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DE WINGERDT RESTAURANT

Bringing a Taste of the World to Our Corner of the World

A

warm welcome to De Wingerdt Restaurant, named after the original homestead and vineyard of the owner’s Great Grandfather.

Here you will find fresh, familiar local fare with a touch of flavours from around the globe. If you are seeking a more exotic experience, we offer dishes inspired by flavours of Asia, Europe, the Mediterranean and even North Africa. No matter what you choose, it will be made on-site from fresh, authentic, quality ingredients. Our cuisine is preservative free, we use no additives and where we can we use fresh herbs and produce from our organic garden beds. Chef Peppas is happy to take specific dietary requirements into consideration, please feel free to inform your server. As part of our offering it must be mentioned that we grow, produce and bottle our own wine on the estate.

We are proud to present our award-winning wine This fine wine was born on the banks of the Vette river in the single block vineyard of De Doornkraal in Riversdale on land originally proclaimed for divine worship in 1838.


To Start Bobotie Spring Rolls Served with fresh greens, Greek yoghurt, grape jam and homemade chutney

39-00

Spanish Salt & Pepper Calamari (Squid) Served with homemade garlic mayonnaise

42-00

Thai Fish Cakes Served with tomato citrus chutney

42-00

Biltong & Blue Cheese Pate With Roosterkoek (griddle cakes) Crostini

39-00

Kudu Carpaccio With Mango Amarula dressing, rocket, blushed cherry tomato and pecorino cheese

47-00

Yunon Style Pork Ribs Slow roasted mini pork ribs with homemade sweet chilli sauce

45-00

Soup of the Day Please ask your server what the chefs have rustled up

38-00


Salads Garden Fresh greens, cherry tomatoes, onion and cucumber

37-00

Mediterranean Fresh greens, cherry tomatoes, onion, cucumber, sweet pepper, feta and calamata olives

48-00

Roasted Pear and Beetroot Served on fresh greens with honeyed balsamic dressing

45-00

Calamari Ripieni Stuffed squid stuffed with sun dried tomato on salad greens, cherry tomatoes, onion, cucumber & fresh lemon

65-00

Couscous Chicken With preserved lemon, sun dried tomato and olives

65-00


Mains Vegetarian Roasted Vegetable Moussaka With potato wedges

65-00

Homemade Fettucine al Pomodoro ePesto Pasta served with basil pesto and cherry tomatoes

75-00

Poultry Stuffed Chicken Breast Filled with mushroom duxelle, feta, sun dried tomato and basil pesto and rolled in kudu carpaccio Served on creamed potato and topped with a chardonnay cream sauce

88-00

Cape Malay Chicken Curry With celebration rice and sambals

78-00

Seared Marinated Ostrich Fillet Served with roasted baby potatoes & Blueberry Pear Compote

135-00


Beef Fillet of Beef Stuffed with spinach, mozzarella & mushroom duxelle Served with roasted baby potatoes & red wine jus

135-00

Stifado Greek style thick cut beef rump casserole with pearl onions and creamed potatoes

88-00

Thai Red Beef Curry Beef fillet with Thai seasoning and coconut milk Served with scented sticky rice, sambals and homemade chilli jelly

99-00

Fettucine Bistecca Arrabiata Bolognese Homemade pasta with beef fillet bolognaise and a touch of chilli

95-00

Chicago Style Hamburger Truly homemade 100% prime beef patty (180g) Served with homemade tomato relish and potato wedges

85-00


Lamb Greek Style Lamb Chops Topped with tzatziki and served with roasted baby potatoes

125-00

Country Style Lamb Shank Served on creamed potato

120-00

Marrakesh Lamb Tagine Served with roasted garlic couscous & cucumber raita

115-00

Arni Kleftiko By prior appointment - 24 hours notice Chef Peppas prepares this traditional slow roasted Greek lamb using a whole square cut shoulder Served on a platter to table with Ya Ya’s Patates, veg in season, pita breads & tzatziki Serves four to six

S.Q.


Seafood Linefish “Fines Herbes” Baked with fresh garden herbs and lemon butter, served with potato wedges

95-00

“Aant Vette” Norwegian Salmon When available Rolled in toasted black sesame and seared Plated with creamed potato, served with a cream based reduction using our “Aant Vette 1st Divine Blush 2011 Syrah Blanc de Noir’’

125-00

Squid and Leeks in Red Wine Estouffade de Calmars aux Poireaux

95-00

Profs’ Whole Baked Line Fish By prior appointment and only if fresh fish can be sourced Chef Peppas bakes a whole fresh line fish Serves it on a platter to table with a garden salad and potato wedges Serves two to four

S.Q.


Sides Creamed Potato 12-00

Celebration Rice 12-00

Roasted Garlic Couscous 12-00

Vegetables In Season 5-00

Potato Wedges 18-00


Desserts Fresh Fruit Salad Served with cream or Ice Cream and toasted pecan nuts

40-00

Amarula Crème Brulee Baked custard infused with Amarula Liqueur

42-00

Triple Chocolate Fudge Brownie Dark chocolate brownie with chunks of milk and white chocolate, served with ice cream

42-00

Traditional Malva Pudding Baked South African sponge, served with butterscotch sherry sauce and ice cream

38-00

De Doornkraal Pecan Nut Tart Pecans grown here at Dedoornkraal baked into a tart, served with cinnamon ice cream

45-00

Cheese Platter Three local cheeses served with crackers, figs and preserves Serves Two

75-00

DeWingerdt Menu  

Menu for DeWingerdt Restaurant at Dedoornkraal Historic Country House Boutique Hotel 8 Long Street (8 Lower Long Street on Google) Riversdal...

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