Exhibitions

2005
Earthworks; Tracey Derrick, photo-essay of Riebeek valley farmworkers, toured internationally as part of the Africa Remix continental overview exhibition
Louise Gelderblom and Friends; ceramics from the studio and school of the international ceramicist
The Waters of Life; Tracey Derrick, photo-essay of Zionist baptisms at Monwabisi beach, Cape Town

2006
Air Instruments; Andrew Lord, outdoor mobile wind- sculptures

Forthcoming
April: Very Happy People, Roelie Van Heerden
June: Some Paintings, collaborative works, David Bellamy and Louise Kaye
31 December 2006: Masked Ball
More exhibitions and events will be scheduled

The Emerald Dover Supper Club
This is named after the original old wood and coal fired Emerald Dover stove in the kitchen, the green faded with use since 1880. A six course degustation menu is offered plus an amuse bouche.
Example menu, May 2005
Cream of wild sorrel (suurtjies) soup, with sour cream and walnut dumplings
West Coast Langoustines in a caviar sauce with light garlic and cream
Orange air and orange water, (a jelly of fresh orange and ruby grapefruit juices with an aerosol of neroli (orange flower) and petitgrain (orange leaf) oils
A Hunters pie of Kasteelberg mountain feral pig, springbok and rabbit, in a rich cabernet sauvignon sauce, with juniper berries, thyme and wilde els with a krummel pap and smoor tomato sandwich (made with CFAH sun-dried tomato pesto). Garnished with garden rocket and yellow suurtjies flowers.
Vanilla pod ice-cream served on a confit of CFAH garden mulberries, decorated with 18c gold leaf
A black pepper and Parmesan cracker, served with smoked kudu, hot fried goats cheese and caramelized fennel-pear marmalade
An amuse bouche was offered (a teaspoonful of soft toasted pine nut tameletjie)
Coffee served from a golden pot.

The cost of this per head at present is R200.00. Cost of accom for EDSC guests R200. Only 16 persons are accommodated for the meal. Each month a new work will be commissioned for and released at the supper club.

Our food is both identity and culturally ‘conservationist’.
The signature cuisine is gourmet boerekos, which is to say we are trying to develop an identity rich, local and geographically specific food experience, where as much as possible we utilize local and local wild and traditional old-Cape food sorts and flavours, but where they are presented in a contemporary rather than conservative way. Food as art, where the medium of perceptual development is culinary rather than visual. The CFAH does not wish to offer a Provencal or Tuscan or other European experience, but rather a contemporary South African Swartland experience.

The Cape Francolin Art Hotel
50 Church Street, Riebeek Kasteel, Western Cape, South Africa
PO box 121, Riebeek Kasteel, 7307
davidbellamy@capefrancolinarthotel.com
+00 27 (0)22 448 1176
+ 00 27 (0)84 314 5741