We were invited to try the new themed Tapas dinners at Steenberg’s Bistro Sixteen82, my first evening visit to one of my favourite restaurants headed by one of the nicest and most honest chefs.  We enjoyed a tantalising ‘Taking Tapas to Turkey’ evening, which was the theme for June, and for the last few days of July.

On entering the wine tasting area the striking chandelier attracted my attention once again, in symbolising red and white grapes, making a powerful statement.  The restaurant was cosy, being brightly lit, with modern gas heating, and had a buzz from the patrons having arrived at the early dinner time.  A shock was the new grass green colour of the ladies’ cloakroom, which Chef Brad Ball agreed was extreme, but better than the ‘prison orange’ in the gents’ loo, and the shocking pink of the disabled loo, being the choice of interior designer Richard Perfect, Brad said!  However, compared to the other Constantia Valley Wine Route estates we had visited earlier that day, surprising in their ordinariness, Steenberg is by far the most attractive and professional of all the Constantia wine estates.

While the Bistro is more relaxed than its sister restaurant Catharina’s at the Steenberg Hotel, the neat presentation of the side plate with a material serviette embroidered with the restaurant name and good cutlery give a classy impression, as does the beautiful display of the Steenberg wines on both sides of the restaurant.  A modern Maxwell & Williams salt cellar adds a sophisticated touch.  Flower arrangements have always been striking in the building, with proteas in tall glass vases.

We were welcomed by new co-Manager Nathalie, about whom Chef Brad raved, in being reliable, and sharing the same attitude to the business. Chef Brad admitted that the previous manager had been a regrettable appointment. Good news is that Jürgen Welp, Chef Brad’s first Restaurant Manager partner when they opened more than three years ago, now is a consultant to Catharina’s, where they are revamping and ‘energising‘ the restaurant, having changed the furniture, adjusted the menu, and focused on staff training.  Nathalie brought us a glass of Graham Beck Brut Rosé Vintage (R75 per glass and R375 per bottle), celebrating the 21st birthday of our Reunion intern Lorraine the following day.

Chef Brad welcomed us, and explained that they have themed the Tapas dinners for the first time, having started with Italy as a theme in May, and focusing on Turkey in June and the last few days in July.  He is still deciding whether Scandinavia or South Africa will be the theme for August.  Turkey is a difficult theme, he said, so he expanded it to include East Africa and the Mediterranean.  Beef Tataki is the most popular dish on both the lunch menu and the tapas menu since the opening of the restaurant, and features on the Turkish Tapas menu, with another favourite, the Patatas Bravas.  Chef Brad told us about their winter special of two tapas dishes with a carafe of Klein Steenberg, which costs a very reasonable R90.  He is critical of winter specials, as patrons expect the reduced prices in summer too, he said, and hence he will not discount his lunch rates in winter.  He showed us his new lunch menu, which is reduced in terms of the number of dishes offered, and now has wine pairing suggestions for each dish. New dishes are added or replaced every two weeks.

We discussed restaurant awards too, and he expressed his irritation about the inconsistency of the Eat Out evaluation, and that ‘they make up the rules as they go along‘.   The restaurant’s American Express Fine Dining Award is a source of pride, as is his full restaurant on most evenings.  His passion shows when he talks about ‘my’ restaurant, and how he enjoys talking to his patrons, many being regulars who come to eat three times a week or so.

The Tapas menu is presented on a blackboard, 13 savoury (R20 – R55), one dessert (R46) and one cheese option (R60) offered. Lorraine and I ordered two tapas each and shared, allowing us a taste of four dishes.  The dishes included sardalya (sardines), Sigaro Borek cheese rolls; braised octopus kisir salad, with onion, tomato and bulgur wheat (a first taste of this Mediterranean starch), and herbs; chicken soslu, being sweet and sour chicken with star anise and tumeric; an antipasti platter with cheeses, charcuteri (salame felino, coppa, and chorizo), caperberries, olives, and pickles;  the eggplant dip baba ghanoush with tahini and cumin, served with a yufka flatbread; Red lentil soup;  calamari; oysters;  hummus;  and roast lamb pita with raita of cucumber, yoghurt and mint. The meal would not have been complete without a plate of desserts, including Turkish Delight, halva with pistachio, and baklava. We ended off our dinner with the Valerie’s Choice cheese platter, beautifully presented with Cremalat cheeses (gorgonzola), Kleinrivier Gruyere, and Emmental, and apple slices, strawberries, toasted walnuts, Melba toast, pear slices, and a delicious raisin chutney.

The Flamenco music group did not make it on the Thursday evening when we visited, but we had a most enjoyable evening, loving the selection of good value tapas which we shared, the good service from Gwen and Natalie, as well as the friendly interaction of some of the other staff, and Chef Brad’s enthusiasm and honesty in sharing industry news.  We wish that Bistro Sixteen82 were closer to home to make it a regular.

POSTSCRIPT 5/8:  Bistro Sixteen82 is focusing on South Africa in its Tapas themed dinners in August, with its ‘Bringing Tapas Home’ theme being traditional South African dishes with a contemporary twist. The ten local dishes include Bobotie, Bunny Chow (right), Malva Pudding, and Koeksisters.  Mexico and the Orient will follow in subsequent months.

Bistro Sixteen82, Steenberg Wine Estate, Constantia.  Tel (021) 713-2211. www.steenberg-vineyards.co.za Twitter: @Bistro1682.  Mondays – Sundays, Breakfast, Lunch and Dinner, 9h00 – 20h00. Reopens from winter break on Thursday 25 July.  Tapas starts from 18h00.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: WhaleCottage