Deon and I recently re-visited Durbanville Hills Wine Estate, one of our favourite wine estates in the Durbanville Wine Valley. It has magnificent views, great food and excellent wines. Their Chef’s Platter was launched to celebrate the 2016 summer season. We were a bit late for this experience upon our almost autumn 2017 visit, but the chef informed us that we could have the platter for lunch. The platter was a selection of several of their signature dishes and was paired with a selection of their wines.
The first treat was a glass of Durbanville Hill’s Sparkling Sauvignon Blanc served with their delicious bread. Then a huge platter was presented to us as the main meal. It was breath-taking and my first thought was that it was too much for only two people. The platter consisted of the chef’s special chicken, fig, brie and almond sausage, tomato and onion tarte tatin, fishcakes with avocado and prawn, grilled beef fillet, stuffed pork neck and Moroccan-spiced chicken. Also part of the platter was coleslaw; lamb spring rolls and crispy chips. It was paired with a glass of Rhinofields Pinotage each.
It was not yet the end – we received a huge dessert platter paired with Durbanville Hill’s Noble Late Harvest, which is a very good dessert wine. Dessert was a feast of cheese, sweet meringues, peanut brittle, ice-cream, chocolate tart and pear and almond tart.
It was a huge meal which four people could easily have shared. Next time we visit, it will be back to the usual smaller portions for both of us. I firmly believe that less is more.