Vintage Fridays at Cuvée Restaurant Simonsig

Vintage Fridays at Cuvée is most certainly an experience. They couple their vintage wines with a set menu on Friday evenings. You have a choice of two dishes per course and can either choose to pair with their choice of wine or choose your own. I have to say right off the bat, I under estimated them, but they proved themselves to be very impressive.

The ambiance of the restaurant is quite romantic and gives off an air of sophistication. Service from the hostess and waitress to the sommelier and anyone else who lends a helping hand is impeccable. They have the perfect balance of being friendly and attentive, but also not being there at all.

The food really did blow me away. The attention to detail and creativity that is put into an evening like this is what sets Cuvée apart. Everything we experienced was perfectly timed and executed ensuring a smooth flowing evening. The ultimate indulgence for any and every guest.

A “Bloody Mary” was the amuse bouche for the evening. A fresh avocado puree topped with a parmesan crisp that was hidden by a fresh tomato granita. The granita was so bold in flavour; it was just like biting into a fresh tomato. The saltiness of the parmesan broke through the acidity of the tomato and the creamy avocado helped bring everything together.

As a starter we were delighted with a gorgonzola crème that was served with balsamic glazed baby figs, walnut tuille and a beautiful balsamic glaze. There is nothing on this plate that hasn’t been thought about or handled with care. My favourite part of this dish was the fact that they bruleéd the gorgonzola crème. It added and element of smokiness and crisp texture that made this dish for me. Paired together with a very intensely flavoured Chenin Blanc, it was a match made in heaven.

We were then presented with a glass or Merlot/Syrah blend. A beautifully full bodied red wine that was well rounded off, just like its accompanying main course. Sirloin served on an onion puree with whole roasted garlic cloves. I was a little apprehensive about the sirloin due to its sinewy nature – however they had cut the meat so well it was like slicing into a much tastier piece of fillet. The onion puree was so delicious, I only wished there was more on the plate! Rounded off with sweet roasted garlic, this was such a simple dish but very well carried out.

Dessert was the most surprising course of the evening. A black sesame bruleé served with a raspberry sorbet, nectarine segments, a macaron and of course a lovely dessert wine. The tantalizing little bruleé that lay before me was so rich in colour and so splendid in taste. It was the perfect combination of creamy and crunch which left you with a lingering aftertaste of toasted black sesame. It was not sweet like a traditional bruleé at all. The sorbet added freshness and sweetness to the plate which worked well with the sour nectarines. The macaron had tasty syrup in the middle too. This was such an interesting dessert, should you put it in front of me again, I would happily devour it.

We had the most wonderful evening at Cuvée, I would definitely say it is something you just have to try!