way was there pressure to overthink what was on the plate or in the glass but it was great giving every dish and its accompanying wine another thought.
3. The vibe - There is something special about having live entertainment in a restaurant. The artist played the perfect background music to liven up the hotel restaurant and still allow diners to have their dinner-time talks.
4. The location. If you live in Sea Point, you're spoilt with great views all the time. For those of us not lucky enough to call it home, treat yourself to a night out in the city with beautiful ocean views. Even on a chilly night we were excited by the view of the beautiful pool outside the restaurant.
Dates to remember :
26 October
Chef Philip will be joined by renowned South African Chef Craig Paterson, as well as Maître Cuisiniers de France and award-winning executive chef, Bernard Guillas of the Marine Room, California for a six-course collaboration dinner. This spectacular night of fine dining will enjoy cooking demonstrations by all three chefs with the menu artfully paired with revered Anthonji Rupert wines.
7 November
The President Hotel will welcome Stellenbosch’s renowned Tokara Winery. Nestled beneath the southern slopes of the Simonsberg Mountain where the combination of weathered sandstone and decomposed granite lend structure, perfume, and longevity to the wine selection.
Booking is essential.
For more information or to book your seat visit the President Hotel online at presidenthotel.co.za via Dineplan: http://bit.ly/BookatThePresident,
Email: events@presidenthotel.co.za, call +27 (0)21 434 8111 or WhatsApp: +27 (0)60 664 9490.
