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Faber Avondale For Mother’s Day and Father’s Day Feasts

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May 4, 2019

Faber Avondale For Mother’s Day and Father’s Day Feasts

mothers day faber avondale sonia cabano blog eatdrinkcapetown sonia cabano blog eatdrinkcapetown — Mother’s Day at Faber, Avondale

Faber Restaurant on Avondale Biodynamic farm is a very special place. Small and intimate, peaceful yet dynamic, it follows biodynamic principles to maximise on natural goodness with minimum intervention. The food itself is inventive yet simple, and fresh, fresh, fresh, with almost all ingredients coming from the farm itself, including the amazing wine! Everything is prepared with love and careful attention. Their motto is Terra Est Vita – Earth is Life. To experience this truly unique sensibility, visit the farm for one of their Eco-Safaris, with a wine tasting and lunch paired with Avondale wines.

Read more about Avondale and Faber here:Field to Feast at Faber Avondale

This year, Chef Dale Stevens and owner Johnathan Grieve have put together special family-oriented meals to celebrate the parentals. It’s a small and intimate, relaxed gathering, accommodating only 30 guests, so book without delay for a quintessential organic farm experience.

Mother’s Day Lunch – 12 May 2019

Spoil mom and allow her to kick back and relax by bringing the whole family together at FABER restaurant, to tuck into a contemporary farm-to-fork family-sharing style 4 course feast.

Guests will be greeted with the famous FABER welcome of a fresh homemade juice and breadboard with dips, followed by 2 sharing starters, a plated main – accompanied by 2 side dishes and finished off with a dessert.

Kiddies are welcome to play on the rolling lawns, while the parents are entertained by the hustle and bustle of the kitchen through the open pass, in the cosy gracious Cape Dutch style building.

Cost for 4 course Mother’s Day lunch:

R575 per adult

R150 for a child-friendly 2-course menu for young ones under 12.

Please view our sample menu below – as we pride ourselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the menu has not yet been finalized.

Sample Menu

Sourdough, butter, fynbos honey, jalapeno and mint cream cheese, pumpkin fritters

Salt- and sugar-cured trout, lime and nori dressing, raw kohlrabi, compressed apple and buffalo yogurt

Glazed pork belly, slightly spicy cucumber and sesame salad

~

Seared Blesbok loin and Jerusalem Artichoke

Braised cabbage and grain mustard

Crispy baby potatoes and parsley

~

Malva Pudding, brandy snap and vanilla ice cream

When making a reservation, please notify us of any dietary requirements or allergies the kitchen needs to be aware of, as we will be serving a set menu.

*Please note that a deposit of R100 per person is required to secure the booking.

Bookings can be made through FABER’s online booking system,

via email faber@avondalewine.co.za or phone 021 202 1219.

fathers day faber avondale sonia cabano blog eatdrinkcapetown — Father’s Day at Faber Restaurant, Avondale

Father’s Day Lunch – 16 June 2019

Spoil dad by bringing the whole family together at FABER restaurant, to tuck into a contemporary farm-to-fork family-sharing style 4 course feast.

Guests will be greeted with the famous FABER welcome of a fresh homemade juice and breadboard with dips, followed by 2 sharing starters, a plated main – accompanied by 2 side dishes and finished off with a dessert.

Kiddies are welcome to play on the rolling lawns, while the parents are entertained by the hustle and bustle of the kitchen through the open pass, in the cosy gracious Cape Dutch style building.

Cost for 4 course Father’s Day lunch:

R575 per adult

R150 for a kid-friendly 2 course menu for kids under 12 yrs.

Please view our sample menu below – as we pride ourselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the menu has not yet been finalized.

Sample Menu

Sourdough, butter, fynbos honey, jalapeno and mint cream cheese, pumpkin fritters.

Salt and sugar cured trout, lime and nori dressing, raw kohlrabi, compressed apple and buffalo yogurt

Glazed pork belly, slightly spicy cucumber and sesame salad

~

Seared Blesbok loin and Jerusalem Artichoke

Braised cabbage and grain mustard

Crispy baby potatoes and parsley

~

Malva Pudding, brandy snap and vanilla ice cream

When making a reservation, please notify us of any dietary requirements or allergies the kitchen needs to be aware of, as we will be serving a set menu.

*Please note that a deposit of R100 per person is required to secure the booking.

Bookings can be made through FABER’s online booking system,

via email faber@avondalewine.co.za or phone 021 202 1219.

95 at Parks Dishes Up Real Italian Pizza!

