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Oranjezicht City Farm teams up with The Cape Milner Hotel to showcase locally sourced, organic produce

Fancy a dinner enjoying food that's been grown just a few kilometers away?

27 Oct 2017

Nose-to-tail and root-to-stalk eating is a movement that eschews the mass production and waste of food, encouraging people to make use of the entire animal and plant when cooking, encouraging a raised level of consciousness when it comes to what we eat as well as how we prep and eat it. 

ALSO READ: Why nose to tail is a way forward in sustainable eating

The Cape Milner is creating a new era in dining, making both a mindful and creative effort to ensure that the ingredients used for the menu, along with the style of cooking and waste management practices, promote sustainable and ethical dishes.

The new menu has been fashioned from fresh, organic produce sourced in the heart of the City Bowl, along with free-range meat supplied within a 100km radius of Cape Town.

What to expect
For starters, guests can enjoy the trio of local beets, pickled and baked in salt dough, served with carpaccio, garden herbs, goat's cheese and drizzled with a shallot vinaigrette.

For mains, delight in grass-fed braised lamb shoulder, crispy tongue, confit belly and pan-fried loin served with local pak choy, wild mushrooms, hay smoked potato, grapefruit segments, egg yolk puree and a rosemary jus.

For those who have a sweet tooth, the Honey and Lemon dessert is a must. The dish incorporates a mouth-watering combination of honey parfait, honeycomb, lemon pearls and classic lemon meringue. 

The set menu dinner will cost R345 for 3-courses to R435 for the 3-courses including a wine pairing with local Cape wines.

The promotion is valid from 1 November and runs until the end of March 2018, with the menu changing slightly as different seasonal vegetables and herbs become available.

To book, call 021 426 1101.

ALSO READ: Urban food farming: changing the way we eat

Read more on: cape town  |  seasonal foods

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