SUNDAY LAZY LUNCH | BUBBLES & BLOOM | REVOLUTIONARY CULINARY EXPERIENCE AT ITS BEST
A friend and I were very privileged to be invited to a ladies lunch event held at the Wishbone Café & Bistro Bar hosted by Laura Sealy (foodie & travel blogger known as Laura’s World) in conjunction with Bon Courage. I had heard all about this sophisticated quirky restaurant and was really excited when I was given the opportunity to attend a lunch at this spectacular venue. Yippee yay!
LOCATION: The Piazza, 11 Alice Lane, Sandton, Johannesburg – hidden gem amongst the corporate buildings, which makes it very unique.
ATMOSPHERE: Classy and quirky surroundings (The Berman art pieces are unusual and captivating, an art gallery in itself)
SEATING: Inside and Outside seating is available
DRINKS: Bon Courage Blanc de Blanc, Bon Courage Cuvee Rose Brut, Bon Courage Brut Reserve 2010. (Note: These wines were provided by Bon Courage Wine Estate at the Bubbles & Bloom event which were all thoughtfully paired with our meals and were an absolute treat with the Blanc de Blanc being my ultimate favourite with its creamy soft texture and lemon scent, it was the accompaniment to the Salmon Gravax).
TIPS: Ask the waiters for their ‘Secret mix’ drink which is served with Pims, cucumbers and lemon. It is super refreshing on a sunny day and addictive!
Let’s get straight to it shall we?
STARTERS: Salmon Gravlax – Ginger cured salmon, cumin, goat’s cheese, brûlèed citrus segments & pineapple fluid gel. (Paired with Bon Courage Blanc de Blanc)
Considering I do not eat seafood I gave this salmon dish a try – and boy did it deliver… surprisingly! The citrus segments and pineapple fluid gel gave it a perfect sweet taste, which paired beautifully with the goat’s cheese. The salmon was thinly sliced and cut to perfection.
MAINS: Shredded smoked duck breast with wild mushroom risotto, shitake, button, porcini, shimeji, truffle oil and parmesan shavings. (Paired with Bon Courage Cuvee Rose Brut).
The duck was sweet, tender and delicately placed on top of the risotto. This dish filled me the most with it naturally being a rice dish, creamy and oozing of deliciousness!
DESSERT: Vanilla Panna Cotta with mixed berry sorbet, cinnamon crumble and MCC Jelly (Paired with Bon Courage Brut Reserve 2010).
I could see how the Panna Cotta was wobbling as our waiter brought it to the table – which gave me a huge smile before I descended upon my first mouthful of this decadent dish! The berry sorbet was fruity, smooth and rich in its flavour. I absolutely loved the cinnamon crumble as it tied in so well with the rest of the dessert and was a great crunch factor in this dish, super delightful!
VERDICT: The service was unbelievable with our waiters always at our side and very attentive. All of the food was well presented and beautifully prepared. Johannes, our Chef was extremely friendly. I would definitely recommend visiting Wishbone and if you’re looking for a relaxed fine dining experience in a sophisticated environment – then this is it!