The Inverroche Distillery has launched a new menu at its Stilbaai tasting room for the influx of holiday visitors, designed to complement its world-renowned, fynbos-infused gins.
The “Ginstronomy’ menu celebrates a synergy between food and the flavours of the Inverroche Gins, Liqueurs, and Rums, through innovative dishes that include products exclusively available from the Distillery.
Try a chicken liver and bacon pâté infused with Inverroche Botanique liqueur, grilled camembert served with Inverroche Verdant Gin and berry compote, salmon salad with a Classic gin-based dressing, or an ostrich carpaccio with Classic gin and basil balsamic reduction. A cheese and gin tasting experience pairs 10-year-old Blackstrap rum and the three core Inverroche gins – Classic, Verdant, and Amber – with nuts and artisanal local cheeses from Fairview, Kingwill, and La Mont. For dessert, tuck into a tiramisu made with Inverroche’s Café Coco.
The new menu launched in September to ensure a trial run ahead of peak season from early December to mid-January when the Distillery will welcome up to 600 guests a day. “Our eight permanent staff will be joined by an additional 37 temporary employees drawn from local communities,” said Inverroche Brand Home Manager Tracey Schellings.
Behind the stove is 22-year-old Nick Lee Saayman, who has risen through the ranks since joining the team in 2020. Starting as a kitchen cleaner, Saayman honed his skills under the guidance of Schellings, a qualified Cordon Bleu chef with extensive hotel and hospitality management experience.
In keeping with Inverroche’s commitment to sustainability, the Distillery has planted its own vegetables and herbs, including thyme, edible flowers, sage, rosemary, spinach, lettuce, and strawberries. “This provides us with a fresh supply of some ingredients which are more difficult to source locally and ensures a true farm-to-table experience for our guests,” Schellings said.
Another sustainability project is the Inverroche ‘Gin infused’ marmalades, made using leftover citrus from the gin-making process and adding the hero gins to enhance the marmalades. “This delightful take-home treat will be exclusively available for purchase at the brand home from December.”
“Gin enthusiasts and food lovers are invited to pay us a visit for a unique and memorable experience.”
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Junking it up in a good way: A guilt-free recipe book by Chantal Lascaris
Images: Supplied
