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The Event


26th of January 2019 4pm – 8pm 

Hosted in and around the Veld and Sea cabin at the Good Hope Gardens Nursery in Cape Point, this early dinner will centered around the ethos of sustainability with products and produce sourced locally and ingredients foraged and harvested from the nursery’s gardens, mountainside and nearby coastline. This four-course vegetarian meal will feature organic vegetables, indigenous edible plants, seaweeds and edible flowers.

There are limited seats available at this special summer infused experience, so make sure to book soon.

Please note, due to the nature of this meal no special dietary requirements can be catered for. Please bring your own drinks to enjoy with the meal – corkage will not be charged and ice will be supplied.

The menu will be determined by hyper local and seasonal availability, a true culinary celebration of all things wild.

The experience will be created, led and fed by wild food forager Roushanna Gray and wild chef Gemma Hancock.

COST: R450 per person

VENUE: The Veld and Sea cabin at the Good Hope Gardens Nursery in Cape Point.

When and where?

Veld and Sea kitchen classroom

Sat 26 Jan 2019 at 4:00 PM (SAST)
Sat 26 Jan 2019 at 8:00 PM (SAST)

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