Prohibition pairings: eateries drink outside the box for booze-free alternatives

A part of the fine-dining experience is often the drinks pairing — usually wine, though the odd gin and tonic, cocktail and even beer have been known to feature. But when alcohol was off the cards, restaurants had to adapt and offer nonalcoholic pairings. An offering that was often relegated to the sidelines now had to become the main attraction — and these three eateries pulled out all the stops to create their own unique and exciting liquor-free libations.

1. Salsify at The Roundhouse

The ever-innovative team led by chef Ryan Cole focused their efforts on a wellness pairing — a clever move considering we’re all trying to stay as healthy as possible. The offering matched Coles’s exemplary cuisine with a selection of fresh, invigorating nonalcoholic drinks comprising a selection of infusions, teas and alcohol-free cocktails.

Upon arrival guests could enjoy a nonalcoholic G&T with the amuse bouche, before moving on to the delicate dish of steamed crayfish complemented by a cold fennel-infused tea. Pushing the boundaries even further, a cucumber-flavoured CBD drink — a growing trend in the alternative health space — was paired with the pine-smoked trout; while dessert called for chocolate and mint infusions. “The drinks menu not only complements the food in flavour and texture,” said Cole, “but also means you leave feeling far more nourished through the healthy ingredients they are made from.”

2. La Colombe

The multi-award-winning Constantia restaurant completely reimagined their nonalcoholic pairing with a strong focus on replicating flavours and textures that guests expected from their usual pairings. Chef James Gaag and his team came up with some incredibly clever alcohol-free cocktails and concoctions — very much in line with La Colombe’s theatricality and showmanship.

There was the beetroot infusion (which mimics the weighty palate and texture of red wine) that accompanied their smoked Karoo lamb course (even served in a wine glass), while a lime leaf “Chenin” offered a fresh and zingy counterpart to their line fish. Other interesting inclusions were the spiced lassi served alongside their aged duck, prawn and coconut course and the kitchen cocktail served with their signature Tuna La Colombe. A refreshing and playful take on the nonalcoholic pairing menu, that aligned wonderfully with La Colombe’s whimsical charm.

3. Gåte

This fine-dining eatery situated on the magnificent Quoin Rock wine estate chose tea as the base for its liquor-free libations.

The restaurant (which reopened in 2020 with a produce driven, Southern African culinary concept by chef Jack Coetzee) was quick to adapt — offering up a spectacular TWG tea pairing that drew from all corners of the world, and was certainly an impressive addition to their experience.

A selection of black, green, red and even blue teas was paired with their tasting menu, including the likes of the Japanese green tea — Houjicha — paired with their Wagyu tartare, and their popular “tomato, tomato, tomato” paired with Red Tea of Africa — a tea created with a blend of sweet spices — which perfectly complemented the dishes earthy pine nut and porcini crumb. An interesting and intriguing addition, the tea pairing was not only a worthy substitute for the wine pairing but also a fascinating exercise in its own right.