The Grillroom and Sushi Bar Wine Cellar, an oasis for blissful wine moments.

The Grillroom and Sushi Bar Wine Cellar is breath-taking , cool and well stocked with South Africa’s best and some trendy International wines.
The supposed principles and rules of food and wine pairing are an educational note , the Grillroom and Sushi Bar believes in the experience ; equipped with three musketeers of hospitality in restaurant manager and host- Mark Williams, the wine master: Chris Ndebele and Head Chef : Jamie Sutherland. You are guaranteed a memorably decadent and intoxicating journey, through great food and prominent wines…and certainly Insta ready moments!

Above: Chris Ndebele – Wine Master

Our visit, started with a welcome drinks in an Van Gradeen and the delicious Le Lude – a blend of Chardonnay and pinot noir Method Classique.

Photo of the wines for the day.

We began with a starter of Salmon sashimi and rainbow rolls, paired with Springsfield Sauvignon Blanc, the wine brought out the flavours of the sushi. It was followed up with Vrede en Lust Jess Rosé. The playfully pink Jess rosé has a delicious bouquet and over-delivers on quality. Light bodied and bursting with aromas, this wine is characterized by its crisp style and fruity palate. 

The Grillroom and Sushi Bar sashimi

The next dish presented was a decadent Slow roasted lamb with cannellini beans, chorizo and onions, paired with De Grendel Shiraz. I must admit in my years with wine, I have never been a fan of a Shiraz; this is until I met the De Grendel Shiraz. Deep red to black at the opaque core. Aromas of crushed spice seeds, white pepper, coriander, lavender and fynbos floral notes. The palate has complex layered flavours, deeply red and black berries, morello cherries and blood plums. Superb dry ending. This dish the perfect comfort food , you can almost feel the warm hug of goodness on a plate.

Ensuingly ,we had a palate cleanser – the Paul Cluver Pinot Noir. Then the De Toren Delicate – an elegant red blend that combines red’s seductiveness with the undeniable drinkability of white. Medium-bodied and immeasurably gentle, it offers up an abundance of juicy fruit and velvety, smooth tannins that lead to a sophisticated finish – paired with a pork belly suvied for 12 -14 hours, popcorn cracking – dried and deep fried and sweet potato with grated granny smith apples and a grain mustard sauce.

The Grillroom’s Pork Belly dish

Dessert was a delightful brioche bread and butter pudding with dried cranberries with a crumble embodying almonds, pistachios and cinnamon ice cream; accompanied by fresh double cream .

The Grillroom Brioche bread and butter pudding.

This food and wine pairing was a unforgettable symphony, true to the Grillroom and Sushi Bar ethos – a deliciously sophisticated experience, worth every penny. Thank you for inviting Lishe for a moment to celebrate Lishe’s 4th Anniversary.

“A meal without wine is like a day without sun” . Jean Anthelme Brillat-Savarin

Thank you for SUNLIGHT !

Catch the audio interview with Cellar Master: Chris Ndebele below.

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