Classics get a twist of salt at Fleur du Cap dinner at Die Bergkelder

Monday, 16 September, 2013
Fleur du Cap
Enjoy your dinner with Fleur du Cap and a tad more than just a pinch of salt when salt aficionado Chef Craig Cormack teams up with Fleur du Cap to present memorable wine and salt dinners every last Friday of the month at Die Bergkelder in Stellenbosch as from September.
Inspired by Fleur du Cap wines and classic, yet rustic dishes, Chef Craig Cormack has created a four-course menu with artisanal salts to complement the elegant range of Fleur du Cap Unfiltered wines.

This classic dinner in the famous “cellar in the mountain”, will start off with a back-to-basics prawn gumbo seasoned with Khoisan salt perfectly matched with Fleur du Cap Unfiltered Semillon. To follow, a refreshing margarita sorbet with oryx salt will be served to prepare the palate for Craig’s juicy steak, egg and chips served on a salt block with Fleur du Cap’s vibrant Unfiltered Cabernet Sauvignon. The evening will end on a high with Platter’s 5-star Fleur du Cap Noble Late Harvest and classic blancmange, topped with chilli syrup and a pinch of black lava salt.

The Fleur du Cap Wine and Salt Dinners take place on the last Friday of every month. The next dinner will take place on Friday, 27 September. All courses are seasoned with the finest quality, natural salts and paired with Fleur du Cap Unfiltered wines. Booking is essential, e-mail or contact Nadia Ferreira on +27.218098025 or

For more information visit, or join the Fleur du Cap Facebook community.