The Forage Restaurant concept with its emphasis on the history and heritage of the Cape is presenting an exceptional five course indigenous dining menu complete with wine pairing from the estate to celebrate. The Forage team goes back in time, recreating traditional food from the area, giving it a cosmopolitan spin while celebrating South Africans heritage, culture and history on a daily basis. Forage is the only restaurant in South Africa to do so.
Forage was inspired by the Khoisan (Indigenous people of the Northern Cape and a mixture of the original San hunter-gatherers and the later-arriving KhoiKhoi) who foraged the land for their daily food way back in the 1800s.
Like their predecessors, the Forage chefs hunt for special wild weeds and home-grown edibles throughout the exquisite 1000 hectare Wildekrans Wine Estate. They also only harvest what nature allows them to and what they need.
All other produce and ingredients are sourced from local artisans and farmers.
This special process happens under the watchful eye of internationally recognised executive chef, Greg Henderson. Having carefully selected his ingredients, he adds tried and tested cooking techniques of old, transforming them into 21st Century gastronomic adventures with modern flavour profiles.
The result is a veritable showcase of regional, indigenous cuisine that highlights the South African culinary heritage and creates an exceptional dining experience that perfectly reflects the multi-layered flavours and culture of the Cape.
The Heritage Day menu offers a variety of unusual and delicious flavours spread across five delectable courses for R455. Optional wine pairing costs an additional R150.
Groenland – a deciduous fruit and port terrine with wild mustard snow, fallen nuts and apple textures paired with Wildekrans Sauvignon Blanc – In the early 1800s, the Elgin Valley was known as the Groenland which inspired settlements in the area where deciduous fruit farming was established by the Motleno brothers.
Houw Hoek 798 – Sewejaartjies – an oak smoked olive explosion with root petals, protea nectar, wild fennel foam and a fermented leek and rhizome paired with WildeKrans MCC Brut Rose 2015 – When Lady Ann Barnard passed over the Houw Hoek road in 1798, she saw quantities of the most brilliant everlasting flowers, pink with black hearts. These sewaartjies would later become the most recognisable exports of the Overberg.
Botrivier 1700 – Gouga – chicory butter short rib with wild wheat granola, whipped beef tallow, sweet corn textures and botterskorsie paired with Wildekrans Barrel Select Cape Blend 2014 – Before western occupation, the area was home to Khoi herders who pastured their livestock along the banks of the river up until the 17th century. To them, the river was known as gouga, which means “lots of fat and butter”.
Villiersdorp – 1922 Moskonfyt – Tricale Crusted Eland, moskonfyt, veld patat (little oaks roots), paired with Wildekrans wine Estate Barrel Select Shiraz 2014 – From the early 20th century, farming in Viliersdorp was mostly centred on grape growing for wine production. During the great depression (1929 – 1939) residents found an innovative way of utilising the harvest they have not been able to sell by turning the grapes into a preserve syrup or jam known locally as moskonfyt.
Heidelberg – 1817 Honeywood Farm – Honey Pollen – a fynbos honey explosion that includes honey comb shards, honey lavender sponge and amber honey ice cream – Caves within the conservancy contain artefacts and paintings ranging from the middle to late stone age and believed to be the work of hunter gatherers. By the time the earliest voyages from Europe called at the cape, the herders that of the Khoikho, occupied most of the coastal region, while the hunter-gatherers had moved to the mountainous areas or inland to areas not suitable for domestic livestock. Honeywood is a working honey farm, producing delicious fynbos honey which is available for sale to guests and retailers.
To explore this unique culinary feast, call 028 284 9488 or email email@example.com to book.
Regret no children under the age of 12 may be accommodated in the restaurant. Children will be accommodated at the tasting room and outside play.