EVENTS | Food and Wine Dinners at The Twelve Apostles This Winter

Food and Wine Dinners at The Twelve Apostles This Winter

The Twelve Apostles Hotel and Spa

19h00

Friday

20 April | 25 May | 29 June

Join the 12 Apostles Hotel for one of the upcoming food and wine paired dinners, featuring 3 different local wine estates.

FOOD AND WINE DINNER GROOTE POST

Friday 20 April

The historic Groote Post farm, owned by the Pentz family and situated in the Darling Hills, presents a rustic and rural atmosphere with undulating hills, vast open spaces and warm country hospitality. Together with Head Sommelier Gregory Mutambe and Executive Chef Christo Pretorius, you are guaranteed a stunning evening of food and wine.

Time: 19h00 for 19h30
Price: R 695 per person including food, wine, water and gratuity

 FOOD AND WINE DINNER GRANGEHURST

Friday 25 May

Grangehurst Winery, established in 1992 by winemaker Jeremy Walker, is a specialist red wine cellar in Stellenbosch, situated on the slopes of the Helderberg mid-way between Stellenbosch and the False Bay coastline. Initially only growing three grape varieties Cabernet Sauvignon, Pinotage and Merlot, Shiraz was introduced in 2003 and Petit Verdot in 2006. The Grangehurst property is too small to have any significant vineyards of its own and thus sources grapes from prime vineyards in the coastal region of Stellenbosch. With Winter almost upon us, this is the perfect time to savour the perfect pairing of Chef Christo’s seasonal flavours with a few of the Estate’s most popular varietals.

Time: 19h00 for 19h30
Price: R 695 per person including food, wine, water and gratuity

FOOD AND WINE DINNER BEYERSKLOOF

Friday 29 June

Established in 1988 Beyerskloof is known globally as the “Home of Pinotage”, the only indigenous South African variety. Pinotage forms the foundation of the passion, commitment and dedication that is lived out at Beyerskloof. Beyers Truter & son Anri Truter work together in making the best wine the respective vintage can deliver, guided by the specific conditions of the harvest. As a rule, Beyerskloof still ferments in the old-fashioned way by using open-air fermenters. The barrel maturation cellar which stores new French oak barriques forms a crucial element of the Beyerskloof winemaking philosophy.

Time: 19h00 for 19h30
Price: R 695 per person including food, wine, water and gratuity

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