How to celebrate spring in Stellenbosch

  • September 16, 2016 | Eugene Yiga | Category: What's on

It may not feel like it today, but Spring has almost sprung and there are several ways to celebrate the season in Stellenbosch.

Kleine Zalze

Terroir Restaurant at Kleine Zalze has a new spring menu from chef Michael Broughton. He notes that the new menu reflects the beginning of the season with new dishes such as maple and brown butter baked butternut with sage potato gnocchi buffalo mozzarella and spiced red grape compote; smoked pork cheek with confit gooseberries poached egg salt and vinegar froth Boerenkaas crumble sunflower and soy crunch; fresh monkfish with baby potatoes, charred aubergine, miso ginger yoghurt, and lime vinaigrette; and Paris-Brest with poached apple, chocolate caramel sauce, and pistachio ice cream with vanilla and orange crème.

“The season allows us to introduce new produce,” he says, “We are eagerly awaiting the imminent arrival of broad beans, fresh peas, spring garlic, strawberries, artichokes and more.”

Call 021 880 8167, email restaurant@kleinezalze.co.za, or visit www.kleinezalze.co.za.

Majeka House & Spa

Makaron Restaurant at Majeka House & Spa will also be introducing their exciting new spring menu. When all the orchards are bursting with colour, and the young vegetable leaves are most tender, chef Lucas Cartens will find plenty of inspiration in the kitchen.

“It’s all about delicate textures, colours, and flavours; the inspiration for dishes such as the prawns with lightly pickled cucumber, melon, and new season sea asparagus, a dish with light delicate flavours,” he says. “The freshness of spring can also be experienced in the strawberry Alaska, a frozen dessert with burnt meringue accompanied by a clear strawberry consommé and enhanced with bubbly brut rose garnished with spring blossoms, celebrating the new season. It’s also the time to carve the juicy spring lamb that we are currently roasting for our Sunday Roasts.”

Call 021 880 1549, email reservations@majekahouse.co.za or book online at www.majekahouse.co.za.

Van Ryn’s Distillery

In celebration of the season of spring, Van Ryn’s Distillery is launching four new brandy pairing options. The Cape Smoke Tasting offers a flight of brandies paired with a variety of freshly baked grissinis (thin crisp Italian bread sticks). For those with a sweet tooth, the Brandy and Chocolate Tasting offers three hand-made Belgian chocolates paired with a flight three of Van Ryn’s potstill brandies.

And if you’re adventurous? Sign up for the Decadent Delight Tasting, which serves a coffee-infused chocolate brownie with the Van Ryn’s 12 year old Distiller’s Reserve, Cardamom flavoured shortbread with the Van Ryn’s 15 year old Fine Cask Reserve, and a spiced fruit brandy truffle with the Van Ryn’s 20 year old Collector’s Reserve.

Online bookings can be made at Van Ryn's website www.vanryn.co.za

blog comments powered by Disqus