The Saxon Hotel - Chapitre Bailliage d'Gauteng
The Bailliage of Pretoria et Johannesburg, hosted its Chapitre at one South Africa’s and Johannesburg’s premier Botique hotels; The Saxon Hotel Villa’s and Spa know for its service excellence, and immaculate dining, winner of many Leading Hotels of the World awards.
Under the direction of Director George Cohen, General Manager Gustav Pieterse our very gracious hosts, The dinner was curated by Chef Matthew Foxon, managing a highly dedicated and professional team of chefs.
Guests, members and new inductees were treated to sublime canapes on arrival, Fresh oysters, Beetroot and cheese tian, and choux buns with foie gras, coupled with Van Loveren Estate Chardonay Pinot Noir Brut MCC sparkling wine.
After the ceremony at which we inducted 20 members, presented 5 awards and 4 promotions, we sat to enjoy the company of all the members and camaraderie of the table and friendship. This was followed by the most amazing meal, served and presented with such style and elegance.
MENU
Amuse Bouche
EGG
Scrambled egg, fresh truffle, fine herb crème fraîche, pain brioche, Oscietra caviar
Starter
LOBSTER
Poached lobster tail, pea and asparagus salad, labneh Parma ham crisps, sourdough crumb,
chilled pea soup
Buitenverwachting Sauvignon Blanc/Chardonnay
Orange and Cointreau
Middle
PIGEON
Confit leg ‘lollipop’, cranberry glazed breast, mushroom purée, potato fondant, galette, cranberry jus
De Wetshof The Site Chardonnay
Cherry and Champagne
Main
KAROO LAMB
Lamb rack, loin and braised neck, spinach purée, baby carrots, port jus
De Grendel Shiraz/Bruce Jack Pinotage
Dessert
CALAMANSI AND CHOCOLATE
Calamansi parfait, frozen blackberry, Caraïbe 66% chocolate crémeux (GF)
Thelema Vin de Hel Muscat
Late Harvest
Friandise
