The Bailliage of Gauteng (Pretoria and Johannesburg) held its Chapitre at one of Johannesburg’s (and South Africa’s) premier boutique hotels: The Saxon Hotel, Villas & Spa.

Under the direction of Director George Cohen and General Manager Gustav Pieterse our very gracious hosts this was a standout event.

The dinner was curated by Chef Matthew Foxon, who managed a highly dedicated, professional team of chefs.

Guests, members and new inductees were treated to sublime canapes on arrival: fresh oysters: beetroot and cheese tian; choux buns with foie gras partnered with Van Loveren Estate Chardonnay Pinot Noir Brut MCC sparkling wine.

After the Induction Ceremony, at which we inducted 20 members, presented five awards and awarded four promotions, we enjoyed everyone’s company, camaraderie of the table and friendship. Next the most amazing meal, served and presented with such style and elegance befitting the camaraderie of the table.

MENU

Amuse-bouche
Scrambled egg, fresh truffle
fine herb crème fraîche, brioche
Oscietra caviar

Poached lobster tail, pea and asparagus salad
labneh, Parma ham crisps, sourdough crumb
chilled pea soup
Buitenverwachting Sauvignon Blanc/Chardonnay

Orange and Cointreau sorbet

Pigeon
Confit leg ‘lollipop’, cranberry-glazed breast
mushroom purée, potato fondant, galette, cranberry jus
De Wetshof ‘The Sit’e Chardonnay

Cherry and Champagne sorbet

Karoo lamb
rack, loin and braised neck
spinach purée, baby carrots, port jus
De Grendel Shiraz and Bruce Jack Pinotage

Calamansi parfait, frozen blackberry
Caraïbe 66% chocolate crémeux
Thelema ‘Vin de Hel’ Muscat Late Harvest

Friandises

Winner of many “Leading Hotels of the World” awards, The Saxon Hotel (www.saxon.co.za) is known for its service excellence, and immaculate dining. Our event was further evidence of this top-class reputation.

Riaan Jordan
Acting Chargé de Presse

Photographs: Riaan Jordaan - Photographer | Social Media Marketer www.riaanjordaan.co.za