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What is now known as the Burgundy Restaurant started out as the first wine tasting experience offered in Hermanus. In 1987 there was no established wine industry when Tim Hamilton Russell took over the business and changed the name from the Cyprus Tree Tea Garden to the Burgundy Restaurant. This was the beginning of exciting things to come for the development of Hermanus and its wine business.
Naming any establishment BURGUNDY naturally implies a strong link with Chardonnay and Pinot noir – the two Burgundian grape varietals. Burgundy Restaurant stays true to its history and its name and prides itself in providing a central, Hermanus wine tasting experience of the quality Chardonnays and Pinot noirs made in the Hemel-en-Aarde and surrounding winelands.
Having a busy daytime trade with a buzzing summer holiday season makes Chardonnay the mainstay on the wine list as it teams so well with many of our dishes and complements the sunny days. Chardonnay caters well for the many individual tastes of our visitors as it comes in a variety of flavours ranging from crisp, mineral, unoaked Chardonnays to buttery, oaked Chardonnays. We have a Chardonnay to suit every palate.
The flavours of an oaked Chardonnay tend to be round and silky with hints of vanilla on the nose. Shellfish partners perfectly with this as the buttery character of the Chardonnay enhances the subtleness of the shellfish. With our seafood pasta that has a rich creamy sauce the Chardonnay draws out the lively flavours even more. Unoaked Chardonnays are food friendly and easy to drink and goes well with starters and salads. Try a bottle with our line fish that is presented with a medley of vegetables and a tropical salsa.
At Burgundy it is Chardonnay every day!
Every day is a day for Chardonnay
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