Bernard and I were invited to the first of the Full Moon Dinner Series at ON19 at The Westin. It was an evening of farm-to-table dining, biodynamic wines pairing from Avondale Wine and an informative astrology teaching, paired with a diagram of our own star alignment.
On the 19th floor of one of Cape Town’s premier hotels, we watched the sunset whilst sipping cocktails and mingling with fellow foodies. Should you attend yourselves, the evening is set to celebrate your connection to the cosmos in a completely unique way. ON19 is one of Cape Town’s finest vantage points to tune into the cosmic cycles and marvel at your special place in the universe, all whilst dining in style with a delicious three-course meal.
We had the opportunity to meet Cape Town’s foremost astrologer, Dianne Garven. When you book, you provide the dates, times and places of birth of yourself and guests. On the night, you will find personalised star charts that certainly get people chatting and engaging with what looks like higgledy piggledy lines and shapes. It’s certainly something you don’t experience every day. Dianne then explains how the chart works and answers any questions, even sitting with you to uncover yours.
The 3-course dinner is styled by ON19’s Executive Chef, Anerith Smythe. The dinner occurs each month on the night of full moon, and really is something unique and informative (and delicious, might I add).
Arrival time 7pm
Wines Avondale Estate, Paarl
Price R315.00 per person excluding/including wines
Bookings Please provide time, date and place of birth of yourself and your guests on booking. Email ON19 at to reserve a seat for the next Full Moon Dinner or visit www.on19restaurant.co.za for more info.
Each month the menu and wine selection changes, so you’re in for a natural treat either way. The menu we were privileged to enjoy:
Natural pickings (Sharing)
Organic baby vegetables and bocconcini with pistachio banga couda.
Lamb fritters, Hay smoked beef and potted duck liver with fresh bread and onion marmalade
Satsuma and Soy glazed Salmon trout
Vanilla parsnip Puree, warm Bulgar wheat salad, coriander and fennel gremoulata, grilled baby onion, Honey and miso jus.
Charred Beef fillet
Smoked aubergine puree, bone marrow fritters, pickled baby beetroot, potato fondant, black cherry jus
Spinach, feta and butternut Tortellini
Roasted pumpkin seeds, tomato concasse, truffle buerre noisette, cashew nut crumble and butternut gremoulata
Coconut white chocolate and caramel milk chocolate truffles, date chocolate pudding, stratiatella ice cream
Honey and nuts
Photography Bernard Myburgh Words Lisa Wallace