 |
 |
| |
|
Chef's message for this month |
“In the November menus I am incorporating the best available in season like broad beans, peas, beautiful stone fruit and a wide variety of fresh fish. Broad beans have a short natural season during the start of summer. They are sweet and delicious pod beans with a smooth creamy texture and I love using them in my menus. This month’s menu will be lighter with interesting summer flavours. For lunch you can expect beautiful Dorado, Sea bass or Silver fish and for dinner we have very high quality Tuna on the menu. I am excited about November’s menu and hope you enjoy it too.
Hope to see you soon!”
Adriaan Maree
Executive Chef
Please complete the roots guest questionnaire, respond on
tripadvisor or tweet us on @forumhomini. Your feedback is
valuable to us. |
roots kitchen team: Reuben, Marnus,
Arno, Adriaan, Coenie, Philippe, Holly & “the Dorado” |
| |
|
| Menu @ roots |
November food & wine pairing
Dinner menu
Tuna, Tartare & olive oil poached, baby gem lettuce, tomato, caviar
Weltevrede, “Vanilla” Chardonnay, 2011
Smoked cauliflower soup, taleggio, bone marrow, tamarind
Jordan, Riesling, 2010
Ginger & mushroom stuffed seabass, fricassé of summer
greens, broccoli puree, prawn gel, rhubarb
Graham Beck, Viognier, 2009
Crown roasted duck, confit leg kromeski, radicchio,
pomegranate, truffle raisin, pickled beetroot
Rupert & Rothschild, Classique, 2007
Nectarine espumé, muesli, crumble, salted caramel icecream
Cederberg, Bukettraube, 2011
Deconstructed lemon meringue, milk tart ice-cream
Altydgedacht, Gewürztraminer , 2010
View more menus |
 |
| |
|
Wine of the month
|
Cederberg Baukettraube 2011
Winemaker: David Nieuwoudt
Awards received: Veritas, 2011: Silver; Platter’s SA
Wine Guide, 2012: 3 stars
Bukettraube is registered as a cultivar in Germany, France, Spain (Pènedes, Catalonia) and South Africa, but rumour has it that Italy, Hungary and Zimbabwe have also planted the cultivar in the past. In 1853 Bukettraube was planted in Zell. During 1958, 10 ha of Bukettraube could still be found in France. Today there is a small possibility that 9 ha could
be found in the Alsace region.
The skin of the Bukettraube grape is a little bit thinner, therefore it is more sensitive to odium. In Europe the dates of budburst and of maturity are quite similar to that of Riesling (Rhein Riesling). Bunches are sensitive to Botrytis cinerea. It matures relatively early with good sugar and acid levels and is prized for the aromatic note it can bring to blends. It also makes well-balanced medium-dry varietals.
Today only four South African farms still make Bukettraube. During 1999 SAWIS reported 332 ha of Bukettraube vines in South Africa, but by 2009 only 76 ha remained.
Cederberg Private Cellar’s 6,7 ha produces a semi-sweet wine with exotic and very delicate floral and fruit salad aromas, with hints of honey/dried peaches and ripe muscat. A well balanced wine with a delicate sweetness and a crisp acidity. The wine is a great partner to curries, spiced poultry and blue cheese, or can be enjoyed nicely chilled while th sun is setting.
Info received from www.cederbergwine.com
At roots this month we paired it up with the Nectarine espumé, Muesli, crumble, salted caramel ice-cream
Hope you enjoy this pairing. I look forward to the next perfect match sensation...
Ardiel Norodien
roots restaurant manager
|
 |
| |
|
| Events @ roots |
Wine tastings 2013
Our wine tasting evenings at roots are normally on the first and third Friday of each month (unless otherwise stated).
Wine makers present a selection of their superior wines to our guests while our chefs create a course-matched dinner to compliment each wine. These entertaining evenings are spent in the company of passionate wine makers and wine lovers who share a common enthusiasm for food and wine.
To spend an evening with your favourite wine estate remember to book in advance.
| 22 Feb |
Mont du Toit |
| Time: |
19:00 |
| Cost: |
R420pp including 6 course food & wine pairing |
The complete list of wine tastings for 2013 will be announced shortly and listed on our website. |
.jpg) |
| |
|
| Be Festive @ Forum Homini |
Celebrate the festive season in a delightful way
| Christmas Eve |
| Dinner: |
R395pp (6 course set menu) |
| Stayover: |
R3 500 per room per night
(Incl 6 course dinner, turndown gift and 4 course breakfast) |
| Christmas day |
| Lunch: |
R600pp (6 course set menu plus gift) |
| Stayover: |
R4 500 per room per night
(Incl Christmas day lunch, 2 course dinner, 5 course brunch and turndown gift) |
| New Years Eve |
| Dinner: |
R495pp: Dinner
(Incl welcome drink, 6 course New Year’s eve dinner & MCC for countdown) |
| Stayover: |
R4 500 per room per night
(Incl 6 course New Years eve dinner, turndown gift and New Years brunch) |
| New Years day |
| Brunch: |
R250pp: Brunch
(5 course brunch) |
|
 |
| |
|
| Celebrate @ roots |
Bid farewell to 2012 in style
Celebrate the successes of the year past with a festive food and wine, lunch or dinner experience and unwind in a tranquil setting. Menus are available for bookings from 6-80 guests.
Year end functions
5 Course Lunch: R295 pp
5 Course Dinner: R350 pp
View menu selection
Terms and Conditions apply:
Valid on Monday - Friday, From 1 September - 31 January 2013
Excluding public holidays, wine tastings or themed evenings.
A selection of 4 menus to choose from
Excluding wine teasers |
.jpg) |
| |
|
|
Feedback from our guest:
We recently attended a friend's birthday at Forum Homini Hotel in Muldersdrift, and it was a wonderful experience. The evening featured the wines of Beaumont Winery from the Walkerbay area near Hermanus, paired with a six course degustation meal. The menu was well paired with the wines, and we enjoyed the detail that went into each one of the courses...
read more on tripadvisor
Contact
011 668 7000 | reservations@forumhomini.com
|weddings@forumhomini.com | www.forumhomini.com |
 |
|