Food

One&Only Cape Town’s Resort Chef, Henrico Grobbelaar and his kitchen have risen to the delicious challenge of creating a bespoke, plant-based menu for this year’s One Blue Heart gala. Chef Henrico explains his thoughts behind each dish, stating, “To bring the ocean into a vegan menu, and simultaneously, in the interests of the lowest possible carbon footprint, to use only local ingredients, is challenging. I tried to amalgamate the core concepts of the event into every aspect of the menu; using only local produce, recreating elements of the ocean and keeping everything plant-based.”

Guests can look forward to the likes of lemon caviar, King Oyster Mushrooms, cashew foie gras, puffed capers, plum and vanilla almond clafoutis and vegan vetkoek amongst plenty more on the creative menu. This year, there is a twist on a traditional dining practice, with the menu being vegan and guests who prefer meat, needing to elect for the meat option. Those guests will enjoy chicken from those practicing regenerative farming.

Each course is as environmentally conscious as they are beautiful, visually inspired by oceanic elements such as brightly coloured coral, mysterious beachside rockpools and golden sandy bays. Every ingredient has been carefully considered for its effect of the planet and all waste is reused as part of One&Only Cape Town’s internal food wastage recycling system.

Plated Dinner

Vegan Starter

Periwinkle Puddle of Harissa Hummus, Semi Dried Tomato, Roasted Butternut,

Char Brussel Sprout, Purple Olives & Puffed Capers (Gluten Free & Veg)

Vegan Main

King Oyster Mushroom, Pearl Onion, Baby Garden Carrot, Parsnip Cauliflower Puree,

Roasted Buckwheat & Porcini, Velouté (Gluten Free & Vegan)

Protein Main Option

Chicken Supreme, Parsnip Cauliflower Puree, Baby Garden Carrot,

Pearl Onion, Roasted Buckwheat & Chicken Jus (Gluten Free & Vegan)

Vegan Dessert

Beadlet Confit Plum and Vanilla Almond Clafoutis, Nectarines,

Apricot Ice Cream & Crème Anglaise (Gluten Free, Vegan, dish contains Nuts)

Read more about this and other zero-waste initiatives here: