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Diemersdal Farm Eatery

 

Menu

Weekly Menu

14  -  17 April 2014

We will be closed on Good Friday (18 April), but open on Easter Sunday (20 April)!

Starters

Saldanha bay mussel chowder, squid ink fettucini and fresh herbs

Semi dried tomato, goats cheese, charred aubergine and truffle dressing

Honey and soy glazed pork belly, pan fried calamari and carrot cake puree

 

Mains

Pan fried cob, white wine and lemon risotto with shaved fennel salad

Assiette of springbok, shot by the chef, with honeyed parsnip, fig and orange

Herb crusted sirloin, braised shortrib, pearl onions & crispy potato

 

Dessert

Chocolate fondant, poached berries and burnt meringue

Vanilla panna cotta, port roasted figs and brandy snap

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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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Easter Sunday Lunch – 20 April 2014

On Arrival

Hot cross buns and ciabatta rolls with pickles and preserves

Starter

Roasted quail, quails egg, crispy pancetta, green bean, smoked potato and rocket salad

Mains

Slow braised chicken soup

Whole roasted cob with sauce vierge

 Crispy layered potato

Smoked brown mushrooms

Roasted beetroot in sherry vinegar and thyme

Wilted garden spinach

Crisp carrot salad with honey and cumin dressing

Dessert

Roasted strawberry and almond tart with white chocolate mousse

 R 200.00 PER PERSON

 Bookings essential

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

 

Easter Sunday Lunch – 20 April 2014

On Arrival

Hot cross buns and ciabatta rolls with pickles and preserves

Starter

Roasted quail, quails egg, crispy pancetta, green bean, smoked potato and rocket salad

Mains

Slow braised chicken soup

Whole roasted cob with sauce vierge

 Crispy layered potato

Smoked brown mushrooms

Roasted beetroot in sherry vinegar and thyme

Wilted garden spinach

Crisp carrot salad with honey and cumin dressing

Dessert

Roasted strawberry and almond tart with white chocolate mousse

 R 200.00 PER PERSON

 Bookings essential

Contact Us

Contact

We are always happy to hear from you!

Please phone us for bookings and enquiries.

021 976 1810

Hours:

LUNCH/TAPAS :

Tuesday – Saturday

12:00 – 15:00

SUNDAY LUNCH:

12:00 – 15:00 (Reservations Only)

FRIDAY SUNSET TAPAS:

18:00-21:00

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