Aussie wine does justice to great cuisine at Sikia

Sikia restaurant at the Crowne Plaza, one of the better locations in the city for wine enthusiasts, with an extensive and well-curated selection, is hosting a series of wine pairing dinners with The Wine Shop.

Sommelier Geoffrey Kariuki of The Wine Shop worked closely with the Crowne team to present wines from the Hardy vineyard in Australia expertly paired with a delectable menu from Chef Fred Ntare. The Wine Shop at Piedmont Plaza on Ngong Road is a fairly new addition to the burgeoning wine and culinary scene in Nairobi and is worth a visit for a wine connoisseur or anyone with an interest in wine.

We began with Hardy’s 2011 Chardonnay, which was served with a refreshing chilled fruit soup of sweet melon and watermelon with the slightest hint of mint.

The chardonnay’s fresh and light character was well-suited to the pure and delicately flavoured soup, with a subtle aroma and an uncomplicated flavour presenting hints of citrus and stone fruits, and without the oakiness often associated with Chardonnay production.

The combination provided a fresh, palate-cleansing start to the meal, with the wine’s acidity and clean finish preparing us for the courses to follow.

Next, we enjoyed a de-boned quail, stuffed with herbed bread and drizzled with a not-overly-sweet strawberry sauce – a small taste of passion fruit added a dose of tartness. The quail was paired with Hardy’s 2011 VR Shiraz, a grape which one might expect to overpower the delicate nature of the quail.

The pairing proved to be spot-on, however, as this particular Shiraz had a soft and light body and a touch of black pepper in the finish.

The fruity character and hint of spice complemented the quail nicely, enhancing the fruity flavours in the sauce while adding some contrast with subtle pepper notes against the fat in the quail.

We learnt that the Hardy Vineyard’s first harvest was Shiraz, which may be one of their strongest varieties five generations later.

A main course of seared salmon with dry-roast spices and black peppercorn butter was served on a creative preparation of vanilla-infused, mashed arrowroot. The flavours and textures came together beautifully and the salmon was cooked to perfection.

The Hardy’s 2011 VR Cabernet Sauvignon chosen to accompany this dish enhanced it with vanilla oak flavours echoing the subtle vanilla essence in the arrowroot, while the richness of the wine with its deep colour and berry flavours stood up to the spices and heartiness of the salmon.

Dessert was served as a surprising and light-hearted end to a meal which began with a fruit soup – a trio of vegetable extracts set in a sweet gel with a fruit or herb essence. The pairing with the same chardonnay wasn’t to my taste, though the sheer creativity and exquisite presentation of the dessert was delightful nonetheless.

Service was exceptional, with Kariuki’s personal attention in describing the wines and the pairings in a conversational manner and serving the wines himself. Chef Ntare and Crowne Plaza F&B Manager, Andrew Gillespie, also visited the tables, showing a genuine hospitality and pride of place.

For those who enjoy wines and fine food in a plush, yet unpretentious environment, the wine pairing programme at Sikia is an exceptional choice.

For more info, log onto ww.eatout.co.ke