The incredibly talented and innovative South African Chefs Brendan Wessels and Lindsay Dürr deliver the necessary substance on the plate to match the unique experience and style that are conveyed at the d’Arenberg Cube.
This five-storey architectural masterpiece, which sits majestically juxtaposed against the vines, integrates a cellar door, world-class restaurant and Alternate Realities Museum.
The extra-long ‘Pickwickian Brobdingnagian’ tasting menu celebrates local produce and is delivered with thoughtful wine pairings by Sommelier Josh Picken. Snacks like the forest mushroom tart and barramundi bush coal set the tone for technically perfect layers of scallop silk that are elevated by the acidity of sudachi and kosho. Similarly, the sublime texture of the locally sourced alpaca, with solidified tuna, delivers exceptional balance and harmony. However, the divine smoked eel with lardo, furikake, sea succulents and congee steals the show, along with the stunning wagyu with smoked mushroom and mountain pepper that follows.
PSST! Start with a cellar door tasting on level four of the Cube, and then contemplate a move to the bar for a cocktail before lunch.