SIT-DOWN DINING & TAKE-AWAYS

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+27 (0)21 883 2893 • eat@stellenboschkitchen.co.za

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Our dishes are adapted from classics found around the world. We source most of our produce within 50km of Stellenbosch and we liaise closely with our suppliers to procure only the freshest seasonal ingredients. Vegan options are available on request.

STARTERS

Gnocchi, watercress and walnut pesto, walnuts, goat’s milk feta, olives, semi-dried tomatoes
65
In the 19th century, Pellegrino Artusi — “the grandfather of Italian cuisine” — published the official gnocchi recipe.
Risotto with fresh exotic mushrooms, Grana Padano, truffle oil
70
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574
Oven-grilled calamari, chorizo, red pepper, chick peas, smoked paprika, sherry vinegar
75
Inspired by the cuisine of Valencia, Spain — a region famous for seafood and spicy chorizo sausage
Kudu carpaccio, pickled beetroot, kohlrabi, baby leaves, Grana Padano and mustard aïoli
85
Carpaccio was devised in 1950 by Giuseppe Cipriani at Harry’s Bar in Venice

MAINS

Spicy veggie burger with tomato chutney, field mushrooms and basil aïoli, hand-cut potato chips
115
The colloquial “veggie burger” may have been created in London in 1982 by Gregory Sams, who called it the “VegeBurger”
Monster Burger, spicy aïoli, onion marmalade, Healey’s cheddar, sesame bun
125
A Jan Cats classic since 1989
Tempura battered fish, hand-cut potato chips, sauce tartare, charred lemon, mushy peas
140
In the 1860s, J. Malin of London and J. Lees of Manchester both claim to have been the first to conceive the idea of serving fish and chips together
Risotto with fresh exotic mushrooms, Grana Padano,truffle oil
145
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574
Traditional lamb curry, tomato and onion relish, homemade chutney, yellow rice
155
Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies
Slow braised oxtail stew, roasted baby carrots, garden peas, sweetcorn, mashed potato
155
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup
Lamb shank from Riebeeck Kasteel with roasted new potatoes
155
Lamb shank had become a forgotten cut until celebrity chefs and trendy restaurants prudently retrieved it from oblivion. Don’t miss this one
Beef sirloin, mushroom purée, caramelised onion, potato gratin, beef jus
165
The famous and unique Chalmar Beef appellation was registered in 1969 — and it is still going strong. Sirloin is cooked to perfection in our Josper charcoal oven
Premium beef fillet, charred onion, mushroom dust, potato gratin, cauliflower and white truffle purée
175
Another famous local beef supplier — Karan Beef is Africa’s largest cattle company. Fillet is cooked to perfection in our Josper charcoal oven

DESSERTS

Amarula bread and butter pudding with rooibos custard
65
Alas, it is a myth that elephants become tipsy when they forage on the fruit of the marula tree.
Butterscotch cheesecake with blueberry compote, honeycomb
70
There is evidence that cheesecake was served to Greek athletes during the first Olympic games in 776 BC. So there.
Dark chocolate and toffee fondant, white chocolate ice cream, passion fruit anglaise
75
American chef Jean-Georges Vongerichten claims to have invented the fondant in New York in 1987
However, French chef and chocolatier Jacques Torres disputes this claim, arguing that it had already existed in France