SecretEATS and Maxwell & Williams team up for two unforgettable pop-up dinners

Posted By: Maxwell & Williams (SA)

Maxwell & Williams recently partnered with SecretEATS for two wonderful evenings of fine dining, wine pairing and wholesome conversation.

 

The unforgettable Best of Boutique themed evenings took place at the Cape Dutch Clico Boutique Hotel in Rosebank on 26 and 27 August 2022. Everything about these pop-up dinners remained a secret until the day of the event – from the venue, the chefs, the menu and surprise giveaways.

“At Maxwell & Williams, we understand the value of spending time around good food and beautifully set tables. It is in these moments that lifelong memories are created and we love to be part of these precious experiences,” says Betsie van der Westhuizen, Maxwell & Williams general manager.

 

The four-course menu - prepared by chefs Sharnѐ Govender and Carien van Tonder - was paired with boutique wines from Freedom Hill and Thor Vinters.

“When we started Secret EATS in 2012, we had the dream of connecting people through unique and meaningful dining experiences.,” explains Darren Meltz, founder of SecretEATS. “We are delighted to be back to bringing joy and delicious experiences to our guests in incredible locations with chef-driven menus. For our Best of Boutique evenings our partners were spot on – the boutique wines from Freedom Hill and Thor Vinters and Maxwell & Williams; we all believe in creating beautiful memories through food and wine.”

On the menu:

Slow Roasted Beetroot Carpaccio, Feta & Black Pepper Mousse, Pickled Baby Beets, Radish, Blood Orange Emulsion, Sparkling Wine & Red Onion Vinaigrette, Beetroot & Sesame Tuile & Baby Rocket; paired with Thor the Peaky Blinder.

Deep Fried Seafood Dumplings, Sauteed Spinach, Blistered Baby Tomatoes, Chorizo, Smoked Tomato & Shellfish Velouté & Paprika Oil; paired with Thor Chardonnay Semillon Roussanne.

Sous vide Rump Steak, Roasted Carrot Puree, Sweet Stem Cauliflower, Buttered Baby Peas, Crispy Potatoes, Salsa Verde & Jus; paired with Badlands Shiraz and plated beautifully on the black Caviar range from Maxwell & Williams.

Dessert plated on the Maxwell & Williams Diamonds range: Chocolate Torte, Granadilla Cream, Spiced Pineapple, Basil Gel, Ginger Crumb, Coconut & Yoghurt Snow; pared with Freedom Walk Pinotage 2015.

Photography: Morris Aaron from Smile for the Camera