SALT AND WINE TASTING
R125 per person
Elgin Sauvignon blanc 2020
Fleur du Sel Rooibos tea Smoked Salmon trout, cos emulsion
Salty note: Trout Pastrami
Pastrami is a cooking method used mostly in meat preparation. In our case we are using it in fish. We use a 5% salt solution to brine the fish, then it is slightly smoked.
Waterford Estate Grenache noir 2018
Beef Tataki radish and spring onion, radish
Salty note: Beef Tataki
A Japanese method of preparing beef fillet. Meat is seared at a high heat, marinated and thinly sliced. Served with a soy sause dressing, which is fermented by using four key ingredients – soya beans, wheat, salt and water.
Waterford Heatherleigh
Pear and Frangipane Tartfin, pear poached in Chardonnay
Salty note: Sesame, “Pearl Caviar” Tuille
The “Pearl Caviar” is a method in preparing salt. The strong and hot winds blow on the pan which causes the salt to form into rock hard little pearls, used as a seasoning in the tuille.
available 10h00 - 15h30 Tuesday - Sunday
Tags:
Experiences
OUR WINES ARE CURRENTLY AVAILABLE FOR TRADE AND CONSUMER PURCHASE IN THE FOLLOWING COUNTRIES. IF YOU WISH TO SOURCE OUR WINE IN A COUNTRY NOT LISTED PLEASE SEND AN EMAIL TO TO ORDERS@WATERFORDESTATE.CO.ZA AND WE WILL ENDEAVOUR TO MAKE ALTERNATIVE ARRANGEMENTS
For your reassurance
1. Dates and times of business operation
• Monday - Saturday: 08h00-17h00
• Sunday: 08h00 - 15h00
2. Timetable
• To ensure safety we require minimum students per shift
• Our hosts carefully perform checks on protocol
3. Readiness of workplace environment
• Our tables are meticulously sanitised after each guest has left
• Our staff members sanitise all surface areas after all interactions
• Our tasting room surfaces are carefully sanitised throughout the day, and our bathrooms areas are fogged at least once a day
4. Arrangements for staff
• Our staff members sanitise their hands upon entry and exit of the premises
• We conduct regular temperature check to ensure safety
• We ensure daily sanitisation of work areas in the office
• We have an allocated host to greet guests, while ensuring sanitisation
• Our staff members wear masks during all interactions with guests, and have access to sanitiser at all workstations, as well as per person
5. Public
• We require all guests to wear masks and also provide masks to all staff members for safety
• Guests who do not wear masks will not be permitted to sit down
• All tables are spread to at least 1.5m apart
• All our tables are sanitised on guests’ departure
We look forward to welcoming you to the estate.
Not for resale, strictly for personal consumption.
