If you’re an admirer of fine wines and an appreciator of good food, then you don’t want to miss out on the opportunity to join Vondeling for their Harvest Table on the farm in the heart of Paardeberg. On Saturday 9 March Vondeling will be collaborating with the chef’s team from Food Fanatics in what promises to be a delectable feast, celebrating the crop of this year’s harvest, at their annual communal table luncheon.
Guests will be treated to a beautifully presented and wholesome lunch prepared by owner Elaine Rosseau & head chef Elrika Kruger of Food Fanatics. Guests can look forward to the very best in fresh and flavoursome fare such as succulent lamb ribs in a coriander, lemon and thyme crust, followed by roasted chicken, lamb shank in puff pastry pie, pumpkin with salted caramel and cashew brittle, freshly picked garden crop with aioli and crushed parmesan potatoes.
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As if the sound of these truly South African dishes is not enough to completely whet your appetite and have you salivating, malva pudding and peppermint crisp ice cream tart will be the sweet ending to a perfect lunch.
With lush vineyards, soul food, unbeatable views of the Paardeberg Mountain and only the finest Vondeling wines on offer, you’re guaranteed to have the perfect day out.
The cost is R395 per person and includes the complete Harvest Table menu. Vondeling’s award-winning wines will be on offer at their cash bar and guests can choose from a selection of 13 wines ranging from bubbly, Sauvignon Blanc and Chardonnay to light, summer reds and hearty Cabernet Sauvignon. Other beverages on offer will include mineral water, beer and soft drinks.
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Guests are encouraged to arrive from 11h30 to sample Vondeling’s wines on the shaded veranda until lunch will be served at 12h30. Seating is limited and a pre-payment secures your booking. For bookings and enquiries contact Mariaan Harris on 021 869 8339 or email her at [email protected]
VONDELING HARVEST TABLE LUNCH MENU
Saturday 9 March 2019
ON THE TABLE
Artisan breads – sourdough and ciabatta
Garden Crop – served with herb aioli
Lamb ribs with coriander, lemon and thyme crust
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HARVEST BUFFET
Roasted farm chicken with garlic, thyme, paprika and lemon
Lamb shank and pearl onion puff pastry pie
Lemon, parmesan and red onion crushed roast potatoes
Pumpkin with salted caramel and cashew brittle
Green Salad with baby gem lettuce, kale, celery, shaved fennel, garden peas
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SELECTION OF MINI DESSERTS
Malva pudding
Peppermint Crisp ice cream tart