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May 3, 2019

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95 at Parks Dishes Up Real Italian Pizza!

exterior 95 at parks sonia cabano blog eatdrinkcapetown — 95 at Parks in Constantia

95 at Parks, the authentic Italian eatery bringing Chef-proprietor Giorgio Nava’s Milanese flair to the doorstep of the Southern Suburbs, is dishing up delicious pizza including the famous deep-fried Neapolitan Montanara. Here it is—>

deepfried pizza montanara 95 at parks sonia cabano blog eatdrinkcapetown — Deep-fried Pizza Montanara, 95 at Parks

The new pizza menu comprising five top notch Italian classics, is offered daily in addition to the regular 95 at Parks à la carte menu.

pizza menu 95 at parls sonia cabano blog eatdrinkcapetown — Real Italian Pizza Menu, 95 at Parks

Besides using the finest ingredients Nava is known for, what sets the 95 at Parks pizzas apart is the enhanced flavour and light texture of the bases made from dough that is left to rest for 48 hours.

“Our pizzas have been leavened with a mother yeast and beer and then left for 48 hours. Resting the dough for two days, makes the pizzas much easier to digest and will never leave you feeling bloated,” says Nava, who has received nothing but praise for the 95 at Parks pizzas from his Italian friends.

Nava’s passion for authentic Italian food is legendary and his pizzas are no exception. Italian tomatoes and the finest fiordilatte mozzarella are the basis of all his toppings. His classic Margherita is enriched with basil, extra virgin olive oil and a handful of grated Grana Padano. The Siciliana includes anchovies, olives and capers, while Parma ham and rocket are the signature of his Prosciutto Crudo pizza. In addition to the Margherita, vegetarians can tuck into his Orto pizza topped with olives, grilled broccoli, spinach and mushrooms.

pizza margherita 95 at parks sonia cabano blog eatdrinkcapetown — Pizza Margherita, 95 at Parks

close up pizza margherita 95 at parks sonia cabano blog eatdrinkcapetown — Close up and delicious, Pizza Margherita, 95 at Parks

pizza siciliana 95 at parks sonia cabano blog eatdrinkcapetown — Pizza Siciliana, 95 at Parks

pizza prosciutto crudo 95 at parks sonia cabano blog eatdrinkcapetown — Pizza Prosciutto Crudo, 95 at Parks

For the ultimate pizza experience, the Montanara is a must. Made in the authentic Neapolitan style, the base is deep fried until crisp and puffy before it is topped with customary Italian tomato sauce and mozzarella, baked in the pizza oven and finished off with fresh basil, extra virgin olive oil and shavings of Grana Padano.

montanara 95 at parks sonia cabano blog eatdrinkcapetown — Mmmm Montanara deep-fried pizza, 95 at Parks

Priced from R100 to R140, the pizzas are available for dinner, Mondays to Saturdays, and for lunch on Thursdays and Fridays.

95 at Parks is situated at 114 Constantia Main Road with secure parking on the premises. For bookings call Tel: 021-7610247 or email parks@95keerom.com.

Granadilla & Condensed Milk Baked Cheesecake

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May 3, 2019

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Granadilla & Condensed Milk Baked Cheesecake

celebrity baker bas newman sonia cabano blog eatdrinkcapetown — Celebrity baker Bas Newman

GRANADILLA & CONDENSED MILK BAKED CHEESECAKE

Recipe by Sebastian Newman in conjunction with Rhodes Quality

Serves 8

INGREDIENTS

METHOD

115g Rhodes Quality granadilla pulp
200g shortbread biscuits, crushed
80g melted butter
500g cream cheese
385g condensed milk
4 eggs
300ml cream
3tsp vanilla

Preheat oven to 140°C
Mix butter and crushed biscuits together and press into a 23cm loose bottom tin. Place into fridge to set.
Beat the cream cheese and condensed milk together until thick. Add the eggs, cream, vanilla and Rhodes Quality granadilla pulp.
Pour onto prepared biscuit base and bake for 1h15min until just set.
Switch oven off and leave oven ajar until cheesecake has cooled down to prevent cracking.
Serve with meringue or cream, with more granadilla swirled through.

For recipe suggestions visit: www.rhodesquality.com

Spicy Paella Recipe

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May 3, 2019

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Chef Boldwin Barlow, from Park Inn by Radisson in Newlands, shares his spicy twist on the classic Paella recipe. Good paella rice is not easy to find in South Africa, so you can use short grain Arborio risotto rice instead.

Click here to read more about the best rice for paella

Quote from above link:

SO, WHAT IS THE BEST RICE TO USE IN PAELLA ?

Paella is at its heart a rice dish, with the ingredients serving a secondary role to flavour the rice. In Spanish, the ingredients are known as the ‘banda’ and sometimes the rice is even served without the ‘banda’ since its primary function is to release flavours into the rice.

