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Diemersdal Farm Eatery

 

Menu

Weekly Menu

22 – 26 July 2014

Starters

Roasted king oyster and baby onion papardelle with garden peas

Slow roasted lamb shoulder with white bean and truffle espuma

Potato and leek soup with parmesan and potato crisp

 

Mains

Roasted springbok loin, beetroot, chestnut, curried honeycomb and orange glaze

House beef burger with tomato jam, aioli, wild rocket, homemade pickles, onion rings and crispy chips

Oven roasted east coast hake, crispy tofu, buchu and pan fried greens and sago

Pan fried sirloin, béarnaise sauce, roasted winter vegetables and crispy chips

Warthog and waterblommetjie broth with fondant potato

 

Dessert

White chocolate and carrot fondant, carrot jelly and granita

Almond tart, roasted raspberries, burnt maple nougat and rose Chantilly

 

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

27 July 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

28 May

18h30

First kiss of winter

Grape sourdough, cape seed loaf and vetkoek with aioli, roasted aubergine and chimi churri

Moreson Miss Molly MCC

.

Winter salad with salt crusted celeriac, fig, apple, toasted pumpkin seed, prune and ponzu

Diemersdal Chardonnay Unwooded 2014

.

Pan fried sea bass, lemon risotto, confit fennel and grenoboise crust

Diemersdal Sauvignon Blanc Reserve 2013

.

Assiette of  warthog, sweet potato and pear

Diemersdal Pinotage 2001

.

Sirloin “beouf bourguinon” with a medley of winter vegetables

Diemersdal Private Collection 2008

.

Almond tart, poached quince and milk ice cream

Winemakers selection – Port

 

R420 per person, including wines

40 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 :

Tuesday – Saturday

12:00 – 15:00

SUNDAY LUNCH:

12:00 – 15:00 (Reservations Only)

FRIDAY SUNSET TAPAS:

18:00-21:00

Enquiries

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