28 Specials and Events in Gauteng
Our famous wine dinners are back!
Join us for a delicious 4 course set menu paired to an exquisite wine by Executive Chef Jean-Pierre Siegenthaler and his team. We are looking forward to hosting Vergelegen on on 26 March 2015.
The price per person is R325.00 and as usual bookings are essential since the space is limited.
Bookings can be made by contacting Anusha on email@example.com or calling 011 478 8000.
More wine dinners tbc!
Leriba Hotel and Spa in Centurion is an award winning 4 and 5 Star Hotel on the banks of the Hennops River in Centurion. The hotel will be hosting “Die Oesfees” / The Harvest Festival @ Centurion from 30 April – 3 May 2015 at Leriba Hotel and Spa.
The festival will kick off with Corporate Grape Stomping 30 April 2015 [10:00 – 18:00].
L’Avenir Wine Estate, Stellenbosch, will assist guests in creating their own wine from grape to bottle!
Round tables, seating 10 guests each are available at R5000,00 per table and will include
- Coffee/tea /A la carte meals throughout the day
- L’Avenir wines will be available at trade prices to guests as well as cash bar available
- Stomping of the grapes [all equipment and ingredients provided by L’Avenir Wine farm]
- The table of 10 design their own logo/label for their wine
- Each guest will receive a bottle of their wine, with their logo/label, delivered 4 - 5 months after the event
Grape Stomping Tickets available at 012 660 3300 / firstname.lastname@example.org / email@example.com. Bookings are essential and only confirmed on receipt of full payment.
Wine festival 1-3 of May 2015 will boast some of the top wine farms of South Africa. These farms will showcase their best wines and will make this available for sale, directly to the public, during these three days. These wines can also be consumed on the day on the premises.
Interactive demonstrations by South African Chefs Association, Prue Leith Chefs Acadamy, The Capital Hotel school and Johan Badenhorst [Voetspore] will be offered during the three days .
Tom Tom Africa will also demonstrate their newest product range.
SA National Parks Board [Rhino Project] and Cansa will also exhibit
Festival times will be as follows:
Friday, 1 May – Saturday, 2 May: 09:00 – 17:00
Sunday, 3 May: 09:00 – 16:00
Ample parking will be available adjacent Leriba Hotel and Spa and complimentary shuttle services will be available to and from the Centurion Gautrain Station.
Wine Festival Tickets are available at Computicket (www.computicket.co.za) at R130.00 per person and includes a wine glass [pensioners/children R90 pp].
Join us for an unforgettable wine festival in the heart of Centurion!
Your Exclusive Invitation
Join us for another exclusive wine eveing at Bellgables.
A four Course Meal pairing with five selected wines from Cederberg.
From the wine estate, your host for the evening is Brand Ambassador, Pieter du Toit.
R695 p/p paid secures your ticket. Please ensure to book your table promplty. Due to popularity of our Gourmet Wine Eveings, availability as per usual, is limited.
Cabaret singer Annamarie to entertain you.
We are working on our menu to make it more interesting and our own...
And.......we are revamping to give you the ambiance you are looking for !!
Something to talk about!!!
We are now open every sunday from 10h00 to 17h00
We will also be serving breakfast!!!
R195 pp (Starter, Main & Dessert). Limited availability, Reservations essential.
Gazpacho with Avocado Guacamole
Chilled Tomato with a hint of Chili and Avocado
Fillet of Beef Carpaccio
Carpaccio drizzled with Balsamic Reduction & Olive Oil with baby Rocket and Parmesan shavings on Focaccia.
Grilled Calamari in a Spicy Dressing
Tender baby Calamari Tubes Grilled and Served in a Spicy Dressing.
Fillet al Fiume
Duo of Beef Fillet Medallions topped with a Balsamic Reduction, Parmesan shavings and Rocket. Served with Mashed potatoes and fresh seasonal vegetables lightly pan fried in Olive oil.
Flat top Grilled Chicken breast in a Marsala, Wild Mushroom and Parmesan Sauce. Served with Linguini and Fresh seasonal vegetables lightly pan frin in Olive Oil.
Lamb Shin Curry
Delicious, slow cooked and tender. Served with Rice and Sambals.
Potato dumplings in a Tomato Basil pesto and Mushroom Sauce.
Amaretto-flavoured, home-made al Fiume Ice Cream
A lemon and soft Meringue tart.
Panna Cotta al Fiume
Served in a Champagne flute with a Berry Coulis.