Rice is from the botanical species oryza sativa, and there are two primary sub species indica and japonica.

Indica rice is characterised by long, narrow grains, and is normally served as an accompaniment for example in Indian cooking (eg Basmati rice). This is because the grains themselves do not readily absorb flavours, and the rice itself has a distinctive flavour of its own.

Japonica rice, on the other hand, is characterised by short oval shaped grains, and has little flavour of its own. It does, however, have super absorbent properties and readily absorbs moisture and flavours from the recipe. Japonica rice absorbs two to three times its own weight in moisture, and for this reason Japonica rice is the best rice to use not only in paella, but in a range of rice based dishes where the absorbtion properties are import (eg. Risotto).

You’re not going to have good results with long grain rice such as Jasmine or Basmati, so rather wait until you can get your hands on some good quality risotto rice!

paella chef boldwin barlow park inn radisson sonia cabano blog eatdrinkcapetown — Paella Recipe by Chef Boldwin Barlow, Park Inn Radisson, Newlands

Chef Boldwin Barlow’s PAELLA

Ingredients:

50g prawn meat

100g clams

50g chorizo sausage, diced

450g shrimp, peeled and deveined (or just use 500g prawns altogether)

2 tbsp olive oil

1 tbsp paprika

2 tsp dried oregano

1 tbsp medium curry spice

1 tsp turmeric

salt and black pepper to taste

2 tbsp olive oil, divided

3 cloves garlic, crushed

1 tsp crushed red pepper flakes

2 cups uncooked short-grain white rice

1 pinch saffron threads

1 bay leaf

½ bunch Italian flat leaf parsley, chopped

1 cup chopped fresh coriander

2 lemons, zested

2 tbsp olive oil

½ tsp truffle oil (optional)

1 spring onion, chopped

1 red bell pepper, diced

Method:

In a medium bowl, mix together 2 tablespoons of olive oil with the paprika, oregano, salt, pepper, turmeric and curry spice.

Heat 2 tsbp olive oil in a large frying pan or paella pan over medium heat. Stir in garlic, red pepper flakes and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, coriander, and lemon zest. Add the spice mixture.

Bring to a boil, cover, and reduce heat to medium low.

Simmer 20 minutes.

Meanwhile, heat 2 tsbp olive oil and the truffle oil (optional) in a separate skillet over medium heat. Stir in marinated chicken and spring onion; cook 5 minutes.

Stir in diced bell pepper and chopped chorizo sausage; cook 5 minutes. Stir in prawns and shrimp; cook, turning the shrimp until both sides are pink.

Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

About Park Inn^® by Radisson

Park Inn^®by Radisson is an upper midscale hotel brand that delivers stress-free experiences, good food and upbeat environments. Park Inn^®by Radisson positively lifts our guests’ mood for a happy stay – with clever use of color; inspired, contemporary design; and friendly personalised service with surprising, feel-good extras. Park Inn^®by Radisson hotels are in capital cities, around economic and transit hubs, and conveniently situated near airports and railway stations. Guests and professional business partners can enhance their experience with Park Inn^®by Radisson by participating in Radisson Rewards™, a global loyalty program offering exceptional benefits and rewards.

Park Inn^®by Radisson is a part of Radisson Hotel Group, which also includes Radisson Collection™, Radisson Blu^®, Radisson^®, Radisson RED^®, Park Plaza^®, Country Inn & Suites^® by Radisson and prizeotel.

For reservations and more information visit, www.parkinn.com.

Instagram: https://www.instagram.com/parkinnbyradisson/

Twitter: https://www.twitter.com/parkinn

Facebook: https://facebook.com/parkinn/

Fish Taco Recipe by Greenhouse Chef Farrel Hirsch

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May 3, 2019

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Fish Taco Recipe by Greenhouse Chef Farrel Hirsch

chef farrel hirsch greenhouse sonia cabano blog eatdrinkcapetown — Chef Farrel Hirsch, new executive chef at Greenhouse Restaurant, Cellars-Hohenort Hotel, Constantia

Famed Greenhouse Restaurant at The Cellars-Hohenort welcomed new Head Chef, Farrel Hirsch, aged 31, to its kitchen as of November last year. Originally from South Africa, Hirsch gained fundamental work experience abroad, in the UK, where he cooked in some of Nottinghamshire’s most acclaimed kitchens such Tonic, World Service and Cast at The Nottingham Playhouse. On his return to South Africa, he worked at a number of top hotels and lodges including Cape Grace Hotel and Spa, The Oyster Box and the Singita group.

But it is Greenhouse where he worked as Sous Chef from 2014 to 2016 – that he credits for helping to shape his culinary development and the chef he is today.

