Take Note Foodies and Winos!

Chef Grant Lynott has prepared a special lunch menu with a selection of sustainably-sourced fish, meat and vegetarian dishes, embracing local, wild herbs and plants. Wine tasting from producers who are at the forefront of honouring nature in their products and processes, Bosmans and Villiera, will be pouring their finest and wildest wines to taste. Beers, fynbos-infused gins and cocktails will also be available from our Wild Bar.

Menu:

• Forage/Arancini: crumbed and deep-fried risotto, wild mushroom fricassee, wild garlic and African sage

• Organic/Heirloom Vegetables: sourdough panzanella, sour fig emulsion, caramelized BBQ aubergine, parmigiano reggiano

• Fishing for the future/Trout: freshwater trout ceviche, pico di gailo, wild rosemary and garlic aioli, radish and its shoots

• Biodynamic/Duck: rooibos vinegar pickled alliums, smoked chilli BBQ, coal-fired duck, john the breadman brioche roll

• Sustainable/Venison: honeybush smoked kudu loin, fermented red cabbage crudito, charred corn, taco

To book, click here and select "Book tickets for The Greyton ReWild Weekend.”