Then it was the turn of the red wines, renowned cellar master Peter Finlayson’s forté. Moroccan lamb en croute paired with Hannibal (a Sangiovese/Pinot Noir blend, another favourite), charcoal-grilled king oyster with Galpin Peak Pinot Noir, and grilled springbok loin with Tête de Cuvée Pinot Noir. For the final course, we sampled vanilla bean brûlée with the first Aurum straw wine by winemaker Chris Albrecht, and citrus-cured farmed kabeljou with Sauvignon Blanc. When Pretorius gave us a rundown of the menu at the beginning, my ears pricked up at the
mention of kabeljou. It’s a link to those happy childhood memories I mentioned earlier, of family holidays along the Wild Coast, eating the catch of the day reeled in by my father, an avid rock fisherman. Pretorius can relate. His favourite way to unwind after a busy shift? “To spend as much time as I can with my wife and daughter, preferably at the ocean, with a rod in my hand.”
There are countless reasons to book your stay at the 12 Apostles Hotel and Spa. You only need
one.
Menu