One of our old favourites has just undergone a makeover: the new Catharina’s is light, bright and an absolute pleasure to dine in. Greg Landman revisits the Steenberg restaurant and discovers that the food measures up.
Executive Chef Garth Almazan uses the freshest ingredients and prepares them in a non-fussy way, so that each of the elements complement each other. Take the duck livers on toast for instance: they are sautéed briefly with cream and mushrooms, leaving them very rare (as per the French tradition), before they are finished with a dash of muscadel. The richness of the dish is offset by the piquancy of flat leaf parsley and the toast adds a little crunch. In a word: heaven. The fish cakes, deliciously crisp, are served on a bed of lemon atchar and fresh quince and shredded carrot sambal, which make the perfect accompaniments. Mains include a Chalmar beef wing rib (600gm) served with a jug of chimichurri sauce and thick cut potato chips: just the thing for a hearty carnivore. The standout dessert is the Cape klapper koe’susters, warm and glazed, rolled in coconut and served with spiced orange dipping sauce and cinnamon ice cream.
A superior list obviously highlighting the excellent Steenberg wines and many others from this area.
Impeccably smooth, yet warm and friendly. Such a pleasure.
The room has recently undergone a makeover and the result is light, airy and fresh with plenty of light wood being used. The big fireplace is just the thing for those winter days but the huge glass walls that open onto a vista of vineyards let in lots of sunshine.
Do a wine tasting while you are here and decide what you are going to have with your lunch.