DELHEIM

Mushroom Set Menu

Starter:

Delheim Mushroom Platter comprising Mushroom Soup, Shimeji & Papino Salad, Baby Spinach & Shitake Mushroom Salad, Mushroom Pâté and Homemade Bread

paired with Delheim Chardonnay 2012

Main Course:

a choice between the following:

Boletus Mushroom Risotto

Exotic Mushroom & Chicken Tagliatelle

Springbok Venison & Pine Ring Mushroom Stew served with Rice

paired with Delheim Pinotage 2011

Dessert:

Mascarpone Cheese Cake

paired with Delheim Edelspatz 2012

(winner of the “Best Dessert Wine” Trophy at the Old Mutual Trophy Wine Show 2013)

Coffee or Tea served with a Mushroom & Apricot Biscotti

R150 per person

WINE BLENDING COMPETITION AND SET MENU LUNCH

We provide the samples; Dad makes the best possible red wine blend by using at least two of the three cultivars provided. The aim is to make a complex blend with a lot of different fruit layers and a big structure – the wine must be able to last for at least another five years. Then, choose your own original name for it. Sperling family scion, Victor, will judge the entries and a prize will be awarded for Best Blend as well as Best Name. Wine blending competition restricted to amateur winemaker Dads only!

 ON ARRIVAL

 A complementary glass of Delheim Chardonnay

Pâtés: choice of Smoked Snoek or Leberwurst

Freshly-baked Farm Bread

 ~~~~~

 STARTERS

 Smoked Springbok Carpaccio

 Potato & Leek Soup [Vegetarian]

 served with freshly-baked farm bread

