Undercurrent Restaurant

book a table

Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-2

Reservations not required but recommended.

336-370-1266

February 11th 2017 Wine Tasting Dinner Featuring Rickety Bridge Winery

Location: The Wagner Room

SOLD OUT

Join us as we explore the amazing South African wines from Rickety Bridge on Saturday, February 11th, 2017. Our special guest host, Andrew Woolgar (CEO, Rickety Bridge Winery USA Inc) will be on hand to educate us on each wine and guests will have the opportunity to ask questions and learn about one of the most progressive wineries in the Cape.

(L to R) Andrew Woolgar, CEO, Rickety Bridge Winery USA Inc and Wesley Wheeler, co-owner Undercurrent Restaurant

Saturday, February 11th, 2017
6:30 – 8:30 p.m.
75.00 per person (plus tax and gratuity)
Meet us in The Wagner Room
Be sure to call today for your reservation as this is a RESERVATION ONLY event. 336-370-1266

If you are new to Rickety Bridge Winery, the Rickety Bridge Wine Estate is a popular destination in the Cape Winelands with a long wine-making history. 

Chef Michael has prepared a farm to table menu that will complement each Franschhoek Valley wine Andy has selected for us to explore. If you have any dietary restrictions please let us know when you make your reservations.

Menu

First Course
Brut Rose, NV
paired with
Meyer Lemon-Rice Wine Marinated Salmon, Saltwort, Red Currants

Second Course
Sauvignon Blanc, 2015
paired with
Passion Fruit Ceviche, Coconut-Rice Custard, Pineapple, Mango, Citrus Basil

Third Course
Merlot, 2015
paired with
Grilled Poussin Rouge, Roasted Fennel-Ricotta Torteloni, Tomato-Plum Bolognese, Balsamic Reduction  

Fourth Course
Pinotage, 2015
paired with
Braised Beef, Black Mole, Plantation Rice, Pumpkin Seeds, Vanilla-Coriander Queso Fresco, Curtido, Chicarones

Fifth Course
Paulina’s Reserve Cabernet, 2013
paired with
Oyster Mushroom Stuffed Lamb Breast, Parsley-Thyme Natural Reduction, Fading D Farm “Sapore”, Smoked Onions, Carrots

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