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This summer, Alto Wine Estate in Stellenbosch is the place to be!
With a canapé and wine pairing experience at their tasting room, as well as Friday evening sundowners with live music on the restaurant deck, it should be at the top of your list of must-have reservations this summer.
Summer Canapé and Wine Pairing
Price: R185 per person
Days: Friday, Saturday and Sunday
Times: 10 am – 5 pm
Menu: View the menu
The wine and canapé pairing is a must-try for all wine lovers. You’ll have the opportunity to taste through four of the estate’s award-winning wines, expertly complemented by four delicious canapés. Reservations are essential and must be made 24 hours in advance.
Pairing #2
Wine: Alto Rouge 2021
Canapé pairing: Homemade beef slider topped with smoked tomato and bacon chilli jam, mustard mayo, mozzarella, pickles and fresh rocket.
The Alto Rouge is a versatile wine and pairs especially well with the Alto burger. The patty’s spices complement the wine’s fynbos and graphite notes, while the smoky tomato and chilli flavours harmonise with its fresh fruitiness and smooth tannins.
Pairing #3
Wine: Alto Shiraz 2018
Canapé pairing: Springbok loin wrapped in prosciutto with wild mushroom pepper jus.
The violet and spice aromas on the Shiraz complement the delicate game flavour of the Springbok. The wild mushrooms and pepper in the jus enhance the wine’s ripe plum and meaty notes, while prosciutto adds a smoky touch to the finish.
Pairing #4
Wine: Alto Cabernet Sauvignon 2018
Canapé pairing: AAA-grade Chalmar sirloin with onion puree and a mushroom sauce.
The award-winning Alto Cabernet Sauvignon is the perfect accompaniment to this red meat canapé. The onion puree pairs exceptionally well with the wine’s robust tannins, while the mushroom sauce accentuates the lingering black currant, cherry, and plum flavours.
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Friday Sunset Rouge Evenings
Times: 5 pm – 9 pm, every Friday
Menu: View the Sunset Menu
Live music: See the line-up
As the sun starts to dip below the mountains, Alto transforms into an enchanting setting for Friday sundowners. Every Friday evening at the restaurant, you can unwind with live music by local musicians, sample Alto’s finest wines with a bite to eat, and soak in the breathtaking views of Table Mountain and the Stellenbosch Hills.
Friday Sunset Rouge Evenings with sundowners and live music
You can order Alto wines by the glass or the bottle, alongside a limited menu featuring the popular Alto Rouge burger, steak and chips, and the legendary cheese and charcuterie platters.
The sunset evenings run from 5 – 9 pm, with the last food and drink orders at 8 pm. This is the perfect way to relax and de-stress after a long week and get your weekend started.
View the summer music line-up
The following dates and musicians are scheduled for the upcoming sundowner evenings:
- 23 Feb – Ethan Florus
- 1 Mar – Timothy De Monk
- 8 Mar – Ethan Florus
- 15 Mar – Timothy De Monk
- 22 Mar – Chris Swanepool
- 29 Mar – Ethan Florus
Alto restaurant’s menu
Operating hours: View the opening times
Menu: View the Summer Menu
The menu, showcases fresh and seasonal Italian-inspired dishes, each paired with a suggested wine.
Black mushroom arancini
Black mushroom arancini with smoked mozzarella, aioli, squid and prosciutto
Grilled line fish
Grilled line fish with potatoes, greens and tomato gremolata
From arancini, grilled squid, and carpaccio to salads, triple-A-grade Chalmar steaks, freshly caught line fish, and the ever-popular Alto Rouge burger, there’s something for everyone. A kiddies’ menu with kid-approved options caters to the little ones.
Generous cheese and charcuterie boards are also available for sharing. Each board is laden with local Dalewood cheeses, a selection of cured meats, and delicious accompaniments, including crispy bread, olives, pickles, preserves, crispy vegetable crudités, and fresh fruit.
The restaurant is open for lunch from Tuesday to Sunday and for dinner on Wednesdays and Fridays.
Alto Vineyard Platter with Dalewood cheese and cured meats, olives, pickles, hummus, pesto, crudités, fig preserve, jalapeño jelly, fruit, fresh ciabatta and butter
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