BY ROBYN ANTHONY
From locally sourced ingredients to beautifully presented heritage dishes, A Taste of The Plantation was a feast for both the eyes and the taste buds.
I recently had the privilege of attending A Taste of The Plantation, an evening that showcased the venue’s award-winning cuisine while celebrating the rich heritage and stories behind Eastern Cape food.
The heritage theme for the evening ran through the beautiful décor as well as the perfectly curated menu by Chef Annelie Oosthuizen.
Everything was made from scratch using ingredients steeped in rich heritage and history. According to Oosthuizen, they only use local suppliers and build relationships with smaller and medium-sized businesses, something that really shows through in the quality of the dishes.
A journey through heritage flavours
Our food journey started with a delicious trio of roasted red pepper soup with whipped Peppadew feta, chicken and prawn dim sum, and a handmade oxtail pie.
Next, we were served calamari and a springbok phyllo pastry in an “alternate drop” style, which basically means every second person receives a different dish. Oosthuizen explained that it’s a more fun way to get people to share and engage with one another around the table, and it definitely got everyone talking.
The mains were presented in smaller versions of some of The Plantation’s signature dishes. From lamb shank to beef short rib and pork belly, each dish was more decadent and delicious than the next.
Saving the best for last
My favourite part of the meal was dessert.
A beautifully presented milk tart cheesecake with the smoothest and lightest mousse I have ever tasted, infused with a lovely rooibos flavour, was the perfect way to end the evening.
More than just a meal
The whole meal was a feast for both the eyes and the stomach, and I would definitely recommend The Plantation to any couples getting married or any companies or individuals looking for a venue for an event.
Not only is the food a real taste experience, but the venue itself is beautiful, with the friendliest owners, Sarah and Ralph Dirsuweit, making you feel welcome from the moment you arrive.
One of my favourite parts of the evening was hearing Chef Oosthuizen share the stories behind the Eastern Cape table, explaining the origins of the heritage foods and how those unique flavours are woven into the memorable events hosted at The Plantation. It added another layer to the experience and made every dish feel that much more meaningful.
I, for one, cannot wait to visit again.
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