“The way Chef Peter Tempelhoff could turned the ordinary into something sublime was astonishing”, says Hirsch. “In his kitchen, I learned that there are no boundaries between food and theatre.”

Emerging as a sought-after sous chef, Hirsch spent some time learning new tricks of the trade at Cape Town’s illustrious The Test Kitchen before being offered his first Head Chef role at Four Seasons Hotel The Westcliff’s fine dining restaurant in Johannesburg.

Hirsch’s most recent position saw him exploring the world of exotic fresh fish as Executive Chef at luxury private resort, North Island in Seychelles.

Now, returning to Greenhouse for a second time, he brings world-class experience to the table.

Here he treats us with a special recipe – Fish Tacos (Ssam). Why not take a crack at it at home and try twist on a classic Taco recipe!

fish taco chef farrel hirsch greenhouse sonia cabano blog eatdrinkcapetown — Fish ‘Taco’ at Greenhouse by chef Farrel Hirsch

Fish Taco (Ssam – means in-between in Korean)

serves 4

Ingredients:

1 big Kohlrabi, peeled and sliced thinly in rounds

½ cucumber, sliced thinly in rounds

250g fresh yellowtail

15g spring onion, diced

10g radish, thinly sliced

4g sesame seeds

a pinch of Korean chilli flakes

100g pickled red cabbage – see method below

150g Mojo dressing –see method below

Mojo Dressing Ingredients & Method

7.5g fresh dill

12.5g fresh coriander

12,5g fresh parsley

12,5g watercress

30g spring onion

5g fresh chilli

5g fresh ginger, finely grated

10g fresh garlic

50ml fresh lime juice

5 ml fish sauce

Blend all the ingredients together in a mixer until smooth.

Pickled Red Cabbage Ingredients & Method

100g cabbage, sliced thinly

100g red wine vinegar

100g water

100g sugar

Mix vinegar, water and sugar until sugar dissolves. Add shredded cabbage and marinate for 9 hours or overnight.

Making the fish tacos:

Slice the yellowtail sashimi-style, place in non-reactive shallow dish and pour over the lime juice. Let stand for 20 minutes, no longer.

Use the thinly sliced kohlrabi and cucumber rounds to form the base of the taco. Place all the ingredients in the middle of the taco: yellowtail, mojo dressing, pickled cabbage, sesame seeds, spring onion and finish off with a sprinkle of Korean chilli flakes. Fold and eat!

step 1 fish taco greenhouse sonia cabano blog eatdrinkcapetown — Fish Taco, Greenhouse

step 2 fish taco greenhouse sonia cabano blog eatdrinkcapetown — Fish Taco, Greenhouse

fish taco greenhouse sonia cabano blog eatdrinkcapetown — Fish Taco, Greenhouse

About Greenhouse

Greenhouse at The Cellars-Hohenort, a proud Relais & Châteaux member, offers exceptional cuisine where each carefully crafted dish is matched with the finest Cape wines.

The award-winning team at Greenhouse uses the bountiful produce of the Constantia Valley to tell the story of the region. The culture, flavours and terroir of the surrounding area are whimsically fused within the dishes of Greenhouse, creating a multi-sensory, modernist dining experience.

Ken Forrester Wines 25-Year Celebratory Tasting Events

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May 3, 2019

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Ken Forrester Wines 25-Year Celebratory Tasting Events

Ken Forrester Wines 25-Year Celebratory Themed Tastings 2019

ken forrester sonia cabano blog eatdrinkcapetown — South African wine legend Ken Forrester

Wine lovers, take note! Your unique chance to spend time with a South African wine legend on 29 May –

Ken Forrester invites friends of wine to their 25-Year Celebratory Tasting Series, a calendar of four themed wine tastings, hosted by Ken himself at their old barrel cellar / tasting lounge in Stellenbosch.

The 25-Year Celebratory Tasting Series will feature rare wines from both Ken Forrester Wines’ captivating range, and from Ken’s personal private cellar. Four themed tastings, inspired by his journey, will provide an opportunity to taste a range of wines from the past two decades.
At the first of these tastings, 25 Years of Chenin Blanc on 4 April at 6.30pm, Ken (aka ‘Mr Chenin’) presented Chenin Blanc in its various guises, following which sumptuous cheese boards were served family-style.

The remaining three tastings – aptly named 25 Years of Stellenbosch (29 May), 25 Years of Winemaking (July) and 25 Years of Inspiration (September) – will delight all wine-lovers, and feature wines from Stellenbosch and around the world sourced during the past 25 years.

