Alex Mueller of Pure Restaurant will team up with Clayton Reabow of Môreson Wine Estate for a food-and-wine pairing on 30 April.

Look forward to delights such as ostrich tartare with smoked peppers, quail breast and egg, porcini foam soup with calamari cannelloni, pan-fried cob on peas with merlot reduction, veal fillet with oxtail truffles and sweetbreads and potato celeriac mash.

Dessert is decidedly South African – quince ravioli and chocolate sorbet. The cost is R300 per person, including wine.