The world was a very different place three weeks ago… when our biggest concern in the restaurant industry was load shedding.  Now I am sure most restauranteurs would happily trade in their forced closing of their establishments for unlimited load shedding.

Luckily neither affected the collaboration between PETER TEMPLEHOFF (Chef de Patron of FYN, World’s 50 Best discover list and Eat Out Top 5) and SHIN TAKAGI (2 Michelin Star Chef and proprietor of Zeniya Kanazawa, Japan).

A menu conceptualised by the two chefs during chef Peter’s recent travels to Japan;  it elevated Japanese and South African ingredients into exquisitely presented dishes infused with cultural and seasonal references.  It was an evening stirring our senses and capitalising on our taste buds.  Meticulously plated works of art flowed out of the kitchen, encompassing immaculate lines, clean and delicate yet bold flavours, with an array of astonishing textures.  Each course accompanied by a flurry of seriously special iconic and delicious wines;

  • Canapés was served with Moët & Chandon 2012 – you know you are in for a wonderful evening when your first sip is vintage Champagne!
  • Goma tofu accompanied by Paul Cluver Estate Chardonnay 2011 – still singing with a lovely acidity present and great depth of flavour.
  • Tuna & Lobster sashimi paired with Kikusakari Junmai Ginjo Sake – brewed in the traditional labour-intensive method. Rich and full flavoured with pleasant Umami of rice.
  • Kingklip tempura was served with the iconic Sadie Family Wines Palladius 2016.
  • Eel & Fois Gras suitably paired with the sublimely textured 2009 Domaine Huet Vouvray ‘Le Mont’ Moelleux. 
  • Abalone & Chilean Seabass with one of my favourite female winemaker’s ‘Nom’ Pinot Noir by Jessica Saurwein
  • Wagyu Beef with the archetypal Kanonkop Paul Sauer 2009.
  • Desserts were served with the impeccably glorious Château Suduiraut Sauternes (Premier Grand Cru Classé).


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Bubbles Hyland

Bubbles Hyland

Bubbles Hyland, Well Red Wine Magazine Editor and Founder. Wine is her passion and it's also her job; it engrain every aspect of her life. She aims to make wine accessible, and spread the love and knowledge she has in a fun and approachable manner.

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