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When: Saturday 17 October 2015
Time: Starts with drinks at 6.30 pm.
Venue: Olive Press start, Manor House end.
Price: R450 per person and tickets are limited
Status: Passed

On Saturday 17 October  diners will be able to ‘rove’ with Boschendal’s resident beef farmer and butcher Mark Muncer as he shares our passion for natural, ethically raised meat.

We are hosting our second progressive dinner where guests will be able to enjoy drinks and a 3-course dinner spread over 4 different venues on the historical Boschendal Farm.  The venues are all within easy walking distance but we recommend bringing something warm to wear for the walk between the venues.

One of the venues we will visit is our new artisan butchery where Mark will share his insight on what to look for, and what to ask for, when purchasing top quality meat.

Mark will be joined by our executive chef Christiaan Campbell who will be using Boschendal pasture-raised Angus beef, Karoo Lamb and free range pork in his delicious farm-to-table fare.

This promises to be both an informative and enjoyable evening.

 

BOOKING DETAILS:

 

Date:                       Sat, 17 October 2015

Time:                       From 18h30.

Cost:                        R450 pp.  (Includes welcome drink, starter with wine, mains with wine, dessert and coffee)

Bookings:                reservations@boschendal.co.za or +27 21 870-4274

Information:            www.boschendal.co.za/events

                

We are offering special rates on accommodation in our luxury cottages for visitors wishing to overnight at Boschendal.   Visit www.boschendal.co.za for more information.


Explore The Boschendal Estate

Our Wines

Given our exceptional winemaking heritage of almost 300 years, the Boschendal cellar masters meticulously balance rustic tradition and modern innovation to produce classic, fruity wines while upholding the ecological integrity that has become synonymous with our brand.

Accommodation

Guest accommodation is a recent addition to the farm with luxury accommodation ranging from the historical Herbert Baker designed Rhodes Cottage to beautifully restored farm labourer cottages. With emphasis on stylish simplicity the guest cottages are authentic, rural yet contemporary in character.

Eat & Drink

The Cape Dutch farms were historically renowned for their warm welcome and generous hospitality. What crowned this welcome was the Cape table, laden with wholesome dishes made from ingredients from the farm’s werf and fields.