Terri Dunbar-Curran
AS THE sinking sun drenched the ocean in brilliant oranges and Hangberg sliced majestically into the sky, I made a wish and sent the pebble bearing my name soaring over my shoulder towards the water.
It’s a tradition at Tintswalo Atlantic Lodge, usually carried out when guests leave the luxury hotel tucked away on the shore in the Table Mountain National Park, but it was too beautiful a sunset to waste.
The only hotel allowed in the nature reserve, Tintswalo is constructed in such a way that with minimal effort it can be removed without a trace.
The raised wooden decks and cabins have been designed to affect the environment as little as possible – remove them, and the stones will shift back down to the sea.
But for now, the luxury shoreline lodge makes for the perfect retreat, whether you want to escape for a few days to a gorgeous island-themed suite, or if you’re just looking for a special dinner removed from the hustle of the city.
Until the end of August you can enjoy the lodge’s winter warmer experience – accommodation, dinner and breakfast, a 30-minute spa treatment and walks around the Table Mountain National Park.
Or gather a group of friends for a specially prepared dinner club evening.
Invited to sample some of what the lodge has to offer this winter, my fellow foodie writers and I headed eagerly for the seashore where an eight-course taster menu awaited us.
To make the evening a touch more thrilling a series of glasses were passed around filled with ingredients like citrusy peels, coffee beans, strawberry purée and spices, and we were challenged to match the scents to the wines accompanying each course.
First up was a smoked clam chowder with a bacon crumb and thyme biscotti, followed quite smartly by a confit duck with soubise and spicy tomato smear which was rich, delectable and thankfully served in small portions.
Not only were the dishes sublime, but beautifully presented.
Next we moved on to Kataifi prawn served with lobster cream, fennel salad and tempura mussel which delighted the seafood fans as they nibbled happily, between sips of Haute Cabriere zesty chardonnay pinot noir.
A cheeky goji pear sorbet ensured we were all ready for the black pepper and lime linefish served on a beetroot carpaccio with porcini gratin and snow pea drizzle, paired with a Villiera Brut Traditional Bush Vine sauvignon blanc.
As we savoured fresh flavours we cast our minds back to the glasses we’d nosed at the beginning, and the chef’s clever plotting fell neatly into place.
Pacing ourselves, we headed bravely into servings of succulent pistachio lamb rump served with butternut fondant, zucchini fritters and pomegranate jus; and biltong-dusted springbok loin served with bright and spicy carrot puree, wilted baby spinach and black cherry and port jus.
They were charmingly matched with Fairview pinotage and Protea shiraz respectively.
Finally dessert came in the form of a delightful soft chilli chocolate cake with pine nut brittle, raspberry glaze, rose dust and espresso semifreddo.
It was the perfect ending to a flavoursome culinary adventure.
And I wasn’t the only one who regretted not having taken up the offer of an afternoon walk through the reserve – it would have eased our guilt at having indulged quite so much.
l For more information on Tintswalo Atlantic Lodge’s winter warmer experience, or for information on dinner club options, call 021 201 0025.