The Cradle Boutique Hotel hosts Glen Carlou food and wine pairing dinner
The Cradle Boutique Hotel – situated in the Greater Cradle Nature Reserve – has teamed up with Stellenbosch’s Glen Carlou estate for a not-to-be-missed special wine evening presented by the wine farm’s winemaker Pieter Swanepoel.
The hotel’s executive chef Tyrow Power and head chef Sam Ramokoka have devised a special menu for the dinner which takes place on Friday, March 24, starting at 19h00
Situated in the Simonsberg-Paarl area outside of Stellenbosch, Glen Carlou was transformed in 1985 from being a dairy to a wine farm when Walter Finlayson acquired the property known as ‘Len Carlou’. He not only enhanced the name, but with his affinity for Burgundian wines, the first vine plantings were those of Chardonnay and Pinot Noir. After a 13-year period of ownership by the Swiss based Hess Group, Glen Carlou transferred back to local ownership in 2016 when a South African family consortium purchased the estate.
Johnnie Calitz has been cellarmaster since 2016 and is one of only four winemakers who have guided grapes to wine over the past 37 years. Glen Carlou has a splendid storyline that supports a desirable reputation of being a trusted, highly awarded and globally respected wine brand.
The Cradle Restaurant has chosen a menu that complements the wines being served on the evening.
Amuse-bouche
Yoghurt terrine with crispy caramelised tomatoes and beetroot caviar.
Glen Carlou Pinot Noir Rosé
Starter
Crispy pork belly with pomme puree, pineapple salsa and apple butter.
or
Compressed watermelon salad with goat’s cheese, walnut dressing, candied walnuts and balsamic reduction.
Glen Carlou Chardonnay
Main course
Coffee rub lamb rump, truffle oil infused mealie pap and butternut puree, leek ash and baby onions with a red wine jus.
Glen Carlou Cabernet Sauvignon
or
Roasted portobello mushroom stuffed with feta and spring onions served on creamy quinoa in a bed of pea velouté and broccoli stems.
Glen Carlou Pinot Noir
Palate cleanser
Winter melon sorbet
Dessert
Red wine poached pears served with the Cradle’s own wild bush honey infused into a mascarpone cream, honeycomb and citrus candy zest.
Glen Carlou Natural Sweet Chenin Blanc
The Glen Carlou Cradle wine dinner costs R890 per person and bookings are essential.
The Greater Cradle Nature Reserve (GCNR) is a unique ecotourism destination with a hotel situated in a reserve which is the home to two active anthropological sites unearthing hominid fossils. However, there’s nothing antiquated about what’s happening in the kitchen of the modern 220-seater restaurant with its unparalleled views of a breath-taking Highveld landscape. It’s the perfect place to celebrate this festive season.
Every cent spent at the GCNR is poured back into conservation, education and the protection of The Cradle Foundation. Open for breakfast, lunch and dinner Monday to Sunday. Bookings on +27 87 353 9599
The Cradle Boutique Hotel restaurant is open for breakfast, lunch and dinner Monday to Sunday. Bookings on +27 87 353 9599
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