Frog Legs Rock Rebel Nights

Frog legs on a menu is bound to take even a non adventurous eater's taste buds off on a culinary adventure. They can be quite tough and it really just depends on how they are prepared. In this instance the tender and flavorful legs were done confit style and slowly cooked to perfection. ....and well they tasted like frog despite what others might say, like fish or chicken. Suppose the combination of fish and chicken is frog taste?  In any case, it was indeed an adventure on the tongue.

Rebel Night is a dinners concept at Viva Cafe that was created to allow resident Head Chef, Barend Greyling, creative freedom for a culinary delight for patrons that does not form part of the regular menu. Hence, the ‘rebel’ concept whereby the 3-course dinner is also paired with a wine partner every month has become a sought-after event to attend.

 3 COURSE MENU WITH LE BONHEUR WINES

Le Bonheur Estate Sauvignon Blanc 2013
Pimiento del Piquillo & goats cheese infused risotto truffles topped with confit frog’s legs.

Le Bonheur Estate Chardonnay 2013
Pan seared Scallop, cauliflower pancotta, smoked porkbelly crisp & summer pea vinaigrette.

Le Bonheur Estate Cabernet Sauvignon 2010
Ox Fillet Medallion, roasted garlic, parsley veloute & roasted Escargots.