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    Order Online from our Take-Away Menu

    For your safety, our kitchen staff are accommodated under quarantine conditions on our premises.
    +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

    Good, freshly prepared food takes time.
    Kindly allow us approximately 25 minutes to get yours ready.

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    SEGAFREDO-ZANETTI
    Corner of Dorp and Andringa Streets, Stellenbosch 7600, South Africa
    P.O. Box 500, Stellenbosch 7599, South Africa
    +27 (0)21 883 2893
    eat@stellenboschkitchen.co.za
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