On the longest day of the year, the chef Kelly Ryan from Cowhorn Kitchen will bring their elevated cuisine to the estate for a Summer Solstice dinner served al fresco by the river.

In rhythm with the light and the land, enjoy an epicurean experience shaped by fire, garden herbs, and the slow unfolding of the season and paired with biodynamic wines from Cowhorn and Johan.

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GRILLED GREEN STRAWBERRY
FRESH CHÈVRE, TOASTED PUMPKIN SEED, ELDERFLOWER, ARABIAN MINT

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WOODFIRED FLATBREAD
WHIPPED FETA, ROASTED TOMATO CONSERVA, BASIL BLOSSOM, FERMENTED BLACKBERRY HONEY

COAL ROASTED LAMB SADDLE
BLACKBERRY AGRODOLCE, BRASSICAS, PISTACHIO, LEMON THYME

OLIVE OIL CHIFFON
STRAWBERRIES, CHAMOMILE CREAM, BLACKBERRY LEAF