In November, the signing of the title deed will be celebrated with a convivial tasting, paired canapés, live music, and vintage wines from the Ken Forrester collection.

fmc sunset ken forrester sonia cabano blog eatdrinkcapetown — The FMC Vineyard at sunset, Ken Forrester Wines

pond view ken forrester sonia cabano blog eatdrinkcapetown — View across the pond, FMC Wines Ken Ken Forrester

All proceeds from the tasting series will be donated to Spark Schools, an educational institution committed to providing top-class education to the children of the Winelands. “This is a cause that we care about deeply at Ken Forrester Wines, and we are proud to give back to the community that we have been a part of for so long,” says Ken.

Each tasting costs R150 per person or R250 per couple and is limited to 30 guests. Pre-booking is essential and tickets are available at www.quicket.co.za or in the tasting room.

Follow the brand on social media for more information.

More about Ken Forrester Wines

Ken Forrester Wines has added immensely to the rich tapestry that is Stellenbosch. Ken has championed Chenin Blanc and Red Rhône blends with massive success and the wines have iconic status around the world.

For more information, please visit www.kenforresterwines.com, or email events@kenforresterwines.com.

Engage with Ken Forrester Wines on social media via FB @KFwines, Twitter @KFwines or Instagram

@kenforrestervineyards using the hashtag #25yearsofkenforrester.

vineyards fmc ken forrester sonia cabano blog eatdrinkcapetown — The FMC vineyards, Ken Forrester Wines

La Paris Bistro Autumn Menu: Steak, Salads, Vegan, Cake, Champagne & Kid’s Play Area!

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April 4, 2019

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La Paris Bistro Autumn Menu: Steak, Salads, Vegan, Cake, Champagne & Kid’s Play Area!

La Paris Bistro, Wemmershoek, Franschhoek

bread oven la paris sonia cabano blog eatdrinkcapetown — Bakery, La Paris Bistro

la paris mosbolletjies sonia cabano blog eatdrinkcapetown — La Paris Mosbolletjies

courtyard la paris sonia cabano blog eatdrinkcapetown — La Paris Bistro courtyard

La Paris Bistro has launched their new Autumn Menu and it’s a winner! They happily cater for vegans, vegetarians, dairy- and gluten-free diners, just remember to ask your waiter when ordering. Oh, and the in-house bakery creates the most divine cakes to order, and even Afternoon Tea treats!

Look!

cake la paris sonia cabano blog eatdrinkcapetown — Swoony cake, La Paris Bistro

la paris afternoon high tea sonia cabano blog eatdrinkcapetown — La Paris Afternoon High Tea R275 per stand

PLEASE INFORM YOUR WAITER OF ANY ALLERGIES OR DIETARY REQUIREMENTS

From 8:30am – 12:00pm

ESTATE BREAKFAST R96

2 free range eggs, 3 rashers of streaky bacon, boerewors with tomato relish and exotic mushrooms served with artisanal toast basket, farm butter and fynbos honey

EGGS BENEDICT

2 free range poached eggs and wilted spinach served on an English muffin with hollandaise sauce

with ham R95 with bacon R105 with salmon R135

Avo on toast (V) R55

Mushroom on sourdough toast R65 (V)

Salmon croissant R110 freshly baked croissant with smoked salmon, cream cheese and lemon

Bacon and banana croissant R60

Bacon, scrambled egg and Cheddar cheese croissant R89

Spinach, feta and scrambled egg croissant R75

Strawberry and banana bowl R80 – Bulgarian yoghurt, berries, coconut flakes & banana drizzled in honey

la paris strawberry banana bowl sonia cabano blog eatdrinkcapetown — La Paris Bistro Strawberry and banana bowl

BUILD YOUR OWN OMELETTE:

Eggs R30 Egg whites R35 Smoked salmon R68 Chorizo R43 Bacon R25 Pastrami R33

Avocado R28 Tomato R20 Danish Feta R45 Cheddar Cheese R26 Cream cheese R30

Exotic Mushrooms R35 Spinach R25

MAIN MEALS From 12:00pm

HONEY-CURED CATCH OF THE DAY Soy & honey cured catch of the day with avocado, cucumber, spicy mayo and rice crackers R145

SMOKEY PORK RIBS with coleslaw R13O

BAKED CAMEMBERT WITH MAKATAAN R135

POLENTA FINGERS WITH CHICKPEA & SUNDRIED TOMATO HUMMUS R85

CRUMBED CALAMARI with fennel aïoli, tomato and fennel salsa R95/R165

MEAT AND CHEESE PLATTER R135 Chef’s selection of meats and cheeses

la paris artichoke salad sonia cabano blog eatdrinkcapetown — La Paris Artichoke and preserved lemon salad

BOWLS

SALMON BOWL R145

Soy and lemon-cured salmon with pickled cucumber, lemon sesame cabbage slaw, crispy greens and basmati rice

