Bertus Basson prepared lunch at Oneiric in his outdoor kitchen

 Oneiric; (adj) "what dreams are made of"

Shan Pascall welcomed us with a glass of Oneiric Sauvignon blanc

The table laid for the guests in the wine cellar

Food preparation in progress

Bertus Basson in his travelling kitchen

Canapé: Pulled pork, Bread and olive tapas

Cathy Grimes watches Bertus at work in his outdoor kitchen

"TK" - Thomas Kelly made sure we were well looked after

Bertus explained the menu to the guests

We ate family style and everyone helped themselves from central platters
1st Course: Organic asparagus, nasturtium, Iabneh and beetroot / Oneiric Sauvignon Blanc 2010

2nd Course: Southern buttermilk Barbel with cream polenta and sweet corn / Oneiric Chardonnay 2010

3rd Course: Reenendale grass-fed Entrecote with organic
roots, warm barley and hammock salad / Oneiric Shiraz 2009 / Oneiric Cabernet Sauvignon 2009

4th Course: Elgin Apple sorbet with raisin puree, vanilla spoom and crumble / Oneiric Sauvignon Blanc 2010

Cheese: Ash Camembert / Oneiric Cousin Jack 2009

A beautiful arrangement of Elgin roses

Faces of Oneiric:
Jen Pascall 

Matt Pascall

Shan Pascall

Blaize Pascall

Shan with Bertus Basson

Bertus

 Jen Pascall's hand painted buttons and tiles

The Oneiric tasting room

 The winery

 © John & Lynne Ford, Adamastor & Bacchus 2013