CATHARINA’S, AT STEENBERG ADDS ‘FREE RANGE FRIDAYS’ TO ITS FINE DINING REPERTOIRE

And BottlePlatePillow was there… WoW!  What a fantastic experience!
Source: Five Star PR

Must read: Food24 review by Cathy Marston – Brains on the Menu

Following hot on the heels of its popular ‘Meat Free Mondays’ Catharina’s, the Restaurant at Steenberg, is introducing a ‘Free Range Fridays’ gourmet dining option as part of its new winter menu. The brainchild of innovative Executive Chef Garth Almazan, the à la Carte ‘Free Range Fridays’ lunch and dinner menus will use organic and free range produce to produce a tasty selection of hearty organ meat dishes and old time favourite winter desserts.

Providing an innovative fireside fine dining option during the chilly months, these adventurous menus will showcase the scope of Almazan’s culinary prowess, sure to appeal to business people seeking a traditional lunchtime option on a rainy day, while offering the more leisurely dinner patron a novel taste discovery.

Says Almazan: ‘The creation of the ‘Free Range Fridays’ menu was inspired by the concept of ‘Nose to Tail Eating’ trend, which celebrates the tradition of making a delicious virtue of using every part of the animal.  Although many people who have savoured organ meat, advocate its intense flavours and tastes, it is also very much in line with the trend for healthier eating, with organ meats boasting an impressive range of health benefits.’

Organ meats are high in vitamin A, vitamin B12, folate, niacin, iron and minerals, as well as being an excellent source of potassium. In fact, these power-packed nutritional delicacies are densely concentrated with just about every nutrient and mineral, including high doses of the essential B vitamins. They are also known to contain some of the highest concentrations of naturally occurring vitamin D to prevent deficiency during the darker winter months.

According to Almazan, it is increasingly the vogue among diners to select organ meats above conventional cuts in celebration of its intense flavours. In line with the core ethos of Steenberg, he actively endeavours to support local farmers, producers and suppliers, whenever possible, especially those who employ more humane farming methods, among which organic and free range methods of livestock farming.

Among these is small business man Steve Jeffery, who has long been supplying Catharina’s with the finest, locally produced charcuterie available. Cured using only salt, pepper, spices, herbs, alcohol and oak smoke, and prepared with passion, attention to detail and patience, his range of cured meats and sausages transports diners back to an era when produce was created with care and integrity.

Free range organ meat dishes will include delicacies ranging from Pan Fried Bone Marrow with Bulgar Wheat Stuffing, and Poached Lamb’s Tongue with Parsley Puree and Truffle Dressing; to Confit of Miso Sake Pork Belly and Riz de Veau (Pan fried Sweatbreads) with Oxtail Rillette.

The ‘Free Range Fridays’ menu at Catharina’s will change on a weekly basis, offering a delectable selection of starters and main courses, and heart warming ‘old-fashioned’ desserts such as Roasted Fig and Brown Sugar Parfait; and Bread and Butter Soufflé, to round off an exceptional dining experience.

Catharina’s has established a reputation for consistently providing a world-class culinary experience, and the selection of exciting new organ meat dishes on the ‘Free Range Fridays’ menu will augment the eclectic menu here, affording discerning diners a wider and more innovative choice of dishes. The restaurant will however continue to offer a traditional à la Carte menu on Fridays too, as well as its popular Winter Special Menus.

Complete with avant-garde décor and contemporary artworks, the restaurant provides an all-round sensory dining experience with magnificent views across the vineyards and golf course, with the Constantia Valley beyond.

MORE ABOUT STEENBERG

Established in 1682 by the legendary ‘Widow Ras’, Steenberg is the oldest farm in the Constantia Valley. Situated 20 minutes from the centre of Cape Town, it boasts a gracious boutique hotel with state-of-the-art conference facility, a luxury spa, and the famed Catharina’s restaurant (American Express Platinum Fine Dining Award 2008 and Diners Club Winelist Diamond Awards 2008/2009). Steenberg Hotel provides deluxe accommodation comprising 21 rooms and 3 Heritage Suites set amongst the vineyards, and was recently voted among the Top Ten Luxury Hotels in Africa by the internationally esteemed TripAdvisor travel website. Other facilities include an 18-hole championship golf course, two swimming pools and a hairdressing salon. The winery, Steenberg Vineyards, is recognized as one of the top white wine cellars in the country, and features a popular new cellar door restaurant, Bistro Sixteen82.

More wine Specials – More accommodation Specials – More restaurant Specials

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