South Africa Dinner

Bailliage of Cape Town, South Africa
Cape Town, March 24, 2021

AT LAST! Dinner at Quentin
" The food and wines came together in perfect harmony "

We had waited a long time to visit our March 2021 dinner venue … 12 months in fact! Quentin at Oakhurst in Hout Bay was our destination in March last year when COVID-19 struck.

However, as the saying goes ‘all good things are worth waiting for’ and our evening at Quentin certainly proved to be just that.

Quentin Sprickernell, the accomplished owner chef, started his professional career in 1985. He began his own business in 1996 travelling the world catering for people such as Richard Branson, the King of Spain, Nelson Mandela, the Thatchers and the Clintons amongst many others.

Now the Bailliage du Cap would experience his expertise.

A warm evening allowed us to enjoy the reception outside. Tomato and ricotta tartlets with basil pesto and parmesan cheese were washed down with perfectly chilled glasses of Weltevrede “Phillip Jonker” Cap Classique sparkling wine.

We then took our places inside the highly decorated ‘barn’ filled with South African memorabilia. With beautiful crystal chandeliers setting the scene we started our dinner comprising four outstanding courses.


Mild Provençal garlic soup with crème fraîche
goat’s cheese and sunflower seed crumble

Honeybush and buchu sorbet

Seared loin of Springbok
on coriander seeded sweet potato mash
cumin, roasted carrot puree and sauteed spinach
served with sour fig and red wine jus

Frozen rose essence, fig, apricot
date and pistachio nougat with candied fennel seeds


Bloemendal Sauvignon Blanc 2019
Ernie Els Chenin Blanc 2016
Oak Valley Elgin Syrah 2017
Meerendal Pinotage 2014

The food and wines came together in perfect harmony. For many the highlight of the menu was the dessert.

All in all everyone thoroughly enjoyed the great night and appreciated having the restaurant exclusively for our members and guests.

Together with his front of house and kitchen staff, Chef Quentin was invited to join the guests in order for all of us to show our appreciation via the traditional “Santé du chef” and certificate presentation.

Barbara Smith
Acting Bailli

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