On 22 April, Four Seasons Hotel The Westcliff welcomes Babylonstoren to the table for the first of four exclusive seasonal dinners. And for those who know the Cape, this is what dreams are made of.
Babylonstoren is not merely a wine farm. It is one of the most celebrated estates in the Cape Winelands, a working Cape Dutch farm of extraordinary botanical diversity at the foot of the Simonsberg in Franschhoek. Here, the kitchen follows the garden, the garden follows the season, and nothing arrives before its time.
Each of the four dinners will be shaped entirely by what the farm and cellar offer at that precise moment. Produce is harvested directly from Babylonstoren’s celebrated gardens. Wines are selected by cellar master Klaas Stoffberg to reflect the very best of that season.
“There is something about walking slowly through those gardens that brings you back to what cooking is truly about,” says Chef Rudi Liebenberg, Executive Chef at The Westcliff.
The autumn opener celebrates the olive. Guests arrive to canapés including an oyster with Babylonstoren’s Coratina extra virgin olive oil, paired with Sprankel Cap Classique. The menu moves through trout mi cuit, ricotta agnolotti with sun-dried tomato and olive crumb, and fire-roasted beef rump with a beef cheek and truffle bone marrow pithivier — each course perfectly paired.
Following autumn, the series continues with winter (25 June), spring (23 September) and summer (3 December) editions. Guests who attend all four will experience Babylonstoren across an entire year, at one of Johannesburg’s most prestigious addresses.
Places are strictly limited. R1 750 per person, inclusive of wines and gratuity. Book via Dineplan or [email protected].
