The concept of Ikarus is to bring in chefs from around the world to guest for one month at a time. This month's chef is Frank Zomkle from Bosman's in Paarl, South Africa.
So we had the Tastings of the Cape Menu, which was paired with a series of South African wine. The result is the best meal of the vacation thus far (and one that will be hard to beat).
- Sauvignon Blanc Vergelegen 2005
Very slight ammonia in the nose. Juicy grapefruit in the mouth, finishing nice and crisp. I'm not much of a SB fan, but I liked these two immensely.
Pairing: Ostrich threesome (tartare, carpaccio, and ragout) with pommery mustard
Sauvignon Blanc Grand Cuvée Boschendal, Stellenbosch 2005
No ammonia, a slight toasty character in the nose. Much richer and creamier, not as much upfront fruit, but richness was quite good for the spicy character of the dish.
Pairing: Roasted sea bass and bell pepper strips in coconut-lemongrass brew
Chardonnay Hamilton Russel 2004
24 months in barrel, and you could taste it. I'm not a fan of oaked chardonnay, and this is certainly an oaked chardonnay. For those that appreciate such things, a rather good example.
Pairing: Sautéed crayfish on vegetable-biltong risotto and crustacean bisque
Pinotage Kanonkoop 2003
Now this was dynamite. A little bit of French funk in the nose, and the luscious mouthfeel of a good Rhone. A little spice also. Very good; could have kept drinking this one all night.
Pairing: Crepinette of springbok and mushrooms with white asparagus
White Muskadel McGregor Winery 2005
Flowers, fruit, a fair bit of acidity. Quite good, but what I really remember is the creme brulee. One of the best that I have ever had.
Pairing: "Rooibos Tea" Crème Brule with marinated berries