CHICKEN AND CASHEW BOWL R125

Cashew-crusted chicken, pickled radish, sesame carrots, pickled ginger and broccoli with basmati rice

CARROT AND LENTIL BOWL R120 (V)

With roasted cauliflower, spinach and almonds

MAIN MEALS

CHEESE BURGER R130

200g beef patty layered with heirloom tomatoes, baby salad leaves, sweet onions, cheddar, avocado and crispy bacon with your choice of skinny fries / sweet potato fries / wedges

CRAFT BEER-BATTERED LINEFISH AND CHIPS R130

Craft beer-battered line fish with tartar sauce served with your choice of skinny fries / sweet potato fries / wedges or salad (grilled or fried)

SIRLOIN AND CHIPS R170

200g sirloin served with roasted vegetables, skinny fries/ sweet potato fries / wedges and a choice of Bearnaise, mushroom, red wine or pepper sauce

TOASTED CHICKEN AND AVO WRAP R105

Grilled chicken, heirloom tomatoes, lettuce, gherkins and home-made mayo with your choice of skinny fries / sweet potato fries / wedges (Tortilla wrap)

FILLET STEAK WITH RED WINE SAUCE R180

200g beef fillet, served with red wine sauce, roasted vegetables and a side salad

PULLED LAMB PARCEL R180

Served with sweet potato mash, buttered broccoli and peas

SEARED CATCH OF THE DAY R175

Catch of the day with creamy pea and mint risotto and buttered green

BUTTERNUT COCONUT CURRY R110

Chicken in a butternut and coconut curry and basmati rice. Optional: vegan

BEEF STIRFRY R145

Beef in a mixture of vegetables and homemade Chinese noodles

ARTICHOKE AND PRESERVED LEMON SALAD R135

A salad consisting of onion, tomato, feta, garlic croutons and Parma ham Optional: vegan

SANDWICHES

Choose from a selection of our freshly baked breads:

Ciabatta, sourdough or health loaf served with your choice of skinny fries /sweet potato fries / wedges.

Gluten free bread + R22

THE NEW YORKER R145

Steak, cheese and onion

THE CALIFORNIAN R105

Chicken, bacon and avo

THE ITALIAN R98

Italian salami, feta and red onion

THE BRAAIBROODJIE R80

Cheddar cheese, mozzarella, Brie and tomato & onion relish

CHILDREN’S MENU

Ages 12 & UndeR

BEEFBURGER AND CHIPS R85

FISH AND CHIPS R85

BACON MAC & CHEESE R65

BAR SNACKS

BEEF BILTONG R30

BEEF DROËWORS R35

D E S S E R T S

Please ask your waiter for dessert specials

Salted Caramel tartlet R15

Chocolate brownie R15

CAKE

Please see black board

FUDGE R35

Honeycomb & cinnamon/ chocolate & coffee / cranberry & pistachio / peanut butter

ICE CREAM SCOOP R15

Vanilla / caramel / chocolate brownie

HIGH TEA STANDS: PRE-BOOKING ESSENTIAL R275

A selection of sweet and savoury items

outdoors seating la paris sonia cabano blog eatdrinkcapetown — La Paris outdoors seating

behind bar la paris sonia cabano blog eatdrinkcapetown — Bar, La Paris Bistro

La Paris Bistro Deli offers products made with peanuts, tree nuts, soy, milk, eggs, seeds and wheat. While steps are taken to minimise the risk of cross contamination, the Bistro cannot guarantee that any of the products are safe to consume for people with any of these allergies.

These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness.

Please inform your waiter of any allergies or dietary requirements

Please note prices subject to change without notice.

Discover New Tastes & Cocktails at Catharina’s!

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April 4, 2019

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Discover New Tastes & Cocktails at Catharina’s!

Catharina's restaurant steenberg sonia cabano blog eatdrinkcapetown — Catharina’s Restaurant, Steenberg

beef tartare catharinas steenberg sonia cabano blog eatdrinkcapetown — Beef tartare, Catharina’s, Steenberg

sirloin steak catharinas steenberg sonia cabano blog eatdrinkcapetown — Sirloin Steak, Catharina’s, Steenberg

Discover unexpected tastes and let Steenberg Executive Chef, Kerry Kilpin, take you on a mystery tour of exotic flavours and ingredients to excite your palate at Catharina’s Restaurant.

marinated artichoke salad catharians steenberg sonia cabano blog eatdrinkcapetown — Marinated Artichoke Salad, Catharinas, Steenberg

ham hock tortellini catharinas steenberg sonia cabano blog eatdrinkcapetown — Ham Hock Tortellini, Catharina’s, Steenberg

Known for her love of adding a touch of Asian flair to her food, Chef Kerry has stepped up her sense of adventure a notch or two by delighting Catharina’s lunch and dinner guests with complimentary mystery tastes. Expect bursts of citrus flavours from the orient such as kalamansi or yuzu; or experience how Chef Kerry spices things up with unusual Middle Eastern and North African elements such as sumac, ras el hanout and zataar. Other unfamiliar tastes waiting to be discovered on a visit to Catharina’s include samphire, a succulent marine vegetable; the berry-like superfood, sea buckthorn; or the indigenous South African num num, also known as the Natal plum. These enticing surprises in the form of a complimentary cocktail on arrival, an amuse bouche or truffle will change weekly until the end of April.

