26 June 2018
The Cape’s cold season is when many food and wine lovers enjoy indulging in leisurely culinary experiences – and a highlight will be three innovative, hyper-seasonal winter dinners at Camphors, the signature restaurant of 318-year-old Somerset West estate Vergelegen.
Camphors scooped not only sixth place overall in the latest Eat Out Mercedes Benz Restaurant Awards, but also took the Eat Out Woolworths Sustainability Award. The estate was named the first Biodiversity and Wine Initiative Champion in 2005 and remains renowned for its environmental initiatives.
The theme of the first, one-of-a-kind dinner, planned for Saturday 28 July, will be ‘Progression of our Food Source’. Executive Chef Michael Cooke says the dinner will incorporate influences such as Fair Trade, and how farmers and producers have risen to the challenge of supplying superb ingredients despite the drought and water restrictions.
“At least 80% of Camphors ingredients are sourced from hand-picked small producers. Many have overcome considerable difficulties during the recent drought to maintain the highest standards. It is now our responsibility to do the ingredients justice.”
Vergelegen Hospitality Manager Sharon Hosking says: “We all know that the cooler, quieter months are the ideal time to experiment in the kitchen. However, Michael and his team take this to a whole new level. Seasonal ingredients like citrus and game are transformed into exceptional dishes.
“This is a wonderful opportunity to explore more adventurous dining, and to gain a fresh appreciation of seasonal ingredients. It’s also a chance to enjoy novel, small batch Vergelegen wines brought out only on such special occasions.”
In addition to the three themed dinners, Camphors will continue to offer lunches during winter every Wednesday to Sunday, 12h00-15h00. Guests can select a four course meal, or the whole table can enjoy the famous ‘tour’ menu. This multi-course sequence captures a range of flavours, textures and aromas and draws inspiration from the estate’s fascinating multi-layered history of African, European and Eastern influences.
Bookings: The three themed winter dinners are planned for Saturday 28 July, Friday 31 August and Friday 28 September. The cost per person (including wine and VAT, excluding gratuity) is R795. Booking is essential. Contact 021-8472131| firstname.lastname@example.org.
Camphors Executive Chef Michael Cooke: “It is our responsibility to do justice to outstanding ingredients.”
Karoo lamb, fennel and apricot dish from a previous menu.
Green sunflower, sunchoke, butternut, quince from a previous menu. (Pic credit Gabrielle Holmes).
Vergelegen award-winning wine is the starting point in creating a Camphors menu.
Issued by: Meropa Communications
On behalf of: Vergelegen Estate
Contact: Judy Bryant email@example.com 021 6836464 | 083 2867168