As the crisp air settles over the Constantia Valley, Steenberg Farm’s beloved restaurants – Tryn and Bistro Sixteen82 – invite guests to gather around the table and indulge in the rich, comforting flavours of its new autumn-winter menus.
Under the direction of Executive Chef Kerry Kilpin, both restaurants have curated offerings that celebrate the season’s warmth, with a clear emphasis on local ingredients, ethical sourcing, and family-friendly dining.
“Our new winter menus at Tryn and Bistro Sixteen82 are all about warmth, depth, and seasonal comfort – designed to make guests feel looked after, while still offering something fresh and memorable,” says Kilpin.
Known for its vibrant and unpretentious plates, Bistro Sixteen82 introduces a reimagined lineup that balances nostalgia with innovation. Kilpin shares: “At Bistro Sixteen82, we’ve taken some old favourites and reimagined them with bold new twists.”
Among the must-tries is the Suan La pickled fish taco, a refreshing reinterpretation of their signature dish, now imbued with bright Asian flavours. Richer dishes like the ale-braised beef gnocchi promise deep comfort, while the warm brioche bomboloni – served with charred pineapple, lemon crème, and miso and white chocolate ice cream adds a playful, indulgent finale that is both nostalgic and unexpected.
“The ‘Winter Table’ at Bistro Sixteen82 celebrates everything we love about the colder months – rich ingredients like Jerusalem artichokes and citrus, generous textures, and bold, soul-warming flavours,” says Kilpin.
At Tryn, the menu reflects a more polished but equally heartfelt approach to winter dining. “The focus here is on refined winter flavours with a grounding in simplicity and quality,” explains Kilpin.
A standout starter is the savoury cheesecake, paired with a tomato macaroon and crisp bacon shard – a dish that Kilpin describes as “unexpected, playful, and packed with flavour.” For mains, the herb and Dijon mustard-crusted lamb rack, plated with buttered mash, fine beans, a Bordelaise jus and delicate marjoram cream, is both elegant and comforting.
Dessert lovers can indulge guilt-free with the vegan and gluten-free coconut matcha mousse, set on a chocolate torte with strawberry and coconut sorbet, popcorn crunch and compressed strawberries.
Although neither menu has been specifically paired, all Steenberg wines are served by the glass with the waiters on hand to recommend suggested pairings.
Kilpin adds that Steenberg’s commitment to sustainability shines through in every dish. “We prioritise local and seasonal ingredients, and I’m particularly passionate about supporting our local fishing communities, like Abalobi. Their dedication to ethically sourced fishing practices and community empowerment is truly inspiring.”
This ethos extends to all aspects of the menu, with ingredients carefully selected to honour the environment and the hands that harvest them.
Whether dining as a couple, with friends, or as a family, both restaurants ensure everyone is catered for. Separate children’s menus are available all year round, and the chefs are happy to adjust dishes for dietary preferences, including vegetarian and gluten-free needs.
Adding to the cozy ambiance, both Tryn and Bistro Sixteen82 feature roaring fireplaces, creating the perfect backdrop for a relaxed winter meal.
While the dishes speak of innovation and seasonal sophistication, at the heart of the new menus there is a sense of collaboration and care. “At Tryn, the dessert menu stands out as a highlight, showcasing the pastry expertise of Senior Sous Chef Mark Festus. At Bistro Sixteen82, Head Chef Penny Garrod’s intuitive cooking and steady hand shine through in the generous, flavour-driven dishes,” notes Kilpin.
“Both menus reflect our shared values: collaboration, care, and a respect for ingredients – from the hands behind them, to the flavours that define the season.”
E-MAIL: info@tryn.co.za or reservations@bistro1682.co.za
