Featuring:

Veld and Sea: A foraged menu will be served, showcasing the unique flavors of the Cape Peninsula. Situated against the fynbos mountainside and nestled between the two oceans, Veld and Sea is an immersive educational space offering wild food foraging workshops and nature-based events. “With nature as our classroom and food as the medium to share ecological knowledge, we hope to inspire reciprocal relationships with the land and ocean as we track the edible landscape through the seasons and rediscover our local wild flavors.”

The Veld & Sea kitchen is a women-led culinary space guided by seasons, tides, and wild flavor. Chefs work directly with the edible landscape—from coastal seaweeds and shellfish to aromatic fynbos herbs, edible flowers, and seasonal produce—creating dishes that reflect the ecology of the Cape. Understanding taste and place is central to their work, with natural processes forming the palette they cook from. Every wild flavor has an ecological story, and food is used as a medium to share that knowledge with guests. Menus celebrate seasonal abundance and deeply nutritious wild food, aiming to inspire curiosity, respect, and wonder for the natural world.

Muizenberg Wine Club: Local wines paired with dinner and music. The Muizenberg Wine Club brings together curious drinkers, local enthusiasts, and visiting wine lovers. Tastings are informal and welcoming, designed to encourage conversation, learning, and enjoyment without intimidation or pretense.

Vinyl Destination: On the decks all evening.