Wind your way down to Steenberg farm to visit the revamped, vibrant and super stylish Tryn restaurant. Dedicated to Steenberg 17th century founder Catharina Ras, aka Tryn. The new restaurant is contemporary in spirit with bold accents, and modern textures. Did we mention the gorgeous art and impeccable design and decor though? A post for another day. But loved the artwork from South African artists; Mongezi Ncaphayi, Jennifer Morrison, Gabrielle Kruger and Pierre Vermeulen. And you cannot miss Rick Tegelaar's Moooi Meshmatics Chandelier, which is a work of art on its own.
But you are here for the food, right? Executive Chef Kerry Kilpin levels up her culinary skills with an accessible menu featuring a range of mouth-watering dishes. Chef Kerry Kilpin is renowned for her signature “sweet merriment” and infuses some unexpected savoury notes such as basil, coriander, thyme and cardamom into her desserts.
Here is one of her recipes you can try out right now:
CHOCOLATE SPHERE
Serves 4
Vanilla bean ice cream
Strawberry Salad
200g strawberries chopped
10g basil chiffonade
20g icing sugar
Combine the strawberries, basil and icing sugar.
Set aside and allow to macerate for a few minutes before serving.
Chocolate Sphere
Fondant mix
45g 70% chocolate melted
40g butter melted
1 egg
1 yolk
40g sugar
30g cake flour
Whisk eggs and sugar until light and creamy, add the chocolate and butter.
Fold in the flour. Pour into round moulds and freeze.
100g panko bread crumbs
100g flour
2 eggs whisked
Once the sphere is frozen, coat with flour, followed by egg, followed by bread crumbs. Repeat the process.
To Serve
Deep fry the chocolate sphere in 180 degree Celsius oil until golden.
Serve on the strawberry salad with a scoop of vanilla ice cream.
