THE CLIENT

CherryTime

THE BRIEF

To create a lunch set within a working cherry orchard on the farm, an experience rooted in place, season, and simplicity.

THE RESULT

Set deep in the cherry orchards of Ceres, the table was designed as an extension of the landscape – unfussy, generous, and anchored in fire cooking. In collaboration with Juwan Beyers Food Design and Chef Strone Henry, we developed a menu that celebrated the cherry, woven through each course.

The result was a farm-style lunch that balanced sweetness, acidity, and smoke, celebrating the cherry in its many forms, from fresh and bright to slow-cooked and richly reduced.

THE MENU

Bread:

Potbrood cooked on fire

With burnt butter, cherry chutney and seasonal pickles

Starter:

Cape bream carpaccio with cherry rounds, roasted sesame, cherry dressing, fresh herbs

Mains:

Cumin, rose and cherry syrup basted chicken thigh kebabs with a dukkah crust

Zucchini fritters

Grilled whole veg on the fire with yoghurt dip

Cucumber, fennel, cherry and feta salad (find the recipe under recipes)

Fire cooked potatoes

Garlic lemon aioli

Photos: Soulty Films