The Support Stellenbosch Restaurant Rewards Campaign was a fantastic initiative that encouraged us to try new restaurants. Our second meal out was at Stellenbosch Kitchen, which is housed in a National Monument building.
Stellenbosch Kitchen offers traditional heritage food with a modern twist. They follow a “pasture-to-plate” approach that focuses on the sustainable use of the region’s finest seasonal ingredients. Showcasing local wines, this is an authentic South African dining experience.
Between the four of us, we chose the kudu carpaccio (R95) to start which was served with pickled beetroot, kohlrabi, baby leaves, Grana Padano and a mustard aïoli. And the oven-grilled calamari (R80) which was accompanied by chorizo, red pepper and chickpeas and seasoned with smoked paprika and sherry vinegar. Our main courses included a lamb curry (R160) on a bed of yellow rice with sambals of tomato and onion relish and homemade chutney. I had the lamb shank (R165) which was served with a good selection of vegetables, as well as roast potatoes. Bev and Eric both chose the oxtail (R165). Eric will tell you this is his favourite meal. And the evening was the perfect weather for it. Slow braised and served with vegetables and mashed potato.
Dessert and drinks
We are very good at sharing desserts and for the table we had the amarula bread and butter pudding (R75) with rooibos custard, and a dark chocolate and toffee fondant (R85). Somehow the order was mixed up in the kitchen and I was sent the cheesecake. I decided to wait for the fondant and I am so glad I did. It was super rich and super sweet and was served with a white chocolate ice cream and passion fruit anglaise. Dave and I shared a bottle of Org de Rac Shiraz (R265) as we know how good it is and Eric had a glass of white wine (R80).
Service and more
I was super hungry when we sat down, and therefore very grateful for the bread that was served after we ordered. I found the restaurant to be a lovely setting and the atmosphere friendly. Service was excellent and when the incorrect dessert was brought to the table, the issue was handled extremely well. I asked for my lamb shank bone to be packed for a doggie bag for Bev’s dog, and we were given two boxes, full of bones. My dogs appreciated the treat! Dave and I both agreed that the meal was good value for money. The menu has wonderful quirps about the origin of each dish. I shall leave that as a surprise for you if you ever visit. Our total bill, including gratuity came to R1620.00.
Contact them on: +27 21 883 2893
Inspiration published on Lavender and Lime December 9: