Vineyard dining in Constantia
BISTRO Sixteen82, the cellar-door restaurant at Steenberg Vineyards, has offered breakfasts, lunches and tapas in the winelands of Constantia since its opening last year. Located within the Steenberg winery complex and set amid the vineyards at the foothills of the Steenberg mountain, the 70-seater daytime eatery offers itself as a relaxed summer dining venue, surrounded by reflection pools and water features in a garden setting.
The new summer tapas menu at Bistro Sixteen82 showcases executive chef Brad Ball ’s culi nar y f l ai r with a s el ecti on of antipasti that includes chorizo sausage, grilled sardines, oysters and beef tartare. A blackboard depicts the choices of the day, including seafood dishes such as soft shell crab or gambas pil pil with shelled tiger prawns, which complement vegetarian choices such as a cheese board or chickpeas and smoked paprika. Steenberg wines offer a range of cultivars and styles – from its sauvignon blancs, semillon and Cap Classiques, to shiraz, merlot and nebbiolo.
Those who prefer fresh and healthy raw cuisine can select meals at a raw food bar. With its intimate counter seating, the Raw Bar allows diners a front row seat while designated chefs prepare sashimi, gravalax, oysters and tartares on order, with a choice of pink (Norwegian salmon with fresh lime and chilli) and red (Chalmar Beef with panko crumbed quail egg and ciabatta toast) as light lunch options.
The Oyster and Bubbly menu is a new feature on the menu, offering a choice between wild and cultivated oysters served naturally, or a selection of four different oyster shots, as well as a dish of six tempura oysters served either with aioli or Asian dipping sauce. Paired with a glass of the Steenberg 1682 Chardonnay MCC Brut; the Pinot Noir Steenberg 1682 Pinot Noi r MCC B r u t , t h e F r e n c h B i l l e c a r t Salmon Brut Reserve, or Billecart Salmon Brut Rose, this is an adventurous food and wine indulgence.
Bistro Sixteen82’s new á la carte summer lunch menu offers a selection that includes dishes such as Blue Bay mussels with coconut milk broth and coriander; chicken ballotine with truffled chicken mousse wrapped in jambon with a cranberry chutney; and felchlin chocolate tart with cherries and honey comb.
The restaurant is open daily for breakfast (9am to 11.30am) and l unch (12.30pm to 4pm). Snack platters are available throughout the day from the raw food bar, and the tapas menu can be enjoyed in the late afternoon and at sunset (4.30pm to 8pm). Secure parking is available.
See www.youtube.com/watch?v=rfny OMKuSkE