The dish

Soft, unctuous lamb meat is encased in perfectly crisp spring-roll pastry, with a slightly sweet, slightly spicy, coconut curry sauce.

How it’s made

Inspired by a lamb curry, the dish is prepared from lamb rib and shoulder, which is sealed and braised in a curry sauce, before being removed from the bone, mixed with spinach and potato, and wrapped in spring-roll pastry.

Lamb spring rolls at Bistro 13. Photo courtesy of the restaurant.

The rolls are then deep fried and insulated by a layer of plum chutney, so that not too much moisture leaks into the crisp pastry on the journey from kitchen to dining room. The accompanying coconut curry sauce is a combination of braising liquid, spices and coconut milk, finished with a dash of curry oil to reduce the sweetness and bring out the heat.

The restaurant

Situated just outside Stellenbosch on Baden Powell Drive, Bistro 13 opened in September 2014, and is already becoming a favourite in the area for its delicious bistro food.

Chef Nic van Wyk – of Kokkedoor fame – is the man behind the pass, and fans of Terroir, where Nic spent many years, might recognise some of the flair with sauces in the food at Bistro 13.

Bistro 13. Photo courtesy of the restaurant.

It’s also a family-friendly spot, and there are several great-value winter specials on offer until end-August: Grab a burger on Wednesdays with beef-fat potatoes and fries for R85; or a 200g steak on Saturday nights with onion rings, beef-fat potatoes, beans, béarnaise sauce and a glass of Welmoed wine, all for R115. There’s also a five-course meal for R225 (R300 with Stellenbosch Vineyards Wine), available for lunch and dinner every day except Sunday.

Also try

The roasted pumpkin risotto with gruyère, sage and brown butter – our editor, Abigail, highly recommends it.

Bistro 13. Photo courtesy of the restaurant.