Vinothec Compass

I am so late in reviewing this!
I was here over two weeks ago but the cocktails were so strong it took me this long to recover!
Worst excuse ever right lol.
Anyways the venu is literally in the middle of nowhere but it’s beautiful. Over looking the golf course and the docklands takes this place to new heights! The manager was super friendly and kind and our time there was well spent! I recommend it 100% style and sophistication is forever present here

baby squid, tomato and coriander with Château Burgozone 2012, Bulgaria (Chardonnay) — The squid was amazing! With the tomato it looked a little watery, but it was a damn fine tomato. The wine served went quite well with the squid but secretly, I much preferred the Pol Roger.
smoked trout salad with Volubilia 2013, Morocco (Mourvedre, Tempranillo, Vin Gris) rose — The wine was smoky and complimented the saltiness of the olives very well.
suckling pig, piquillo with Couvent des Jacobins 2005, Saint-​Emilion Grand Cru (Merlot, Cabernet Franc, Petit Verdot) — the suckling pig was beautifully seasoned and cooked and I wished it had a little more on the plate to really appreciate the chef’s cooking.
cod confit romesco sauce paired with Dido 2013 Montsant (Macabeu, Grenache Blanc) — I was initially doubtful about the texture of the confit cod but this was beautifully done.
longhorn onglet paired with Dido 2013 Montsant (Macabeu, grenache Blanc) — The meat served blue was perfect for me. I peered longingly over at my immediate diners hoping to see if there were any onglet untouched. Not such luck. These discerning diners knew their food! Unfortunately, I was not served more of this wine with this dish because either there was not enough to go round or I was supposed to save the minute drop for this dish. I would have liked to have tasted how the same white would have paired with this beautiful piece of meat.
deconstructed Vinothec cheesecake paired with Rivesaltes 1971 (Grenache Rouge, Grenache Gris, Grenache Blanc) — Deconstructed desserts often suggest more playful plates of food that encompass all the flavours of the classic dish. This dessert I’d say in my own words was cheese with crumble toppings. It was a beautifully fortified dessert wine and as for the cheesecake, I happily passed this on to the other diners who were longing for more. Lucky them and hope they don’t think I am not discerning in their books.