The eve of a ‘Super Moon’ rising promised to be an auspicious occasion for a La Luna Dinner, but even then, we didn’t quite anticipate how sensational the 6-course menu that Sonia Cabano prepared for the 5th of May would be.   La Luna Dinners are held at the Avondale Tasting Gallery.  At each event, we invite a renowned chef to come up with a menu to suit each of Avondale’s extraordinary wines.  To inspire you, we have provided the menu here.

La Luna Dinner – 5 May 2012

Organic chicken and mushroom broth served with Karoo Blue walnut dumplings and porcini foie gras pierogi paired with Anima

Lobster and Scallop bobotie infused with Thai flavours; lime leaf, lemongrass and saffron custard paired with Cyclus

Szechuan-pepper crusted ostrich fillet accompanied by goat’s cheese rotolo, beetroot glaze and sage roasted caramelised pumpkin paired with Samsara

Baby leaf and herb salad with hazelnut orange vinaigrette, cranberries and toasted hazelnuts

Springbok fillet with chocolate oil served with parsnip puree, rocket and parmesan crisp paired with La Luna

Coconut Panna Cotta with pomegranate jelly paired with Camissa


Here’s what some of our guests had to say of this extraordinary Avondale experience:

Dear Johnathan, we’d like to thank you very much for the wonderful La Luna Dinner. It was a lovely evening with delicious food and great wines!  As said I normally don’t react well with most red wines, but the Avondale made me even feel better than not drinking.  We will come over soon to stock up our cellar.  Warm regards, Willem & Renee

Dear Johnathan, what a fantastic time we had at Avondale Saturday evening! Thank you.  Since our first visit to Avondale we were hooked on your philosophy and deeply appreciate the way you manage to implement that in everything you do on the farm-from wine making to the lovely energy that is tangible on the premises and amongst the staff.  We thought the pairing of the wine and the food was absolutely amazing.  Please convey our compliments to Sonia and her team, and of course also to Corne, your gifted wine maker. We specifically noted and appreciated the hospitality and friendliness of your staff which contributed to an unforgettable experience. We wish you all the best in the knowing that your efforts towards a more holistic approach will surely be blessed. Warm regards, Rudi & Lynette

To get the recipe for the Coconut Panna Cotta with pomegranate jelly, visit Johnathan’s blog here.

To find out about the next La Luna Dinner ‘Once in a Blue Moon’, click here.