 ~~~~~

 MAINS

 Tagliatelle with Creamy Exotic Mushroom Sauce

served with parmesan shavings and a hint of truffle oil

 Springbok Venison Pie

served with rice, salad and quince jelly

 Oven-Baked Rainbow Salmon Trout

served with lemon vinaigrette, salad and baby potatoes

 ~~~~~

 DESSERTS

 Dessert Platter with Sticky Toffee Pudding, Cheesecake,

Koeksisters and Gabriele Chocolates

R150 per adult

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 Children’s Set Menu (under 12)

 A glass of Fruit Juice or Sparkling Grape Juice

 Bratwurst  or Beef Mince Pie served with potato wedges and fresh fruit

Vanilla Ice Cream and Chocolate Sauce

R65 per child

Want to know a Boletus Edulis from a pine ring and discover the secret world of wild mushrooms? While many fungi fans are known to remain tight lipped about their favourite hunting spot for the elusive ‘shroom, Delheim lifts the lid on this secrecy with our Mushroom Week which kicks off with two exclusive foraging expeditions in our own forest on 17 & 18 June.

Avid aficionados can slip on their boots and baskets and join us for an enchanting trudge through the forest in search of these rare seasonal delicacies under the guidance of Nora Sperling-Thiel and Gary Goldman aka “The Mushroom Hunter’ – a guru with a keen fungi sense and sharp eye who can spot a camouflaged porcini in no time.

“Over the years mushroom hunting has become somewhat of a family passion. It is all about the mystique and excitement of the season, the timing, the search, and then the ultimate satisfaction…to create a delicious meal from something you have foraged yourself. As a winemaking family we love to live close to nature and besides mushroom are packed with good things like potassium, vitamin D and anti-oxidants” shares Nora, daughter of farm owner Spatz Sperling – the inimitable Cape wine pioneer and co-founder of the Stellenbosch Wine Routes more than 40 years ago.

After working up an appetite in the forest, foragers will head to Delheim’s Vat Cellar for an exquisite buffet-style lunch indulgence featuring wild and exotic* mushroom dishes, to be enjoyed with a selection of Delheim’s latest vintages and cellar gems.

There are only a few spots available for the Delheim Wild Mushroom Forage (on 17 & 18 June) and tickets cost R250 per person, which include a short-course in mushroom identification – a very important precursor to avoid poisoning and learn the dangers and don’ts when it comes to picking these edible wonders – prior to the forest forage, as well as the languid cellar lunch (beverages excluded).

The hunt starts at 10.30 and pre-bookings for this ex-CEP-tional experience are essential. For more information or to book, contact Delheim at Tel. 021 888 4607; send an email to restaurant@delheim.com, or visit www.delheim.com.

Delheim was the first wine estate in the country to serve food almost four decades ago and today its family-friendly Garden Restaurant with its stunning setting remains a firm lunchtime favourite, celebrated for its homely atmosphere and comfort food. Those who miss out on the mushroom foraging experience can still enjoy an array of delicious wild mushroom dishes at the restaurant throughout Delheim’s popular Mushroom Week which runs from 17 until 23 June.

* Wild mushrooms are those such as Boletus edulis, commonly known as the porcini or cep mushroom, which cannot be cultivated by man. They work in conjunction with the environment’s mycorrhizal system, growing in conjunction with the trees. Exotic mushrooms are unusual mushroom varieties that can be cultivated, such as Shiitake, Oyster, Shimeji & Enoki.

Spoil Mom this Mother’s Day with a visit to Delheim for a special blind wine tasting competition with prizes to be won and a delicious three-course lunch.

SET MENU

ON ARRIVAL

 A glass of Delheim Pinotage Rosé 2013

ON TABLE

Homemade Pâté, Freshly-Baked Farm Bread and Grated Cheddar cheese

STARTERS

 Springbok Carpaccio

Aubergine & Delheim Chardonnay Soup

 MAINS

Pork Belly & Bean Cassoulet with Mashed Potatoes

Salmon Trout with Baby Potatoes and Salad

Tagliatelle with Exotic Mushrooms in a Creamy Sauce

 DESSERT

Dessert Selection Platter: Koeksisters, Gabriele Chocolates, Chocolate Brownies and Goat’s Cheese & Fig Tartlets

 R150 per adult (includes welcome drink, lunch and wine tasting competition)

 _________________________________________________

CHILDREN’S MENU

 STARTER

Chicken Spring Rolls

Pea & Vegetable Soup

MAIN

 Toasted Tramezzini filled with cheese & gypsy ham, served with fresh fruit

 Bratwurst served with mashed potatoes, peas and fresh fruit

 Fishcake served with sweet potato wedges, carrots and fresh fruit

 Spaghetti and Meatballs served with Napolitano sauce

 DESSERT

 Dessert from Family Dessert Platter

R65 per child

Booking essential at Tel (021) 888-4607 or make your reservations at restaurant@delheim.com

Acclaimed chef P J Vadas, who has recently been appointed as the head chef at “Camphors at Vergelegen” signature restaurant, visited us for breakfast yesterday morning. Our new chef, Christine Claassen, presented him with a Eggs Benedict with a twist; a potato rösti instead of the usual English muffin, crisp streaky bacon, a perfectly poached egg, and a sweet citrus Hollandaise sauce, which he pronounced “well done, it was awesome and amazing”. Christine was a protégé of PJ’s at top restaurant “The Roundhouse”. Do yourself a favour and come and try it for yourself! We serve breakfast from 09h30 to 11h30 seven days a week. Phone 021 888 4607 to book.

Feel like a tourist in your own beloved country, South Africa. From 11 September 2012 to 30 November 2012, the Rand cost of any dish on the menu is divided by the Rand/American dollar exchange rate – and that’s all you pay!

Example: Cape Malay Chicken Curry served with a roti, basmati rice, home-made sambal, chutney and roasted coconut.

Menu Price: R85 ~ Divide by today’s dollar exchange rate: 8.3 ~ You pay R10-24!

Go to www.delheim.com and click the link on the front page to apply for your visa to attend Delheim’s Dollar Deal.

Terms and Conditions apply:

• SA citizens only
• Visa subject to approval of reason for visit
• Available from 11 September 2012 to 30 November 2012
• One starter, one main and one dessert per person
• Applies to Delheim’s á la carte lunch menu only
• Bookings limited to six guests per group
• Offer limited to one visa per person over the offer period
• Offer not available on Sundays or public holidays
• Offer does not include drinks
• Delheim staff and families excluded
• Offer limited to a total of 300 visas over the 3-month period
• Visa approvals will only be done in office hours

Looking forward to welcoming you to Delheim!

PS. Don’t forget to “Like” us!

UPDATE: 24 SEPTEMBER FULLY BOOKED

Delheim’s Mushroom Week kicks off today with a set menu priced at R150 per person,

which will be available from today, 2 July, right through to Sunday, 8 July.

Mushroom Week Menu

 STARTER

 Wild Fennel, Avocado & Smoked King Oyster Mushroom Salad

or

 Papino & Shimeji Mushroom Salad

paired with Delheim Chardonnay Sur Lie 2010

 MAIN

 Venison & Pine-Ring Mushroom Stew served with rice

 or

 Homemade Tagliatelle with Mixed Mushrooms, Parsley & Parmesan

paired with Delheim Grand Reserve 2008

 DESSERT

 Portabellini Ice-Cream with Dried-Mushroom-&-Apricot Biscotti

paired with Delheim Gewürztraminer 2010

Filter Coffee

Tel 021 888 4607 or email restaurant@delheim.com

Thrill Dad with the opportunity to join in this fun wine blending competition. We provide the samples; Dad makes the best possible red wine blend by using at least two of the three cultivars provided.  The aim is to make a complex blend with a lot of different fruit layers and a big structure – the wine must be able to last for at least another five years.  Then, choose your own original name for it. Our Winemaker, Reg Holder, will judge the entries and a prize will be awarded for Best Blend as well as Most Original Name. Wine blending competition restricted to amateur winemaker Dads only!

 SET MENU LUNCH

A complementary glass of Gabriele Fortified Red

 ~~~~~

Hearty Pea Soup with Bacon Bits

 OR

 Cauliflower & Blue Cheese Soup [Vegetarian]

OR

Leberwurst Pâté

 served with freshly-baked farm bread

 ~~~~~

 Cape Malay Lamb Curry

served with basmati rice, a roti and sambals

OR

Venison Pie

served with basmati rice and roasted vegetables

OR

Oven-Baked Salmon Trout

served with lemon-butter sauce, baby potatoes, green beans

OR

Exotic Mushroom Tagliatelle

served with a green salad [Vegetarian]

 ~~~~~

 Gabriele Chocolates & Filter Coffee

 Wine blending competition for Dad, lunch and complementary glass of Gabriele ~ R150pp

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Children’s Set Menu (under 12)

 A Glass of Fruit Juice or Sparkling Grape Juice

 ˜~~~~~

 Homemade Chicken Pie

served with rice and fresh fruit

OR

 Bratwurst

served with mashed potatoes and fresh fruit

OR

 Fishcakes

served with rice and fresh fruit

 ˜˜~~~~~

A Gabriele Chocolate Brownie

Children’s Set Menu – 50 per child

UPDATE: REVIEW http://merrynyoung.wordpress.com/2012/06/22/fathers-day-at-delheim/