• _MG_1639_0238
  • bannervineyard
  • dimersdal panoramic one
  • feature-diemersdal awards
  • feature-diemersdal winter

Diemersdal Farm Eatery

 

Menu

Weekly Menu

22  -   25 April 2014

Starters

Crispy pork belly, slow roasted apple, cranberry and parsley

Braised springbok shoulder, sweet potato and lavender, and winter leaf salad

Winter salad of endive, orange, gorgonzola, fig and toasted pumpkin seeds

 

Mains

Roasted quail, port roasted figs, parsnip puree and macadamia crumble

Pan fried kabeljou, caramelised onion broth, marjoram and garden greens

Chalmar sirloin, smoked tomato risotto and pea and burnt butter jus

 

Dessert

Caramel and white wine poached pear, raisin and phyllo pastry

Strawberry tart, macerated strawberries and white chocolate parfait

.

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 Menu

27 April 2014

Starters

Winter salad with roasted garlic dressing

 

Mains

Crispy pork belly

Sherry braised chicken

Garden peas and baby gem lettuce

Gratin potatoes

Steamed basmati rice

Roasted mushroom salad with basil and black pepper

Herb roasted baby carrots

 

Dessert

Butter cake with poached quince and vanilla chantilly

.

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

Follow Us!

Remember to get you tickets for the Checkers Cheese Festival this weekend @CheckersSA @SACheeseFest #cheese #wineweekends

Restaurant – Like Us!