The menu, which costs R350 per person, is inspired by the nose-to-tail cuisine of St John Restaurant in London and will comprise a sharing feast of five courses. This will be paired with wines by winemaker Tim Martin, as well as other Cape producers.
The dates for the pop-up dinners are: 3 and 4 March, 10 and 11 March, 17 and 18 March, 23 and 24 March. The dinners, which start at 7 pm each night, are limited to 30 people per evening. Email firstname.lastname@example.org for reservations.
Don’t miss our March issue for a snippet on nose-to-tail eating featuring the best books and local chef’s favourite bits to eat (psst… we also reveal which chef loves skaapstertjies, and which one of them grew up eating tripe.)