Nestled in the picturesque Constantia Valley Winelands, Tryn Restaurant at Steenberg Farm offers an exquisite dining experience that seamlessly blends contemporary flavours with the rich history of the Cape’s first farm, established in 1682. With its bold and modern interior, stunning views, and relaxed atmosphere, Tryn Restaurant beckons you to indulge in a culinary journey like no other. Here is what I had when I went to Tryn: 

Appetisers 

Pan-Fried Scallops: Our dining experience at Tryn began with the Pan-Fried Scallops, a succulent delicacy that arrived on a plate adorned with creamy cauliflower, pan-fried shimeji mushrooms, and a tantalizing kalamansi vinaigrette. The ‘preserved lemon’ infusion added a zesty surprise. The combination of flavours and textures danced on the palate, making this a perfect starter. 

Tempura Prawns: The Tempura Prawns brought a crispy and delightful crunch to our appetiser selection. Served on a bed of avocado pulp, adorned with chopped pineapple, fresh coriander, mint, and peanuts, these prawns were a harmonious blend of sweet and savoury. The jalapeno syrup and miso mayo provided an extra layer of flavour complexity that left us craving for more.

The Main Event: Culinary Artistry at Its Finest

Pea and Spinach Risotto: Moving on to the main course, the Pea and Spinach Risotto was a shining star. Enriched with parmesan and drizzled with a summer herb vinaigrette, each bite of this creamy, verdant dish was a celebration of fresh ingredients. We decided to add five prawns, a wise choice as the slight brininess of the prawns balanced the dish perfectly. The additional R40 prawn supplement for the winter special was a small price to pay for the extra flavour dimension.

Braised Beef Short Rib: The Braised Beef Short Rib was another standout. Nestled on a bed of beetroot barley and accompanied by Brussels sprouts and pickled radish, this dish was a medley of flavours and textures. The sherry and Szechuan jus provided a delightful depth of taste, while the kohlrabi shoots added a touch of freshness. It was a hearty and satisfying choice for meat lovers.

Sweet Endings

Citrus and Ginger: For dessert, we savoured the Citrus and Ginger masterpiece. A soft honey sponge rested on a bed of lemon cremeaux, surrounded by zesty lime gel, yuzu pears, and crystalized ginger ice cream. The symphony of citrus and ginger notes made for a refreshing and palate-cleansing finale to our meal.

Vanilla Bean Baked Cheesecake: Tryn’s signature Vanilla Bean Baked Cheesecake was the epitome of indulgence. Accompanied by whipped panna cotta, compressed strawberries, and cherry guava frozen yoghurt, it was a symphony of creamy and fruity flavours that left us in dessert heaven.

Complimentary Mini Delights

Between courses, we were treated to two complimentary mini dishes: savoury dumplings and chocolate melts. These unexpected delights added an extra layer of intrigue and satisfaction to our culinary journey.

In conclusion, Tryn Restaurant at Steenberg Farm offers an extraordinary dining experience that beautifully fuses the heritage of the Cape with contemporary culinary excellence. From the appetizing scallops to the sumptuous short rib, and the delectable desserts, every dish was a testament to the skill and creativity of Chef Kerry Kilpin. The winter special supplements were a small price to pay for the exceptional quality and memorable flavours we encountered. Coupled with the serene surroundings and warm service, a visit to Tryn Restaurant is definitely a must!