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Delicious tastes and textures at Bistro Sixteen82

Bistro Sixteen82_panoramaWith chef Brad Ball at the helm, Bistro Sixteen82 rewards diners with excellent food that is completely irresistible.

The food

This is bistro cuisine at its best. Expect treats like the best steak tartare in the valley, hand-chopped, with a painting of beetroot to support it. There’s not a sinew in sight and the meat is accompanied by capers and the sweetest little crisp boiled quail’s egg, which has been deep fried. Served with some crunchy Melba, this is an irresistible dish.

Another standout is the baked camembert with its almond crust, green fig syrup and parsley oil – almost too rich for its own good, but fabulous nevertheless. Move on to ricotta gnocchi with roasted garlic and a white cheddar sauce, or their justifiably famous slow-roasted pork belly with mustard mash.

Bistro Sixteen82_caviarAlso popular are the charcuterie platters: the meat option consists of some excellent salamis, while the seafood platter is adorned by a smoked angelfish paté and shrimp cocktail. It’s no wonder the place is packed. Finish up with a mango semifreddo with peanut meringue or the rose-flavoured panna cotta with green figs, which is a delicious ending to a fantastic meal.

The wine

The wine list carries only the excellent Steenberg range – and at a significant mark-up from the prices at the adjacent wine tasting facility. BYO will cost you R50 a bottle.

The service

Service is very smooth but can slow down when they get really busy, like on Sundays at lunchtime.

The ambience

The venue boasts a large, delightful double-volume space with a gorgeous outside seating area featuring ponds and some sculptural pieces. It’s a wonderful dining option in summer. Note that this space is not always open for eating, so check beforehand.

And…

Don’t leave without getting some goodies from the deli; there are cold meats and cheeses to die for. And, of course, stock up on some wines from the estate.

Eat Out critics dine anonymously, and pay their own way. Read our full editorial policy.

Bistro Sixteen82_mash

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