Catharina’s outside in summer
Steenberg Chef Archie Mclean invites you to savour the best of summer with new al fresco Food and Wine Flights under shady oaks at Catharina’s Restaurant at Steenberg, one of the jewels of the Constantia Wine Valley, just 30 minutes from the Cape Town city centre.
Available daily from 12h00 till 17h00, wine lovers seeking a relaxed afternoon can choose between two savoury options of three Steenberg wines paired with delicious morsels prepared by Catharina’s adventurous executive chef, Archie Maclean. If you prefer something sweet, Chef Archie has created indulgent desserts paired perfectly with a flight of three Steenberg wines.
Savoury flight 1
Salad of smoked salmon, feta and walnut with orange and cardamom dressing is paired with Steenberg Sparkling Sauvignon Blanc. Pan-fried linefish, citrus crème fraîche blini, caviar and lemon butter sauce paired with Steenberg Semillon. Confit duck leg, celeriac and truffle purée, white bean, celeriac and apple salad paired with Steenberg Echo Red Blend
For the savoury pairings at R275 per person the salad of smoked salmon, feta and walnut with orange and cardamom dressing is paired to perfection with the crisp Steenberg Sparkling Sauvignon Blanc. The ultra-elegant Steenberg Semillon enlivens pan-fried linefish, citrus crème fraîche blini, caviar and lemon butter sauce. Confit duck leg, celeriac and truffle purée, white bean, celeriac and apple salad can be enjoyed with Steenberg Echo Red Blend.
Savoury flight 2
Quail and bacon boudin, cos lettuce, white anchovy and a caesar dressing paired with Steenberg 1682 Chardonnay Méthode Cap Classique Brut. Seared salmon wrapped tuna, pea purée, pear, dill and pea dressing paired with Steenberg Sauvignon Blanc. Beef tartare, red cabbage slaw and grilled gherkin paired with Steenberg Nebbiolo
The alternative savoury flight includes quail and bacon boudin, cos lettuce, white anchovy and a caesar dressing with the uplifting Steenberg 1682 Chardonnay Méthode Cap Classique Brut. In this flight, the Steenberg Sauvignon Blanc, is paired with seared salmon wrapped tuna, pea purée, pear, dill and pea dressing. The singular Steenberg Nebbiolo is paired with beef tartare, red cabbage slaw and grilled gherkin.
Strawberry macaroon, strawberry jelly and macerated strawberries paired with Steenberg 1682 Pinot Noir Méthode Cap Classique Brut. Lemon posset, ginger beer ice cream and lemon honey cake paired with Steenberg Sphynx Chardonnay. Chocolate ganache and chocolate mousse, mango and passion fruit purée with violet sabayon paired with Steenberg Catharina
The scrumptious dessert tasting at R250 per person starts with the blushing Steenberg 1682 Pinot Noir Méthode Cap Classique Brut paired with strawberry macaroon, strawberry jelly and macerated strawberries. Chef Archie’s popular lemon posset, ginger beer ice cream and lemon honey cake is served with Steenberg Sphynx Chardonnay, while the flagship Steenberg Catharina partners chocolate ganache and chocolate mousse, mango and passion fruit purée with violet sabayon. It’s pure summer indulgence.
Archie McLean, Chef at Catharina’s
With these exciting pairings, Chef Archie is certainly living up to his mantra of creating a sensory experience that resonates the spirited life and times of the feisty Catharina Ras, Steenberg’s 17th century founder.
Catharina’s Restaurant is open 7-days a week for breakfast, lunch and dinner
For bookings contact +27 (0)21 7137178
or email firstname.lastname@example.org
For more information visit www.steenbergfarm.com
Information from GC Communications