Gastronomy28 SEP4 min
Autumn Dinner with Chef Alix
When plant-forward cuisine meets our Chenin Blanc. An evening suspended beneath the estate pergola.
An open table
Chef Alix crafted a six-course menu inspired by fynbos herbs and vegetables from our biodynamic garden.
Each dish was designed to reveal the minerality of our 2021 Chenin Blanc "L'Aube".
Signature pairings
Smoked beet carpaccio, rooibos olive oil, kumquat zest—a dialogue between sweetness and tension.
For dessert, a pear poached in botrytis sweet wine, served with a Kalahari salt foam.
Author
Aurora Table
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