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8/2/2019 MT-Winter-2011
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MAXWELLTIMES
Maxwell’s Wine Library
Thomas Maxwell Bistro | www.thomasmaxwell.co.za | 011 784 1575
Winter Edition 2011
REMEMBER: Drink Responsibibly. Don’t Drink and Drive
The Thomas Maxwell Bistro has recently expanded our capacity with the new extension,
now seating more than 90 people. What’s more we are very proud of our wine cellar, which we included as our ever-increasing
range of wines, compiled for the Bistro, needed a home of their own! Continued on page 4
On ReviewCurrently we are offering
Vintage Bouchard FinlaysonGalphin Peak from the Cellar,
our vintages range from
2003 - 2010
Delicious São Gabriel Mouth watering, of course! Range of beers
PG2 PG3
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Trufe Oil is like an aphrodi-
siac – the sheer opulence and
delicious taste will leave you
wanting for more! Chefs in
Italy and France traditionally
made their own by steeping
tiny bits of fresh trufes in
high-quality olive oil.
At the Thomas Maxwell Bistro
we make extensive use of
this delicious oil. Some of oursuggestions for incorporat-
ing trufe oil into your menu
include:
• Fries with parmesan and
drizzled with trufe oil
• A variety of mushrooms
lightly pan fried with trufe oil
• Kick start your day by
adding trufe oil to your
scrambled eggs!
With the Trufe Oil’s
voluptuous versatility it has the
unique ability to turn
every dish into something
spectacular.
Maxwells Trufe Oil will add a touch of class to your culinary classics.
Just R150 per bottle!
Sheer Opulence, delicious too!
w w w . m a x w e l l s . c o . z a
Tantalising
Trufe
Oil
Delicious
Salmon Tartare
WinterSoups
Why not enjoy our delicious
winter soup range including:
• French onion
• Cream of potato and garlic,
• Caramelised roast pumpkin
with burnt butter sage
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A pack of 12 Maxwells Wine Labels is a must have!
Just R75 per box!
Collectors gift
The Bistro is actively building
our French Wine Collection
and have recently added
some exceptional labels such
as Romanee-Conti,
Deux Montille, Pinossimo,Chambolle-Musigny,
Cote Rotie to name a few.
Why not enjoy a 230gm Free
Range Duck breast,
pan-friend and served on
cauliower pomme puree.Roussouw’s Restaurants is an annual publication and
independant guide to the restaurants of South Africa.
The Bistro has been awarded ‘Three Stars’ (Top Honours) for
three years in a row now. For more information about
Roussouw’s please visit www.roussouwrestaurants.com
French WineCollection
We’re proud to introduce the SãoGabriel Range of Beers.
In our ongoing quest for more substance, authenticity and
meaning we were thrilled to nd this range. The group respon-
sible for this collection challenged themselves to nd some of
Europe’s oldest
family-run breweries in search of artisan-produced beers.
Working hand in hand with the breweries they have developed
the nest, authentic lagers and ales. Their raw passion, blind
optimism and reckless resolve are bound to make a difference
to our ale loving clients.
For serving suggestions or more information on the
collection please visit www.thomasmaxwell.co.za
This lager, which is unltered,
unpasteurised, and bursting
with avour. It has phenomenal
body and freshness, which is
hazy to the eye and full on the
palate.
Brewers and UnionUnltered
This is an old, rare and rather
unique German style beer.
Wholesome and buttery with
toasty, bready malts and hints
of caramel and toffee.
Berne AmberUnltered Amber
Collective
São Gabriel Range of Beers
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Get Involved!Thomas Maxwell Bistro
supports The Pillow Project
which assists the Christ Church
Christian Care Centre who care
and love over 50 children aged6 months to 18 years old.
If you would like to show care
and compassion in support of
Mother’s Day please drop off
pillows/pillow cases or any bed
linen at the Bistro and we willdonate this to the Home on
To Date1 April 2011
Maxwell’s Wine Library
We have sourced some Museum wines for interest and are
extending our French and Australian range this year. Each
month we will showcase a new range which will be detailed on
our website and offered to all guests.
Currently our special interest is in Pinot Noir and Champagne.
Continued from page 1
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