We recently wrote about Maison Estate, and the visit in winter by its Chef Arno Janse van Rensburg to Portugal, Spain, and Australia, from which he has brought back new menu ideas. These ideas have been incorporated into their menu, and a clever way of attracting attention to them is to incorporate them into a Tapas menu which greets one when one arrives in the Tasting Room. The quality of the Tapas is the best I have experienced to date, and is excellent value for money.
As one enters the Tasting Room and The Kitchen building at Maison, a lounge area to the immediate right has been transformed into the Deli, with a High Table at which one can sit with bar stools, and ‘decorated’ with scientific looking equipment and preserves made by Chef Arno and his team. A large shelving unit ‘divides’ the Deli section from the remaining (now much smaller) lounge, the shelves being filled by the hard work of Chef Arno, including green tomato atchar, pickled broad beans, marmalade, aubergine and courgette chutney, green figs, vinegar, chili relish, pickled Jerusalem artichokes, onion relish, spiced tomato ketchup, plum chutney, olive oil, courgette relish, yellow tomato atchar, olives, lemon cordial, and fresh ciabatta. The items on the shelves are interspersed with home decor items from Weylandts stores, owned by Maison owner Chis Weylandt, including tea sets, glass jugs, wooden boards, cutlery sets, placemats, bowls, plates, and more. A refrigerated display unit contains jars of duck rillettes, pork rillettes, pork terrine, pancettas, saucisson, salamies, smoked yellowtail, fresh farm eggs, lemons, massive 5-year old Angus six week dry-aged thick 500 gram slices of T-bone (R300), and guineafowl pistachio parfait. Almost all the produce used for the items sold in the Deli was harvested from the farm. The styling of the Deli section was done by Marc-Anthony Hewson-de Swardt, Group Visual Merchandiser of Weylandts. (more…)