AN EVENING WITH PIETER ‘BUBBLES’ FERREIRA

Join us for an evening devoted to exceptional pairings, showcasing the artistry of winemaking from Graham Beck alongside a menu curated by Executive Chef Mathew Armbruster and Sommelier Karl Rohlandt.

Pieter ‘Bubbles’ Ferreira, Chief Operating Officer of Graham Beck, has been with the estate since the maiden vintage in 1991, he has been instrumental in cementing the winery as one of the world’s leading producers of premium Cap Classique. Pieter has recently transitioned into the position of Graham Beck’s Chief Operating Officer (COO), after a remarkable 32 years at the helm of the cellar.

This next adventure is one of his greatest yet, as he continues to establish Graham Beck as the Cap Classique of choice. “For over three decades, Graham Beck has been my home. I was there for the very first vintage that took place under the stars and look forward to seeing what is written in them for me next!” smiles Pieter.

Indulge in a five-course experience, where each course pairs with a selection of wines and follow the journey of Pieter’s craft as you savour each sip alongside delectable culinary creations crafted by Chef Mathew.

Don’t miss this exclusive opportunity to immerse yourself in the heritage of this estate and discover Pieter’s extraordinary dedication to crafting sparkling wines of authenticity, consistency and supreme elegance.

Bookings are essential. Please phone 031 001 0200 or email reception@thechefstable.co.za to book, as this is an evening you don't want to miss.

THURSDAY 3 APRIL 2025 • 5:30PM

• 5 Course Menu with Wine Pairing

• R845 per person

• Excluding any additional drinks and gratuity

• Bookings from 5:30pm

• Venue: The Chefs’ Table, Umhlanga

NEXT EDITION OF RESTAURANT WEEK SOUTH AFRICA

Restaurant Week South Africa’s next edition will run from Friday 28 March until Saturday 3 May. Enjoy a two course lunch for R375 per person, or a three course dinner for R475 per person, excluding any drinks and gratuity.

We have sourced local and seasonal produce this autumn and the menu is a culinary delight ensuring there is something for everyone to enjoy.

Bookings are essential and tables are limited.
Book your table through the Restaurant Week website.

Please note that the menu is subject to change without notice.

28 MARCH - 3 MAY 2025

• 2 Course Lunch Menu - R375 pp

• 3 Course Dinner Menu - R475 pp

• Excluding any drinks and gratuity.

• Please note we are closed on Sundays, except for Sunday the 20th April and Sunday the 27th April.

MAKE IT YOUR OWN

The Private Dining Room at The Chefs' Table offers a unique and customisable experience and is a refined setting to enjoy Chef Mathew Armbruster's contemporary cuisine. It is our most intimate and charming space, well suited for parties as small as 6 and as large as 12 guests for a seated lunch or dinner.

We offer a luxurious menu and our sommelier will be on hand to assist with any wine choices.

Whether you are planning a three-course luncheon or an elaborate dinner, our team will be delighted to create a special experience for you and your guests.

It is the perfect space for a special celebration or for a professional meeting. The room has air conditioning, a projector and screen, a sound system, power points and WiFi.

For more information, please contact our Reservations team.

OPTIONS INCLUDE

• Private dining for up to 12 guests in the Private Dining Room.

• For larger functions and events all of the restaurant can be booked.

• Air conditioning.

• Projector and screen.

• Sound system.

• Power points.

• WiFi.

• A minimum spend policy of R6450 does apply (excluding gratuity). Should you spend less, the difference will be added to your final bill.

• A deposit is required to secure use of the room-this is deducted off your final bill.

• We do charge a once off décor surcharge of R500 if any décor is brought in by the guest.

• We do not provide any décor ourselves.