Steenberg Sixteen82, Review.

Brad Ball.

This restaurant is attached to tastings rooms and a winery and has been open for just one year.

The interior design is airy with light wood and is dominated by the colour white.

Bottles from Steenberg Winery line the walls; it all looks chic and cool. Outside there is seating for eating as well as loungers for hanging out and quaffing. This area is surrounded by reflection pools and cascading water features with a lawn beyond. It’s a sexy space. I was there to sample the new summer menu. It’s the sort of place that beckons you to linger over a long lunch.

So what did I get to eat?  Beef Tartar which was perfection and I was told it had been freshly diced.

I had a Steenberg Semillon to drink, which I loved.

My main course was Blue Bay mussels with coconut milk broth and coriander, utterly sublime.

Desert was a blow out chocolate tart with cherries and honey comb. This was a serious hard core dessert and was simply amazing, but not for the faint hearted. Just the way I like it.

It seems to me that chef Brad Ball has really gotten into his stride for this season.

Beetroot tarte fine, smoked trout chantilly, horseradish foam.

After lunch I got to chat with him. He is warm, friendly and charismatic. He was very happy to tell me that the size of his kitchen has been extended. And there are other changes which augur well.

There is now a separate menu on a blackboard for the Raw Bar. I’m a sucker for menus on blackboards. This has sashimi, gravadlax, tartar and oysters.

Another twist starting on November 13^th  will be a separate menu for ‘Oysters and Bubbly’.

This menu will feature four different types of oysters and of course  a range of bubblies.

I have a soft spot for oysters so I love this concept. O yes, I nearly forgot to mention that I tasted the Steenberg Nebbiolo red wine.

Beyond incredible.

So what do I think about Bistro Sixteen82?

I think it’s obvious.

Bistro Sixteen82,

Steenberg Estate,

Tokai,

021 713 2211