The marquee where we ate later with a guy playing a Sax in the back ground.
Sun on the mountain peaks with the south easter giving a show on Table mountain.
The first brandy Oude Meester Demant.
White bean veloute with free range chicken, sour dough and caramelised pear. The brandy was served with a bit of pear juice in it.
Second course was aterrine of Spier pastured chicken with globe artichokes, cos lettuce, cured pork and dill creme fraiche paired with Collison's White Gold.
Third course was slow cooked lamb rump& belly with organic broad bean puree, young garlic and pickled elder flowers with Klipdrift Gold.
The fourth course was Six textures of felchlin chocolate with benana, walnuts and chocolate sauce pared with Van Ryn's Collectors Reserve 20 years old. An award winning brandy. Wonderful evening and meating some realy nice people.