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Diemersdal Farm Eatery

 

Menu

Weekly Menu

 17 – 20  September 2014

Starters

Saldanha bay mussels steamed in white wine, cream, garlic and sweet peppers

Estate salad, garden produce, sherry vinegar and smoked garlic dressing

Smoked duck breast, pickled red cabbage, duck crackling, walnut nougatine

Mains

Pan roasted Trout, roasted celeriac, asparagus, lemon and garden greens

250g Sirloin, Bearnaise, Chips and medley of roasted vegetables

Estate burger and crispy chips

Roasted Pork belly, parsnip, beetroot, crackling, sweet potato and pickled blueberries

Pan fried gnocchi, roasted white and green asparagus, king oyster mushroom and baby onion

Sides 

Toasted pumpkin seed and rocket salad
Crispy hand cut chips
Tempura onion rings

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.

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Sunday Lunch Menu

21  September 2014

TBC

 

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

Next event to be confirmed 

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CHRISTMAS LUNCH AT DIEMERSDAL FARM EATERY 

Time: 12:00 – 15:00

Menu Price: R350 per person

 

Table Bread

Beetroot and walnut roses, sourdough, estate rolls and seed loaf.

 

Amuse Bouche

 

First Course

Citrus cured trout, salt crusted celeriac, roasted artichoke and foraged herbs

 

Second Course

Whole roasted quail, pickled blue berries, parsnip puree, walnut crumble

Or

Roasted rack of lamb, broad beans, potato fondant and spiced carrot

 

Palate Cleanser

Ver jus sorbet, garden basil, buffalo milk mozzarella

 

Third Course

Crème caramel, sour cherry compote, raspberry macaroon, brownie and halva ice cream

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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