In today’s world, where sustainability has become a pressing concern, the concept of sustainable luxury is gaining traction. It combines the best of both worlds, offering a sense of splendour and indulgence while prioritising ethical practices and environmental consciousness.

For Eat Out’s inaugural The Art of Food boutique event, guests are invited on a remarkable journey that seamlessly merges the realms of gastronomy and sustainability, with a focus on the concept of craftsmanship and precision – a key philosophy of our headline sponsor, motor brand Lexus.

The location

The event unfolds at the Dylan Lewis Sculpture Garden in Stellenbosch – a captivating artistic haven in the heart of the winelands. Carefully selected to embody the essence of sustainable luxury, the garden features eco-friendly materials and utilises renewable energy sources set against the backdrop of majestic mountains and rolling vineyards.

As guests step into this enchanting space, they are greeted by a sense of tranquillity and an ambience that whispers of a unique culinary experience ahead.

The menu 

Central to the event is a menu curated by two Eat Out 3-star chefs, each known for their culinary finesse and commitment to sustainable practices. Ryan Cole of Salsify at the Roundhouse joins forces with Johannes Richter from The LivingRoom at Summerhill Estate (Eat Out Woolworths Restaurant of The Year) to create an edible story where every dish is a masterpiece.

“I think the reason Ryan and I get along so well is because we share a common ethos when it comes to cooking,” says Johannes. “This made it relatively easy when creating the menu as the synergies between our cooking styles meant it made finding balance between each of our courses quite simple.”

Ryan says that although Johannes tends to lean more towards Japanese technique, there’s a backbone of classic training that underpins both their menus. “We looked at what was required and split the menu up dish by dish, working together to ensure that there is a sense of balance as the meal progresses.”

Meticulously crafted using locally sourced ingredients, the menu celebrates the rich biodiversity of the region. Eat Out has proudly partnered with ABALOBI, a South African social enterprise dedicated to empowering small-scale fishing communities and promoting transparent, fair-trade practices. Through this collaboration, guests will savour the finest ‘Fish with a Story’ – ensuring a traceable and ethically sourced meal.

“It’s about an awareness of how we fit into the natural world and realising not everything is ours for the taking if we want to continue to benefit and enjoy it,” says Ryan. He will be serving species and coastal pantry products sourced directly from small-scale fishermen and -women working with the ABALOBI programme.

Johannes echoes this. “Preserving what we have now for generations to come and making sure that what we do use is treated with utmost and absolute respect. I think this is especially true when it comes to our lesser-known endemic ingredients – there’s so much to explore and enjoy if we do our part to preserve them.” He says he’s got some beautiful local Kokstad truffles which he’ll be using for one of the courses.

The chefs’ expertise will shine through as they showcase the diverse flavours, textures, and aromas that are achieved while respecting the environment. From farm-to-table delicacies to plant-based creations, the menu embraces sustainable farming, reducing food waste, and supporting local producers.

“We don’t want to give too much away but I’m very much looking forward to our starter which will be cooked over open fire,” says Ryan. “And our petit fours where we’ve combined what we do at each of our restaurants. The menu is very much a collaboration of Salsify and The LivingRoom dishes; our shared culinary style meant that there was a natural harmony to the menu from the get-go.”

Things to sip 

To keep guests hydrated, they will enjoy a host of drinks all produced by premium local brands. Cocktails will be mixed using Malachite Fynbos Gin – a celebration of the beauty and wonder of the Cape Floral Kingdom. The gin is an adventure into the subtle, delicious and delicate aromas unique to fynbos. Wine lovers will get to revel in glasses of fine wine from Stellenzicht – which pursues excellence through sustainability and regenerative farming. The wine farm is located a mere 5.3km from the event location, allowing us to minimise the carbon footprint. For those with a penchant for something chilled and carbonated, Devil’s Peak beer will be available. Devil’s Peak Beer is a renowned local craft brewery committed to both exceptional beer and sustainable practices. They source their ingredients locally, supporting nearby farmers and reducing transportation emissions, and prioritise water conservation through efficient brewing processes and responsible wastewater management. Additionally, they promote recycling and use eco-friendly packaging materials, while still showcasing a design aesthetic that’s interesting and appealing. The water served to guests will be Evian, a brand that strives to preserve the natural purity of its water by investing in renewable energy sources and eco-friendly operations – so that consumers can enjoy refreshing water while knowing they are supporting environmental stewardship.

Immersive experiences

At the heart of sustainable luxury lies a deep-rooted philosophy that extends beyond culinary excellence. Guests will have the chance to interact with the chefs and have discussions about topics like ethical sourcing, zero-waste practices, and the importance of conscious consumption. They’ll be encouraged to engage in meaningful conversations, fostering a sense of collective responsibility towards a more sustainable future.

As guests leave the gathering, it’s our hope that they take with them a renewed sense of appreciation for sustainable practices and a commitment to making more conscious choices.

Due to the nature and style of The Art of Food events, attendance is by invitation.