South African wines took the top shelf at the Flair restaurant’s latest wine dinner.
Provided by Central Food Retail Co., the wine hails from vineyards in the home country of Shaun Venter, executive chef for the Hilton Pattaya Hotel’s restaurant.
Central Vice-President Ross Marks gave guests background on the wines while Venter explained what was to be served.
The first meal was a spicy and tender Peri-Peri chicken liver served with 2012 Joy sparkling wine.
Next up was a mussel pot in a spiced wine sauce, served with a 2011 Sauvignon blanc from Anura Vineyards in Stellenbosch. There was also “bunny chow,” a chicken curry in banana leaves, which was new to many guests.
(L to R) MBMG Group Managing Director Graham Macdonald, Central Vice-President Ross Marks and Hilton Pattaya Executive Chef Shaun Venter.
Crayfish in lemon butter served in the shell with yellow rice was the next dish. It was imported from South Africa and served with another Anura wine, this time a 2012 chardonnay.
For the main entree, a Cape Town bobotie was served. The curried prime mince beef, garnished with apples, raisins and dried apricots, was served with a 2002 cabernet-merlot legato.
For dessert, the chef rolled out a special malva biscuit pudding with amarula ice cream.
The Flair capped the evening of fine food and wine with a bit of humor: a film about South African animals that get drunk after eating marula tree fruit.
Board Member Pasit Foobunma and Director Allan Riddell from the South African-Thai Chamber of Commerce.
(L to R) Hilton Pattaya Marketing Communications Manager Dhaninrat Klinhom, General Manager Philippe Kronberg, Food & Beverage Manager Simon Bender, and Terry Terayama.
(L to R) Hilton Pattaya Hotel Operations Director Gerard Walker, Michael and Diane Barker, Kristine and Darryl Gretgrix, and Hilton Pattaya Marketing Communications Manager Dhaninrat Klinhom.
