Warm up with Chef Kerry Kilpin’s exciting creations and excellent winter value at Bistro Sixteen82, Steenberg’s trendy cellar door restaurant in Constantia.
For an indulgent lunch of bistro-style comfort food, there’s a special Hearty & Homely Menu to keep you fuelled. From R205 for two courses, R235 for three and R265 for a four course meal, this is winter value at its best. Chef Kerry’s lip-smacking trio of starters, mains and desserts, give you ample to choose from. The pickled fish, chicken liver bruschetta, and parsnip & apple soup come with delicious salsas and exotic twists. The mains of sustainable fish, pulled pork & ricotta gnocchi, and a pea & caramelised onion risotto are enriched with sauces and great depth of flavour. For the sweet tooth, there’s a choice between a dreamy yoghurt mousse, a delicious chocolate éclair or Granny Jill’s Queens Pudding. This is Chef Kerry’s take on traditional bread & butter pudding – a spiced plum pudding served cold with meringue, peach curd and tonka bean ice cream.
The Vintner’s Breakfast is another fabulous Bistro Sixteen82 winter offering. This special breakfast for wine lovers includes a glass of Steenberg bubbly with your choice of signature classics on the breakfast menu including Chef Kerry’s famous eggs benedict, as well as tea or coffee, followed by a cellar tour and wine tasting. The Vintner’s Breakfast at R165 per person is available during week days from 09h00 and ends with the cellar tour at 11h00.
The chef’s special Tapas Menu Selection of five tapas dishes for R325 is ideal as an early supper for two between 17h00 and 20h00. This is the perfect after work indulgence with your choice of top notch Steenberg bubblies and wines.
Bistro Sixteen82 is open seven days a week. The Vintners Breakfast and Hearty & Homely lunch menu are available from Monday-Friday from May until the end of September. Breakfast is served daily from 09h00-11h00 and lunch at 12h00-15h00. The special tapas selection is available all week from 17h00-20h00 for tables of up to ten people.
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