Vine­yard din­ing in Con­stan­tia

Weekend Argus (Saturday Edition) - - TRAVEL 2010 -

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

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