[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css=".vc_custom_1496414819235{margin-top: 100px !important;margin-bottom: 100px !important;}"][vc_column width="1/2" css=".vc_custom_1496659299197{padding-bottom: 50px !important;}"][vc_column_text] Win an Icon Art Piece [vc_separator type='small' position='center' color='' thickness='1' up='10' down='10'] from Gallery @ Glen Carlou this Winter 2017   Art Gallery @ Glen Carlou Curator, Alex Hamilton has generously donated one of his hand-cut stencils from his ‘Iconography Series’ as a prize for the person who can successfully name all of the icons pictured. The winner can choose their own icon which is 15cm x 21cm. The piece is a hand-cut stencil using spray paint and acrylic on canvas. Entries are open until midnight 28 August...

At Glen Carlou, near Paarl, chef Johan Stander's elegant, unfussy food pairs perfectly with the Curator's Collection small-batch wines and panoramic views of vineyard-clad hills. When I visit Glen Carlou on a clear-skied spring day, thick snow is still visible on the highest mountain peaks in the distance, and the surrounding countryside is a green patchwork of budding vineyards and pastures carpeted in indigenous daisies. For chef Johan Stander, being able to step out of the kitchen to gaze at this expansive, inspirational view is one of the reasons he loves working on the farm. "Of course, you still have all the...

Restaurant @ Glen Carlou Mothers Day Menu, Sunday 14 May 2017   amuse bouche dill and coconut velouté, pickled fennel, compressed apple   starters baby squid, miso mayonnaise, preserved ginger, ponzu, sesame brittle, fresh pineapple and chilli chutney slow roasted onion custard, onion puree, onion powder, orange puree, granola goats cheese and gorgonzola soufflé, fig chutney, fresh figs, black pepper brioche   mains beef sirloin, onion puree, herb butter, roasted tomato, anna potato, truffle and Hugeunot croquette seabass, vanilla-parsnip puree, malay crème, sultana puree and chutney warm roasted duck salad, lemon aioli, orange honey and soy dressing, burnt orange, nut granola butternut laksa, slow roasted butternut, butternut puree, butternut gnocchi, horseradish roast pork belly, crisp crackling,...

Rosé is going through something of a revolution. No longer are they all about high residual sugar and tutti frutti flavours – today Rosé’s are a little more sophisticated, they can be interesting and complex and can be a great wine style to pair with food. Last year Glen Carlou released its first Rosé, The Curator’s Collection Mourvèdre Tannat Rosé from the 2016 vintage. This blended rose Mourvèdre (58%) and Tannat (42%) is deep raspberry pink in appearance with aromas of pomegranates, cranberries with hints of Turkish delight. It is fresh and light with balanced acidity and makes for a great aperitif...

Glen Carlou is incredibly proud to have been an Auction Ambassador for The Cape Wine Auction since its inception. The main event of the 2017 The Cape Wine Auction, which was the fourth event of its kind, was held at Antonij Rupert Wyne on Saturday 11th February. A record R22.3 million was raised by a room of philanthropic buyers vying for one of the 37 one-of-a-kind lots up for auction. The Napa Valley Experience lot went for a record R3million, the highest value a lot has ever gone for in the Auction’s history. Glen Carlou partnered with Karkloof Safari Spa and...

  Tuesday 14 February 2017 From 18:30 – last booking 20:30 String quartet will be playing background music Welcome drink upon arrival   hors d'œuvre avocado & cucumber gazpacho   starter watermelon, spanspek & paw paw salad, tofu, cashew nuts, lime jelly, poppy seed dressing paired with Sauvignon Blanc   flash fried squid, chorizo, pickled capsicum, leek, nuoc chum, paprika aioli paired with Unwooded Chardonnay or Rosé   main chili & lime seabass, pickled mussels, citrus broccoli, caper and anchovy butter paired with Rosé   peach roasted pork belly, honey carrots, peach puree, grilled peach, peach pan jus paired with Chenin Blanc   basil gnocchi, black olive, butternut, wilted baby spinach, mushroom, cashew nut, parmesan and white wine foam paired...

  We are thrilled to have been included in Eat Out's Top Winelands Restaurant List as well as an inclusion in their Top 500 Restaurants from South Africa. Read their article here. Why not come and visit us soon? The relaxed atmosphere belies the quality of cooking here, with chef Johan Stander dishing up a superb menu that blends continental classics with local produce and Asian influence. Look forward to marinated tofu with red-cabbage kimchi, spiced pork neck with smoked apple sauce, gruyère-and-cauliflower soufflé, and superb Franschhoek trout with Puy lentil ragout. There’s a kids’ menu for under-13s." Be sure to book to first...

  The Gallery at Glen Carlou sizzles with creative artistic energy. The 480m2 contemporary art gallery opened with a bang on Sunday 27 November 2016. Curated by Alex Hamilton, it is adjacent to the Glen Carlou restaurant and tasting room, and now houses a collection of contemporary, pop and modern art by South African artists. Carefully considering the local collector’s market as well as lovers of cutting edge contemporary South African Art, Hamilton invited only artists with authenticity and artistic integrity for this inaugural exhibition entitled “The Promise of Now”. It includes Absa L’Atelier winners Pauline Gutter and Steven Rosin and contemporary pop artists...

  We sat down with Executive Chef Johan Stander and asked him about this year’s Summer menu. "I think for this menu as with the previous menus the inspiration is the season itself. I am not sure of many people who can resist fresh fruits in Summer. Summer is also Christmas time, I always use inspiration from my childhood, for example our raspberry and white chocolate dessert is a take on my Mother’s trifle, which is ever present each Christmas. The watermelon salad is inspired by my Father’s obsession with this fruit during December. The whole Boland in the Summer time is magical;...

Last week we released three new wines from The Curator’s Collection; this included a 2016 Viognier, 2014 Mourvèdre and a 2015 Shiraz.   Viognier This 2015 Viognier is one of only 1852 bottles made, it shows bright vivacious fruit with subtle oak characters. This barrel selected wine shows aromas of fresh peaches and orange blossom, integrated with subtle French oak. Restrained oreganum, apricot, and a bright acidity are all adding to the wine’s length and fullness, perfecting the palate balance. It is a great accompaniment to Asian dishes, seafood and hard cheeses. Order here   Mourvèdre The 2014 Mourvèdre is one of only 4104 bottles made. It was matured...