Exciting new summer delights at Bistro Sixteen82

Tuesday, 26 September, 2017
Steenberg Vineyards
Executive Chef Kerry Kilpin has added exciting new twists of flavour to her summer fare making a visit to Bistro Sixteen82, Steenberg’s popular cellar door restaurant in Constantia, even more enticing.

Known for uncomplicated bistro-style food and tapas that is seasonal, flavourful and bursts with freshness, Chef Kerry draws on experiences during her travels to find new inspiration and authentic ingredients, so evident in the constant evolution of the Bistro Sixteen82 menu.

Interspersed amidst her signature dishes that her regular guests have come to love, Chef Kerry has created some fabulous new additions to her lunch menu for the summer season. Her artistry with salsas, vinaigrettes, coulis, mousses, sauces and pickles is the golden thread that runs through her menu.

New dishes amongst the starters include baby Patagonian calamari and Panko crusted cheese fritters. To enliven the tender baby calamari, Chef Kerry combines the gentle texture of avocado pulp with tomato and jalapeno jam, a dollop of aioli, and coriander salsa. The cheese fritters are served with tender greens, beetroot carpaccio and rosemary crème fraîche enriched with hints of umami and sweetness from truffle honey Chef Kerry discovered during her travels in Spain and London last year.

On her new main course menu, the sustainable fish comes with a surge of flavours from cauliflower “humus”, piccalilli, rooibos vinaigrette, saltanas and a zucchini salad. Her braised lamb neck is stuffed to perfection with herb ricotta and served with shallot, spinach, tomato and tarragon jus and a dash of olive salsa. Another sure favourite, the roasted pork belly is drizzled in maple jus and served with celeriac mash and pecan nut and green bean salsa. Meat lovers are spoilt for choice between beef fillet or sirloin accompanied by leek and mushroom ragout, black pepper and bourbon jus, rocket, and tomato salsa.

The dessert menu takes indulging your sweet tooth to another level with no less than three brand new heavenly creations added to the already ample line-up of delightful treats. The passion fruit tart served with strawberry salsa, lemon curd, hibiscus ice cream and Italian meringue, is a real showstopper. Chocoholics will love the sultry almond and salted caramel chocolate torte served with white chocolate crémeux, chai latte ice cream and burnt butter sponge.

To complete the trio of new desserts, the delicate blueberry and yoghurt mille feuille layered with crème anglaise and compressed strawberries is served with rose ice cream.

Bistro Sixteen82’s delicious breakfasts are legendary in the Constantia Valley. Made with love from the freshest local produce and drizzled in rich and hearty sauces, vinaigrettes and syrups, Chef Kerry’s breakfast classics with a twist will tantalise even the most discerning taste buds. With three ways to savour her legendary Hollandaise sauce: the classic eggs Benedict, mushroom Benedict, or eggs royale with added smoked rainbow trout and baby spinach, this is breakfast heaven.

Don’t miss out on all these delicious creations and visit Bistro Sixteen82 for breakfast, lunch or early evening tapas before the summer rush. The outside terrace framed by water features and spectacular mountain views is the ultimate setting for enjoying Steenberg’s outstanding bubbly and fine selection of wines.

For more information and a full range of menu options visit www.steenbergfarm.com/bistro1682. Be sure to follow Twitter, Instagram and join the conversation on Facebook.

More about Bistro Sixteen82
Named after the year in which Steenberg was established, Bistro Sixteen82 has become Constantia’s darling for tapas and bistro food. An innovative and interactive wine and food destination, the Bistro sits adjacent to Steenberg’s winery, and spills into indigenous gardens with a terraced dining area leading onto reflective water features, unfurling into views of the magnificent stone mountain and expansive vines. The menu is a constant evolution of inventive dishes prepared with the finest locally sourced produce enlivened with hints of Asian flair. Executive Chef, Kerry Kilpin creates food with an inimitable contemporary spirit that is seasonal, flavourful and bursts with freshness. The bistro is open seven days a week for breakfast, lunch and late afternoon/early evening tapas.

Chef Kerry Kilpin
Chef Kerry Kilpin

Roasted Pork Belly
Roasted Pork Belly

Blueberry & Yoghurt Mille Feuille
Blueberry & Yoghurt Mille Feuille

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