To celebrate the change of seasons and the magic of Spring, join us in collaboration with Chef Rickey Broekhoven from Onshore Bakery for our Spring Equinox Fine Dining Lunch as part of the Stanford Culinary Festival.
On Sunday 2 October, guests will be treated to an afternoon of cheese and honey inspired fine dining, coupled with some of the best wines in the Overberg. The delectable menu will be featuring no less than 5 magnificent plated courses meticulously prepared by Chef Rickey.
Find a cozy nook in our Veranda venue at Klein River Cheese farm, and indulge in the fresh spring fine dining menu, which as always, will showcase the best of our Klein River Cheese.
Come and celebrate the Spring Equinox in the country, the Klein River way.
🍁 R600 per adult (please specify dietary requests on checkout).
🍁 A cash/SnapScan bar with hot drinks, local bubbles, wine, beer, soft drinks, juice, mineral water and cheese to take home will be available throughout.
🍁Arrival at 11:30, lunch to be served at 12:00.
The minimum group size is 2 persons.
Prices include all lunch courses, VAT & 10% Service Fee.
Note that we have very limited availability for this unique event, so book early.
While we are thrilled to offer this exclusive opportunity, we are subject to South Africa’s government-mandated Covid-19 business restrictions. If outdoor dining or small group gatherings are not permitted the date of your reservation, we will reschedule to the best of our ability and/or offer full refunds.