Restaurant Review: Tastes of Tangram at Durbanville Hills
Last week, we attended Durbanville Hills’ Tastes of Tangram, a special seven-course dining experience hosted at The Tangram Restaurant. Designed as an immersive evening of food, wine, and storytelling, the occasion paired the winery’s flagship Tangram Sauvignon Blanc-led white blend and Bordeaux-style red blend 2022 (both highly acclaimed, with scores above 90 points) with a carefully curated menu.
Upon arrival, guests were welcomed with a drink and live music, setting a warm and romantic tone. A light smoky ambience filled the room, creating an atmosphere that was both dramatic and inviting. The evening was further enhanced by storytelling from Pieter-Niel Rossouw, Cellarmaster at Durbanville Hills since 2023, who guided us through the inspiration behind the wines.
Taking its cue from the ancient Chinese tangram puzzle, the concept reflected how flavours, textures, and elements combine to create a complete experience. Each course acted as a “tan” or piece of the puzzle, contributing to the overall narrative.
The first course, a West Coast oyster with passionfruit salsa, was presented on dry ice for dramatic effect and offered a refreshing start. This was followed by a curried chicken and apricot sosatie, a dish that showcased tender chicken and a clever flavour pairing, though it lacked the expected heat from the curry.
Next was the pea and smoked ham croquette with truffle oil, a well-balanced dish with a pleasing crunch and depth of flavour. The standout of the evening was the springbok tataki and carpaccio, perfectly smoked and complemented by a hazelnut crumb that added texture and an unexpected sweetness. This course offered the most memorable flavour combination of the night.
The honey and mustard glazed pork belly was less successful, slightly dry despite the sweetness of the accompanying sweet potato purée and jus. The Patagonian calamari with prawns, salsa, rocket, and passionfruit beurre blanc delivered an interesting mix of flavours, though it did not fully stand out. Dessert, a dark chocolate-based creation, was well executed but may appeal more to dark chocolate enthusiasts.
Overall, the evening combined excellent wines, engaging entertainment, and creative food pairings. While several dishes impressed, others could benefit from bolder flavours to stand out in Cape Town’s highly competitive culinary scene. The Tastes of Tangram experience remains an innovative concept, and with further refinement, it has the potential to become a must-visit on the city’s dining calendar.
