Join us for an evening of fine food and wine to experience the synergy between our craftsmen, proprietor Johnathan Grieve, winemaker Corne Marais and head chef Dale Stevens. Each evening we will dive into a different aspect of Avondale’s unique approach to biodynamic and organic farming and slow winemaking, followed by a farm-to-fork FABER meal.
Thursday, 28 October 2021
ANIMA FOOD AND WINE PAIRING
Enjoy a comparative tasting of the 3 different Chenin Blanc blends (barrel-fermented, orange wine & clay pot fermented) used in the award-winning Avondale Anima, followed by a 3 course dinner with Avondale Wine pairing.
R 595 per personFABER
To make a reservation, please call 021 202 1219 or email email@example.com.
Please notify us of any allergies or dietary requirements upon booking.