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Throughout all the recent bans on alcohol sales, the Creation team has been industriously working on something truly exciting to delight their guests now that the bans have been lifted. Known for their creativity and innovation, the team are thrilled to introduce their unique Creation Heritage Pairing Menu

According to Creation co-owner, Carolyn Martin, the new menu is set to honour our nation’s diverse cultures and rich heritage. 

“Food has a wonderful way of evoking memories - of sharing, feasting, loving and caring.”
Carolyn Martin

The culinary team is made up of various cultures that inject diversity and creativity into their creations. A strong guiding principle of theirs is that what grows together, goes together, ensuring that the menu artfully blends nostalgic tastes and textures with a generous side order of innovation and imagination. 

Part of the process of creating the new menu was working with a doctor specializing in nutrition and general well-being. “We’ve innovated our most loved dishes to bring our guests healthier options packed with layers of flavour and perfectly paired with our wines,” says Carolyn.

The six-course food and wine pairing, with tapas size dishes, promises a culinary tour through the Hermanus region and is extremely well priced at R495 per person

The experience begins with Chenin Blanc, because, as Clifford Roberts so succinctly expressed: "If there's a Ground Zero for South African wine, it must be Chenin Blanc. Few varieties have tracked our history from the start, become as ubiquitous and emerged as a shining light.”

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The menu comprises six palate-pampering chapters, accompanied by Creation’s award-winning wines

Chapter 1 of the menu features Chef Abongile’s traditional Xhosa dish, Umfino, which he ‘modernises’ with peppadews, sunflower seeds, goat’s milk cheese and various greens and herbs. All this is paired perfectly with the crisp Creation Sauvignon Blanc

Chef Anthean’s childhood inspired Chapter 2 which features an inventive Fish Seedloaf Bunny Chow. The dish reflects various exciting culinary cultures, including Cape Malay Pickled Fish, Cape Seedloaf, and Indian Mango Achar. The spice of the fish and curry sauce is paired exquisitely with the Creation Viognier to bring out the fruit aromatics and creamy mouthfeel of the wine. 

Cape Malay Pickled Fish, Cape Seedloaf, and Indian Mango Achar with the Creation Viognier

Next up, guests are treated to Chef Eleanor’s Strawberry Sorghum Salad. Not only is sorghum immensely nutritious, but the organic rooibos and sour fig leaves are beautifully complemented by the big berry bouquet of the Creation Rosé.

Waterblommetjie risotto served with home-grown Num Num Pickle is up next, complements of Chef Jean. The waterblommetjies are harvested fresh from Creation’s dam, their aroma and texture perfectly accompanied by Creation Pinot Noir. 

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Strawberry Sorghum Salad and Creation Rosé
Waterblommetjie risotto accompanied by Creation Pinot Noir

Succulent Overberg lamb smoked with rooibos and wild rosemary is served with Macerated Tomato and Chakalaka Sauce (a spicy relish that originates from South Africa’s mining heritage). Chef Jean's dish is partnered with the umami-rich Creation Syrah, Grenache. 

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Overberg lamb with Macerated Tomato and Chakalaka Sauce partnered with Creation Syrah, Grenache

The sixth and final chapter of the Creation Menu pairs the versatile and ever-chic Creation Chardonnay with two South African desserts – Koesisters and Malva Pudding. Chef Marcel prepares the Koesisters, a family favourite, the way his mother taught him. A novel touch is the traditional Swiss Basler Leckerli which is aptly served in honour of Cellar master Jean-Claude’s heritage.

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A trio of desserts paired with Creation Chardonnay

These six palate-pampering chapters, accompanied by Creation’s award-winning wines, offer a delightful fusion of cultures and backgrounds. 

Click here to download the full menu. 

Book your Heritage Pairing Experience at, or call 028 212 1107. Please specify any dietary requirements (standard, vegetarian, vegan, or pescatarian).