3 seasonal sorbets catharinas steenberg sonia cabano blog eatdrinkcapetown — Selection of 3 seasonal sorbets, Catharina’s, Steenberg

Catharina’s also offers an array of fabulous cocktails to be enjoyed at the bar, on the tranquil terrace, or at your table. Serving two cocktails for the price of one between 16h00 and 18h00, it’s the perfect spot for after work cocktail hour. Think trendy Aperol spritz, strawberry or pineapple daiquiri, bubbly cocktails, or the signature Catharina’s side car with an elderflower twirl to name a few. The daiquiri and side car are also available as virgin cocktails.

catharinas cocktails steenberg sonia cabano blog eatdrinkcapetown — Catharina’s Cocktails, Steenberg

As Steenberg executive chef, Kerry is at the helm of the two signature eateries on this landmark Constantia farm, appealing to all tastes from contemporary dining at Catharina’s Restaurant to bistro-style fare and tapas at the popular Bistro Sixteen82. Since taking over the reins at Catharina’s in December last year, Chef Kerry has added her personal touch to a host of new summer dishes on the à la carte menu. She describes her food as “contemporary classics with a twist” bursting with fresh seasonal flavours and is constantly exploring new ingredients, flavours and taste experiences discovered on trips abroad.

For starters there is a choice between ham hock tortellini, marinated artichoke salad, hand cut beef tartare and her favourite, the Cajun calamari with asparagus, chard, lime and miso. Sous vide pork belly, grilled beef fillet and sirloin steaks are up for mains. There is plenty on offer in the dessert line-up to indulge your sweet tooth from lime vanilla panna cotta and spiced pumpkin crème brûlée to lighter options such as seasonal sorbets. Catharina’s also welcomes vegetarians with a dedicated menu.

You’ll feel right at home while exploring these alluring menu options all summer long. Catharina’s tranquil terrace is the perfect spot to enjoy al fresco meals in dappled shade with a glass or two of fine Steenberg bubbly or Sauvignon Blanc.

Catharina’s Restaurant is open 7-days a week for breakfast, lunch and dinner. For bookings contact +27 (0)21 7137178 or email reservations@catharinasrestaurant.co.za. For more information visit www.steenbergfarm.com and follow @CatharinasR on Twitter or Steenberg on Instagram and Facebook.

For more information on what exciting ingredients Chef Kerry will find in her pantry, follow the hashtag #DiscoverTaste on social media to see what each week holds.

Catharina’s Restaurant is open 7-days a week for breakfast, lunch and dinner. For bookings contact +27 (0)21 7137178 or email reservations@catharinasrestaurant.co.za

#discovertaste catharinas steenberg sonia cabano blog eatdrinkcapetown — #DiscoverTaste at Catharina’s, Steenberg

steenberg executive chef kerry kilpin sonia cabano blog eatdrinkcapetown — Steenberg Executive Chef Kerry Kilpin

True Italian at 95 Morgenster This Autumn

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April 4, 2019

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True Italian at 95 Morgenster This Autumn

95 morgenster sonia cabano blog eatdrinkcapetown — Dine alfresco, surrounded by nature, 95 at Morgenster

95 morgenster exterior sonia cabano blog eatdrinkcapetown — True Italian cuisine with a modern twist: 95 at Morgenster, Stellenbosch

Iconic Italian restaurant 95 at Morgenster closes for winter in May, but you can still enjoy their hearty Italian autumn fare until then. Mother’s Day is coming up, too, so why not spoil yours with a fabulous feast on the farm?

Just as the vines begin to change from grassy greens to warm shades of red and yellow, 95 At Morgenster is embracing autumn with Chef Giorgio Nava’s authentic Italian cuisine with a modern twist.

95 morgenster sonia cabano blog eatdrinckapetown — 95 at Morgenster, open until end May

With a collection of Italian recipes showing off autumn’s bounty from flavourful porcini pasta to comforting gnocchi, 95 At Morgenster has an answer for all your change of season cravings. Balmy nights may be behind us but you’ll always be greeted warmly at this authentic Italian winelands eatery.

