One Ingredient is a unique dining experience that is designed for those who are as excited about what goes in to creating a beautiful dish, as they are about eating it.
The concept is simple: one ‘hero’ ingredient is selected for its versatility and/or seasonality, and showcased across six different courses, highlighting the myriad ways it can be enjoyed. Each course is served with a premium wine from a partnering farm. Only 22 seats are available per dinner, keeping the experience intimate and very festive.
Each course is paired with wine from a local wine farm and presented by a representative, giving you the opportunity to find out a bit more about the wines and how they’re made. With a different farm featured at each One Ingredient, Matt spends a great deal of time searching for incredible wines and producers who are pushing boundaries, and will add that something extraordinary to each dinner.

The Blood Orange Menu

To welcome in the arrival (finally!) of baby-making weather, crackling fires and wintry weekends warmed by wine, June/July’s One Ingredient features a fruit we should all be eating more of in winter:  The Blood Orange.

Characterised by its juicy, crimson flesh and rosy-hued peel, this luscious, succulently sweet citrus packs a punch. Health nerds will be excited to hear that its signature colour is due to the presence of potent antioxidant pigments, and that its filled to the brim with flu-fighting heavyweight Vitamin C. You can almost convince yourself that you’re doing your health a service just by attending (forget the wine for a second.)

But also – DON’T – as we’re lucky enough to have two esteemed wine farms joining us; Bouchard Finlayson and Fable Mountain Vineyards. Located in the lush Hemel-en-Aarde valley, Bouchard Finlayson is a boutique winery famous for its small-batch Pinot Noir, Chardonnay & Sauvignon Blanc, while Fable, situated in the picturesque Tulbagh Valley, crafts artisanal wines based on an ethos of minimal intervention.

The Menu

Crab Mayo, Miso, Blood Orange Feuille de Brick
Poppyseed & Blood Orange Brioche, Crispy Chicken Skins, Paté
Yuzu Marinated Swordfish, Blood Orange Marmalade, Cucumber, Nori Cracker
Ham Hock & Sausage Scotch Egg with Blood Orange, Pommery Mustard
Pan Roasted Duck Breast, Smoked Parsnip, Blood Orange Glazed Endive
Treacle Tart & Blood Orange Custard
Petit Fours
Blood Orange Jaffa Cakes


Date: {Friday 30 June / Saturday 1 July}
Place: {Food LAB, Bree Street}
Time: {18:30 till 22:00}
Cost: {R725 per person} – includes canapés on arrival plus 5 courses and wine
Book: {Email

{Places are available on a first come first serve basis. There are only 22 seats at each dinner so do book in advance to avoid disappointment. Please note that your booking is only secure once payment has been received.} 

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