Camphors Restaurant, the signature restaurant of the 308-year-old Somerset West wine estate Vergelegen, will be holding three innovative dinners this winter, celebrating hyper seasonal dining.
The theme of the first dinner is the ‘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.”
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| camphors@vergelegen.co.za.
