As the Constantia Valley blooms under the summer sun, Tryn at Steenberg unveils a refreshed menu that balances new creations with familiar favourites. Here, each dish feels like a little celebration - sunshine on a plate, effortless yet full of life.
The restaurant reflects the estate’s commitment to excellence. Steenberg Hotel & Spa recently earned a Michelin Key in the “Very Special Stay” category, recognising its design, service, and character - the same care evident in every plate served at Tryn.
Sunshine and Flavour
Chef Kerry Kilpin has crafted a menu that radiates freshness. “For me, this season is all about food that tastes like sunshine; bright, fresh and full of life,” she says. Herbs, greens, and acidity bring vibrancy even to richer dishes, creating a sense of lightness in every bite.
Starters like the Fish Tartare, with hand-chopped Abalobi fish, crisp rice tuile, mango, pickled cucumber, and ginger vinaigrette, and the Duck Breast with black garlic and watercress salad, showcase her signature elegance. Salads are playful and vibrant - Sticky Zaatar Calamari with harissa vinaigrette and tahini emulsion, and Dukkah Dusted Belnori Chevin with pickled cherries, baby beets, and mulled-wine reduction.
Main Courses That Shine
Mains continue the summer story with Umami-Glazed Fish on black rice with coconut salad, Veal Escalope with caperberry and courgette galette, and Flame-Grilled Venison paired with Syrah jus, dark chocolate, and pomegranate. Each plate tells a story of careful sourcing and thoughtful flavour layering.
Dessert and Delight
Desserts are a joyful finale: a marula-infused Crème Brûlée, a dramatic Warm Chocolate Sphere with miso ice cream and lime gel, or a Passionfruit Parfait that captures summer in every bite. Vegan and gluten-free guests are also celebrated with inventive creations like Smoked Chocolate Mousse.
Even as the menu evolves, favourites endure. From the Prawn and Avocado Salad to the Beef Fillet with truffle jus and the iconic Steak Tartare, diners can revisit old loves alongside new discoveries.
Sustainability at the Core
Sustainability guides every decision in the kitchen. Through collaboration with Abalobi, Tryn sources fish ethically, supporting small-scale fishers. “We know exactly where our fish comes from and that it’s been caught with care,” says Kilpin.
Dining Among Vineyards
Set among Steenberg’s gardens and vineyards, the restaurant feels like an oasis. Shaded terraces and mountain views create the perfect backdrop for summer meals, whether breakfast, lunch, or dinner. “It’s elegant without being formal; a place to unwind, share good food and make the most of a beautiful summer day or evening,” Kilpin notes.
Bright, vibrant, and effortlessly joyful, Tryn invites guests to savour summer at its most delicious, where each dish reflects the season, the estate, and a thoughtful commitment to flavour, freshness, and sustainability.
Credits
Images: Supplied
