To tie in with its classy decor upgrade, which more strongly links Bistro Sixteen82 with its home on the Steenberg wine estate, a new menu has been launched for the ‘transitional’ Spring season.
The interior makeover has resulted in new comfortable seating, with stylish new fittings, and with colour bursts. One can now see into the cellar, having become the focal point of the restaurant, and an area closest to this new feature will be used for larger groups and private functions.
Chef Kerry Kilpin has designed the Spring menu with a mix of lighter dishes with a ‘summery zing’, but has retained heartier dishes such as braised lamb neck as well as the favorite roasted pork belly. Other dishes on the new menu include Panko crusted cheese 
fritters with clementine and thyme jam, and tempura prawns with crunchy fennel and apple salad, citrus dressing, and aioli. One can also order crispy baby calamari with Harissa Mayo, a sesame tuile, avocado pulp, and paprika oil, paired with Steenberg 
Semillon 2013; as well as five spiced venison carpaccio with wild rocket, beetroot, pecorino shavings, and juniper dressing, paired with Steenberg Echo Bordeaux Blend 2012.
Each of the menu items has been paired with a Steenberg wine, available by the glass, with the exception of Magna Carta, the flagship wine.
Bistro Sixteen82, Steenberg wine estate, Constantia. Tel (021) 713-2211. www.bistro1682.co.za Twitter: @Bistro1682
Source: Nicky Arthur PR
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Tel (021) 433-2100 Twitter:@WhaleCottage Facebook: click here
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