Sabi Sabi Private Game Reserve will be in residency at London’s High Timber Restaurant from Monday 30th October until Wednesday 1st November 2017, as part of an ongoing culinary partnership between the two establishments.
In November 2016 High Timber chef, Mircel McSween, spent time at Sabi Sabi Earth Lodge to initiate the exchange, and will be reciprocating the welcome to one of Sabi Sabi’s top chefs later this year.
‘The Residency’ supports a gourmet collaboration, where chefs share ideas, recipes, and expertise, to deliver the finest and most innovative South African and European dining to their guests. McSween experienced fine local cuisine while at Sabi Sabi, and returned inspired by indigenous ingredients and recipes passed down through generations of South Africans. Located on the Thames riverside in central London, High Timber’s modern European menu enjoys a South African twist that has been reinvigorated following McSween’s visit to the reserve.
During the residency specialist dishes will feature on High Timber’s menu, which will blend authentic South African bush fare with contemporary cuisine, and will extend into 2018 as a tribute to the partnership. The Sabi Sabi chef will also explore London’s gourmet dining scene outside of High Timber, to soak up the capital’s exciting epicurean offerings and continue to develop the menus at Sabi Sabi.
Sabi Sabi Private Game Reserve is an award-winner in The World of Fine Wine World’s Best Wine Lists, claiming a Jury Prize – one of just 50 establishments in the world to do so in 2016 – and a Best Design/Most Original Wine List regional prize in the 2016 awards.
The wine offerings at High Timber reflect its contemporary menu, and include wines from Stellenbosch winery Jordan Wine Estate. Winemaker Kathy Jordan, plus Jacques Smit of Sabi Sabi, attended a celebratory meal in London supporting the international partnership with a meal prepared by McSween. During the South African-influenced dinner guests enjoyed a special pair from Jordan Wine Estate: Inspector Péringuey Chenin Blanc 2015 and Cabernet Sauvignon 2013.
All Stellenbosch Kloof wines experience a cooler Mediterranean-style climate with maritime influences from False Bay through to the south. The various climatic influences result in complex fruit expression in the Cabernet Sauvignon, with savory earthy notes, brambles and toasted tobacco. Soft, ripe tannins make this an elegant and enjoyable wine. The Cabernet Sauvignon grapes come from west- and south- facing slopes from 15-20 year-old vines. The Chenin Blanc is fermented in both barrel and tank resulting in a beautiful combination of fresh citrus and lovely richness. Produced from 34 year-old cool, south- and east-facing vineyards 220m above sea level, the grapes retain a delicacy and purity of fruit as they ripen. Each of the wines were paired with an exciting contemporary menu set off with South African flavors, including lamb and a nutty seasoning for main, and a chocolate orange log for dessert.