CHEF DYLAN LAITY X VELD AND SEA wild winter pop up dinner
CHEF DYLAN LAITY X VELD AND SEA
Date: 21 July 2022 6.30pm
Venue: The Veld and Sea Glasshouse at the Good Hope Gardens Nursery, Plateau Rd, Cape Point.
Cost: R750 per person
Join us for a celebration of seasonal flavours with this unique winter pop-up dining experience. This events theme is Winter Wonderland with a farm to table theme.
We are delighted to invite local chef Dylan Laity and his Salt of the Earth team into our gardens and kitchens to create some wildly delicious magic for you all! At this event, he will be using special techniques to tantalise the taste buds and focus his passion on winter vegetables and foraged ingredients. It will be a journey of flavours, including influences from Asia, Europe, South Africa, and many more. The meal will be served in the beautiful Veld and Sea Glasshouse and perfectly paired with local wines.
Please note: Due to the nature of the event, this set menu unfortunately does not cater for specific dietary requirements but we can accommodate for vegan diets if we are notified well in advance.
Vegetarian South Africa and Asia on a plate, using local organic and foraged ingredients.
Vetkoek with mushroom pate, garnished with wild herbs, and dusted with our signature apple vinegar powder to awaken the taste buds
Traditional 3 months aged Korean-style kimchi served both in and on pancakes, topped with an emulsion of smoked tofu, soy, and caramelised raw honey
Fresh Veggies with miso:
An array of fresh seasonal veg and edible flowers served with miso, tahini, and orange sauce.
Our Beetroot Garden
Pickled, raw, and roasted organic beets paired with dried wild mushrooms and almond crumb, foraged herb emulsion, carbonised apple puree and goat's cheese.
Crusted Celeriac Root
Baked celery root encased in a seaweed salt crust, finely diced and marinated in a smoky Rooikrans coal infused oil, paired with capers and apple chutney, mustard emulsion, crispy rice and foraged nasturtiums.
Shaved, caramelised, and pickled cauliflower served with cauliflower stem puree paired with pickled grapes, fried capers, and an aniseed liqueur and wild mint dressing.
Coconut milk mousse with wild berry compote and a nut powder.
Coconut milk infused with orange, lime, lemon, and Tahitian vanilla set with agar-agar seaweed paired with wild num num berry compote, winterberry sauce, and walnut powder.
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