95 morgenster gnocchi gorgonzola sonia cabano blog eatdrinkcapetown — 95 at Morgenster Autumn Menu: Gnocchi al gorgonzola e noci

Ideal for celebrating Easter, 95 At Morgenster will be open for the entire long weekend including Monday so gather your loved ones for some authentic Italian at its absolute best – delicious, honest food that lets all the ingredients on the plate speak for themselves.

The menu is à la carte and contains firm favourites the likes of classic caprese with creamy artisanal burrata mozzarella, hand cut salmon or steak tartare, delicate slivers of carpaccio, velvet textured hand-made pasta, beautifully prepared line fish, and a fine selection of prime cuts.

burrata caprese 95 morgenster sonia cabano blog eatdrinkcapetown — Deconstructed burrata Caprese, 95 at Morgenster

lamb ravioli 95 morgenster sonia cabano blog eatdrinkcapetown — Lamb Ravioli, Autumn Menu 95 at Morgenster 2019

Pasta al ragu, 95 at Morgenster sonia cabano blig eatdrinkcapetown — Pasta al ragu, 95 at Morgenster

95 At Morgenster will be closing for the winter season at the end of May. But don’t despair you still have the opportunity to spoil the wonderful woman in your life with a stress-free Mother’s Day feast in a spectacular winelands setting. The stars on the dessert menu include legendary chocolate lava fondant and hand crafted ice cream which are just some of the tempting treasures that are sure to satisfy your mom’s sweet tooth.

chocolate fondant 95 at morgenster sonia cabano blog eatdrinkcapetown — Legendary chocolate fondant, Autumn Menu, 95 at Morgenster 2019

Why wait for Mother’s Day to spoil her? Make your booking today while you still can before the season closes.

95 At Morgenster is open for lunch and dinner from Tuesdays to Saturdays, and for Sunday lunch. Call 021-204 7048 or email info@95atmorgenster.com to reserve your table.

gn sonia cabano blog eatdrinkcapetown — Chef supremo Giorgio Nava

Jordan Easter, Plus Wine Dine and Stay Special

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April 4, 2019

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Jordan Easter, Plus Wine Dine and Stay Special

jordan easter blackboard sonia cabano blog eatdrinkcapetown — Jordan The Bakery Easter Blackboard 2019

ornamental chameleon jordan easter 2019 sonia cabano blog eatdrinkcapetown — Easter Hunt for Ornamental Chameleons at Jordan Wine Estate 2019. Win spot prizes!

baked goods bakery jordan sonia cabano blog eatdrinkcapetown — Sweet temptation, Bakery @ Jordan Wine Estate

winter soup bakery @ jordan sonia cabano blog eatdrinkcapetown — Winter soup to warm you up, Bakery @ Jordan wine Estate

Spend your Easter weekend at Jordan!

Join the hunt on Saturday 20^th and Sunday 21^st April to find the ornamental chameleons hiding in and around the tasting room and The Bakery. Find a chameleon, bring it to the tasting room and collect a spot prize, which could include a sweet treat from The Bakery, a bottle of Chameleon wine, or a wine tasting at the Estate.

Why not stay for a meal at The Bakery as well? Chef Thys will be preparing a special meal offering to accompany the à la carte menu. Enjoy a harissa-rubbed chicken quarter with mint raita, garlic baby potatoes with feta and spring onion served with apricot glazed baby carrots for R110.00 per person – delicious! This blackboard special will be available from Saturday 20^th till Monday 22^nd April.

Book your table | www.thebakery.co.za

Book at Tasting Room | https://bit.ly/2hiabPw

Wine, dine & stay!

For the last word in luxury, treat yourself this winter with the Wine, Dine & Stay special with The Luxury Suites at Jordan & The Restaurant at Jordan

Spend a night’s in one of the Jordan Luxury Suites, tucked away on the estate. The Winter Special not only includes a night’s stay, but a 5-course food and wine pairing experience, at The Restaurant at Jordan, with Chef George Jardine, and his amazing team.

You will also receive a bottle of Jordan Estate wine to enjoy in your suite or on your veranda overlooking the Stellenbosch Kloof Valley. The next morning enjoy breakfast for 2 at The Bakery at Jordan.

All this for R3545, based on 2 people sharing.
Why not add a second night and extend your stay, for an additional R2445?

While visiting the estate, take advantage of our wine tastings on offer or take tour of the Jordan cellar? Or relax and unwind in your suite with a massage with the fireplace going. Who doesn’t like massages?

Click here to view all your additional options.
The winter special is available May to end of September 2019 only.

Bookings: https://bit.ly/2Hpplhd | +27 (0) 64 789 8944 / +27 (0) 21 881 3441