Longridge puts best foot forward for 175th anniversary with gala dinner

Longridge puts best foot forward for 175th anniversary with gala dinner

For an unforgettable evening under balmy African skies, join the Longridge Langtafel on Wednesday, February 22, for a unique dining experience. The elegant table will be set in the lush, organic gardens of Longridge wine estate and is the culmination of the farm’s 175th anniversary festivities, while also celebrating the current harvest season.

Experience “the magic and romance of dining by candle light under the star-studded skies” with a five-course menu paired with award-winning Longridge wines, live music, views of the Cape Peninsula and a ambience second to none.

For the fine dining experience, five courses showcasing the finest seasonal produce will be paired with some of the greatest estate wines from the Longridge cellar.

On arrival, guests can enjoy Truffle Gin, Longridge bubbly or a craft beer with hors d’hoeuvres such as wild mushroom and truffle croquettes, oysters with Rozendal fynbos vinegar and cauliflower fritters with horseradish dip served from stations set up in the restaurant area.

As guests move to the langtafel (long table), they can further indulge in Pinot Noir-seared venison paired with the Pinot Noir-like Longridge Pinotage and traditional federweisser onion & gruyere tarts with a hint of cumin.

To continue what promises to be a memorable culinary journey, guests can enjoy free range Hill Beatrix Buche de Chevre, spiced Chenin-poached pear served on savoury granola with a buchu vinaigrette paired with the Emily – a Chardonnay/Pinot Noir blend.

The second course features three colours cured local fish dressed with charred green apple, burnt apple mayonnaise, pickled organic beetroot from the Longridge garden, curry oil and summer onions. This fresh and zesty dish will be complemented by the Longridge Chenin Blanc.

The main course celebrates slow food at its best with an 18-hour low roasted organic aged sirloin, served medium rare with braised beef short rib, a bone marrow salsa, roasted garlic and olive oil mash and grilled tender stem broccoli and roasted carrot. This course will be accompanied by the Longridge Cabernet Sauvignon, a Bordeaux blend that is one of the flagship wines from the Longridge cellar.

A decadent dark chocolate terrine with a vibrant mango jelly, chocolate caramels, compressed fruits and meringues paired with the Longridge Edelgoud will create a sweet finale, before the cheeseboards are served.

* Tickets cost R800 per person and can be purchased directly from Longridge on 021 855 4082, or by emailing reception@longridge.co.za