DE WINGERDT RESTAURANT

Bringing a Taste of the World to Our Corner of the World

warm welcome to De Wingerdt Restaurant, named after the original homestead

and vineyard of the owner’s Great Grandfather.

Here you will find fresh, familiar local fare with a touch of flavours from around the globe. If you are seeking a more exotic experience, we offer dishes inspired by

flavours of Asia, Europe, the Mediterranean and even North Africa.

No matter what you choose, it will be made on-site from fresh, authentic, quality ingredients. Our cuisine is preservative free, we use no additives and where we can

we use fresh herbs and produce from our organic garden beds.

Chef Peppas is happy to take specific dietary requirements into consideration, please feel free to inform your server. As part of our offering it must be mentioned that we

grow, produce and bottle our own wine on the estate.

We are proud to present our award-winning wine

This fine wine was born on the banks of the Vette river in the single block vineyard of De Doornkraal in Riversdale

on land originally proclaimed for divine worship in 1838.

A

To Start Bobotie Spring Rolls

Served with fresh greens, Greek yoghurt, grape jam and homemade chutney

39-00

Spanish Salt & Pepper Calamari (Squid)Served with homemade garlic mayonnaise

42-00

Thai Fish CakesServed with tomato citrus chutney

42-00

Biltong & Blue Cheese PateWith Roosterkoek (griddle cakes) Crostini

39-00

Kudu CarpaccioWith Mango Amarula dressing, rocket, blushed cherry tomato and pecorino cheese

47-00

Yunon Style Pork RibsSlow roasted mini pork ribs with homemade sweet chilli sauce

45-00

Soup of the DayPlease ask your server what the chefs have rustled up

38-00

Salads Garden

Fresh greens, cherry tomatoes, onion and cucumber

37-00

MediterraneanFresh greens, cherry tomatoes, onion, cucumber,

sweet pepper, feta and calamata olives

48-00

Roasted Pear and BeetrootServed on fresh greens with honeyed balsamic dressing

45-00

Calamari RipieniStuffed squid stuffed with sun dried tomato

on salad greens, cherry tomatoes, onion, cucumber & fresh lemon

65-00

Couscous ChickenWith preserved lemon, sun dried tomato and olives

65-00

Mains Vegetarian

Roasted Vegetable MoussakaWith potato wedges

65-00

Homemade Fettucine al Pomodoro ePestoPasta served with basil pesto and cherry tomatoes

75-00

PoultryStuffed Chicken Breast

Filled with mushroom duxelle, feta, sun dried tomato and basil pesto and rolled in kudu carpaccio

Served on creamed potato and topped with a chardonnay cream sauce

88-00

Cape Malay Chicken CurryWith celebration rice and sambals

78-00

Seared Marinated Ostrich FilletServed with roasted baby potatoes & Blueberry Pear Compote

135-00

Beef

Fillet of BeefStuffed with spinach, mozzarella & mushroom duxelle

Served with roasted baby potatoes & red wine jus

135-00

StifadoGreek style thick cut beef rump casserole with pearl onions and creamed potatoes

88-00

Thai Red Beef CurryBeef fillet with Thai seasoning and coconut milk

Served with scented sticky rice, sambals and homemade chilli jelly

99-00

Fettucine Bistecca Arrabiata BologneseHomemade pasta with beef fillet bolognaise and a touch of chilli

95-00

Chicago Style HamburgerTruly homemade 100% prime beef patty (180g)

Served with homemade tomato relish and potato wedges

85-00

Lamb

Greek Style Lamb ChopsTopped with tzatziki and served with roasted baby potatoes

125-00

Country Style Lamb ShankServed on creamed potato

120-00

Marrakesh Lamb TagineServed with roasted garlic couscous & cucumber raita

115-00

Arni KleftikoBy prior appointment - 24 hours notice

Chef Peppas prepares this traditional slow roasted Greek lamb using a whole square cut shoulder

Served on a platter to table with Ya Ya’s Patates, veg in season, pita breads & tzatziki

Serves four to six

S.Q.

Seafood

Linefish “Fines Herbes”Baked with fresh garden herbs and lemon butter, served with potato wedges

95-00

“Aant Vette” Norwegian SalmonWhen available

Rolled in toasted black sesame and searedPlated with creamed potato, served with a cream based reduction

using our “Aant Vette 1st Divine Blush 2011 Syrah Blanc de Noir’’

125-00

Squid and Leeks in Red WineEstouffade de Calmars aux Poireaux

95-00

Profs’ Whole Baked Line FishBy prior appointment and only if fresh fish can be sourced

Chef Peppas bakes a whole fresh line fish Serves it on a platter to table with a garden salad and potato wedges

Serves two to four

S.Q.

Sides

Creamed Potato12-00

Celebration Rice12-00

Roasted Garlic Couscous12-00

Vegetables In Season5-00

Potato Wedges18-00

Desserts

Fresh Fruit SaladServed with cream or Ice Cream and toasted pecan nuts

40-00

Amarula Crème BruleeBaked custard infused with Amarula Liqueur

42-00

Triple Chocolate Fudge BrownieDark chocolate brownie with chunks of milk and white chocolate,

served with ice cream

42-00

Traditional Malva PuddingBaked South African sponge, served with butterscotch sherry sauce and ice cream

38-00

De Doornkraal Pecan Nut TartPecans grown here at Dedoornkraal baked into a tart,

served with cinnamon ice cream

45-00

Cheese PlatterThree local cheeses served with crackers, figs and preserves

Serves Two

75-00