Win a food & wine dining experience at dw eleven-13 @dweleven13 worth R2,000 #DineJoziStyleDWeleven13

Win a food & wine dining experience at dw eleven-13 @dweleven13 worth R2,000 #DineJoziStyleDWeleven13

dw eleven-13 offers a unique experience through experimental cuisine and invites diners to explore the unknown as well as interesting twists on familiar dishes. It is a restaurant that prides itself in the creation of distinct flavours by embracing the full philosophy behind gastronomy.

It is also the only restaurant in Johannesburg to be awarded 2 plates in Jenny Handley‘s JHP  2016/2017 Gourmet Guide!

Marthinus Ferreria DW 11 13 Edward Chamberlain-Bell

I could spend a whole day listening to Chef Marthinus Ferreira talking about sweet caviar tuiles, 5 hour roasted carrots, and oyster coulis. Fine dining that is fun, fabulous & finessed at Dw 11-13 but you might prefer to experience his cuisine for yourself – and if you’re a #JoziStyler you can!

To win a food & wine dining experience at dw eleven-13, simply preview the dw eleven-13 menu below and tell us what dish appeals to you the most – and why.

degustation menu
Gurnard ceviche, compressed apple, misoyaki aubergine, ponzu sago, lime, shiso leaf
wine pairing: nv domaine grier (sparkling wine)
non-alcoholic: cucumber and lime juice

Polenta, cauliflower espuma, sultanas, pine nuts, kale, brown butter
wine pairing: 2011 oak valley ‘mountain reserve’ (white blend)
non alcoholic: tuscan fresco

Confit duck cannelloni, smoked duck, langoustine, tarragon velouté, onion crumb
wine pairing: 2013 lothian vineyards (pinot noir)
non-alcoholic: thyme and fruits of paradise iced tea

palate cleanser: lime sorbet
Hake, mussels, fennel remoulade, spinach, smoked gnocchi, fish velouté, tomato powder
wine pairing: 2015 morgenster ‘nu series’ (sangiovese)
non-alcoholic: carrot cosmo

(or)

Pork belly, apple purée, smoked potatoes, slaphakskeentjies, turnip, carrot, pork jus
wine pairing: 2011 vergelegen (red blend)
non-alcoholic: bloody beetroot and cranberry

pre dessert: mille feuille
Honey and thyme ice cream, poppy seed sponge, white chocolate, lemon curd, cranberry gel
wine pairing: nv de krans (cape tawny)
non-alcoholic: tropical shake
selection of petit fours

the tasting menu is only available to the whole table, table numbers no larger than 8 per
table. orders only taken until 13h30 for lunch and 20h30 for dinner. Chef Marthinus would
like for you to experience the tasting menu in the way in which he has prepared it.

R600 food
R800 non-alcoholic pairing
R1000 wine and food pairing
the tasting menu includes all teas and coffee

The winner will be randomly selected from submissions below and also from our Facebook & Twitter followers.

T&Cs
Entries close on Saturday, 23 July, 2016 at 12PM.
Winners will be announced by Sunday, 24 July, 2016 at 12PM.
The winner will be selected by an online random generator.
The winner will be announced on JoziStyle.joburg and informed by email.
Prize is not transferable nor exchangeable for cash.

16 Comments

  1. Zacha van Wyk says:

    The Confit duck cannelloni, smoked duck, langoustine, tarragon velouté, onion crumb sounds utterly delicious. I lovvvee duck, but have never had it as it is on this menu. I don’t even know what half of the ingredients are, but it sounds appetizing. Ohhh and I love to try new things!

  2. Kitty Chen says:

    #DINEJOZISTYLEDWELEVEN13 The Hake,Mussels & Fennel because I don’t usually like to eat fish but the combination with smoked gnocchi & the tomato powder sounds very interesting.Perhaps it might change my liking for fish!

  3. Lori Darroch says:

    The smoked duck and langoustine…. Amazing flavor combo

  4. Bren says:

    “Pork belly, apple purée, smoked potatoes, slaphakskeentjies, turnip, carrot, pork jus
    wine pairing: 2011 vergelegen (red blend)”

    Perfect for a chilly winter’s day in Johannesburg ☺

  5. Chantelle says:

    Pork belly is my weakness. The Pork belly, apple purée, smoked potatoes, slaphakskeentjies, turnip, carrot, pork jus paired with the 2011 Vergelegen Red Blend sounds divine!!

  6. sandisplash says:

    Pork belly because it’s the perfect winter dish.

  7. Saiyuri Nair says:

    Hard to choose but I would say the polenta with cauliflower, sultanas and pine nuts. What an interesting combination of flavours and textures- would love to see how that all comes together.

  8. Liezl Frost says:

    The duck paired with pinot noir sounds heavenly! Anything to do with duck can immediately make me smile 🙂

  9. Andrea says:

    Confit duck cannelloni, smoked duck, langoustine, tarragon velouté, onion crumb .. I’m a huge fan of Langoustines.

  10. Samantha Smith says:

    Definitely the hake, mussels, fennel remoulade, spinach, smoked gnocchi, fish veloute & tomato powder! Pillowy potato dumplings and a succulent and creamy fish veloute with a zing of tomato sounds absolutely heavenly!! Drool….

  11. The pre dessert Mille feuille with honey and thyme icecream sounds amazing. I love the innovative flavour combinations of the dish.

  12. Marietjie Groenewald (Mieks) says:

    The gurnard – first dish of this amazing-sounding menu – awakens the senses and lets the taste buds know that some kind of awesome is on the way. Those first ‘oohs’ and ‘aaaahs’ set the tone for the whole meal.

  13. Jessica Blignaut says:

    The ceviche with misoyaki aubergine and ponzu sago – sounds like an amazing flavour combination!

  14. Morgan Jones says:

    Gurnard. Sustainable, underrated, packed with umami awesomeness and a killer wine pairing. The man clearly knows his stuff and the perfect kick-off to an amazing menu.

  15. jozistyle says:

    Congratulations Saiyuri Nair on winning the a food & wine dining experience at dw eleven-13 @dweleven13 worth R2,000 #DineJoziStyleDWeleven13.

    Thank you to everyone who entered – there were over 300 entries on Facebook, Twitter and JoziStyle.joburg.

  16. Moira Mc Allister says:

    Honey and thyme ice cream, poppy seed sponge, white chocolate, lemon curd, cranberry gel….
    Because I have a very sweet tooth and I just love desserts

Thank you so much for commenting. That makes you a #JoziStyler!

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