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Diemersdal Farm Eatery

 

Menu

Weekly Menu

 20 – 23 August 2014

STARTER

Homemade duck ham, toasted seed loaf, watercress and honeyed parsnip | R65

Soup of the day | R45

Slow roasted lamb shoulder with lightly truffled white bean spoom |R65

Hot smoked trout, beetroot and garden flower salad | R50

MAIN

Crispy pork belly, honeyed parsnip, braised cabbage and roasted apples | R120

Cauliflower and parmesan ravioli with hazelnut burnt butter, prune and shaved Huguenot | R90

Whole roasted baby cob with watercress, lime and baby marrow salad | R120

250g Sirloin, béarnaise sauce, triple cooked chips and a medley of roasted vegetables | R120

House burger with a slice of boland mature cheddar, spiced tomato jam, jalapeno, rocket and aioli | R120

DESSERT

Roasted strawberry and vanilla eton mess | R50

White chocolate and buchu mousse, grapefruit jelly and roasted strawberries | R50

Sorbet of the day | R35

Mini cheese board | R60

 

Tapas Platter

Our tapas platters changes daily depending on what is fresh out of our own garden

Menus are subject to change and availability without immediate notice.

.

Sunday Lunch Menu

24  August 2014

Starters

Jerusalem artichoke aranchini, caramelised baby onions and watercress salad

 

Mains

Whole roasted crispy pork belly

Mediterranean chicken ballontine with olives and spinach

 

Creamed potatoes

Braised cabbage with cumin

Slow roasted baby tomatoes

Minted peas with buchu

Roasted orange sweet potatoes with lavender

 

Dessert

Strawberry and vanilla eat and mess

Restaurant Events

Restaurant Events

04FJ8119The kitchen create events of themed food, wine pairings and special guests featuring a creative menu.

Past themes include:

Kokkedoor Marinda Engelbrecht kom kuier by Sjef Nic van Wyk – kos demonstrasie en middagete

The Zoobiscuit Cook and the Teddy Bear Chef – an evening with Anél Potgieter and Nic van Wyk

Food from the hearth and heart – ‘onthoukos’ with Kokkedoor  judges Hetta van Deventer-Terblanche and Nic van Wyk

Ages of Pinotage – Diemersdal winemaker Thys Louw talks Pinotage with Nic van Wyk

 

 

Food & Wine Pairing

28 August

18h30

Last Breath of Winter

Beetroot and walnut bread stick, pretzel, sourdough and ciabatta

Sauvignon Rosé 2014

 

Roasted rainbow carrots, orange, honeycomb and mozzarella

Chardonnay Unwooded 2014

 

Jerusalem artichoke risotto, gruyere and garden flower salad

Grüner Veldtliner 2013

 

Pan fried langoustine, garden pea, broad bean, smoked tomato & prawn

Grenache 2013

 

Assiette of lamb with fermented garlic, chickpea,  

confit onion & vino cotta jus

Pinotage Reserve 2013

 

Dark chocolate, white chocolate, almond truffle, beetroot

Port

 

 

R450 per person, including wines

45 Seats Available

Booking essential: (021) 976 1810

restaurant@diemersdal.co.za

Contact Us

Contact

We are always happy to hear from you!

Please contact us for bookings and enquiries.

021 976 1810

Hours:

LUNCH/TAPAS :

Wednesday – Saturday

12:00 – 15:00

DINNER:

Thursday – Saturday

18:00 – 21:00

SUNDAY LUNCH:

12:00 – 15:00 (Reservations Only)

Enquiries

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