CELEBRATE summer with some of Cape Town’s best sundowners available at 2-for-1 from 4-6pm on Fridays and Saturdays at Tryn, Steenberg’s signature restaurant in the Constantia wine valley.
With exciting creations artfully assembled by mixologists at Tryn’s ultra-stylish bar to enjoy in the vibrant retro-lounge or in the dappled shade of the vineyard terrace, there’s a cocktail for every taste. So round up the team and take advantage of the two-hour special of two cocktails for the price of one.
There’s an array of refreshing wine spritzers and spirit cocktails blended with a variety of pure fruit purees. Tryn’s Mimosa is a must; instead of mixing only orange juice to Steenberg 1682 Chardonnay Brut Cap Classique, the Tryn twist adds Amaretto with peach and tarragon puree for a sensational signature cocktail. Other cocktails worth a try are the Caribbean Mule, a mashup of vodka, rum, apple, ginger, lemon, ginseng puree and soda; or the Espresso Stout Martini, a coffee kick of vodka, espresso, Kahlua, cream and chocolate stout.
If you are feeling a little peckish, the bar offers a variety of eats to tuck into over your cocktails such as oysters, olives, house salad, cheese and charcuterie platters, and truffle and parmesan fries. Alternatively, linger a little longer and let chef Kerry Kilpin indulge you with her dinner delights. Her well-priced three course option of a starter, main and dessert of your choice for R375 per person is excellent summer value.
For family fun, Kilpin has extended her menu with new Al Fresco Boxes brimming with culinary delights ideal for a leisurely morning or afternoon with the little ones under grand old oak trees. For the young at heart, Steenberg has plenty of fun-filled lawn games to keep everyone entertained.
Tuck into crunchy homemade granola with Bulgarian yoghurt, fresh flaky pastries, charcuterie, cheese and more in the Al Fresco Brunch Box. It’s the perfect midmorning escape that will leave you feeling inspired for the rest of your day. The Al Fresco Lunch Box has a medley of Kilpin’s trademark treasures including her ethically sourced pickled fish terrine, Asian-style beef tataki and her sweet merriments of chocolate truffles and namelaka.
Packed with tasty sweet and savoury nibbles, the Al Fresco Kiddies Box is sure to keep those little tummies filled. Tryn’s Relaxed menu also offers a selection of light dishes that are sure favourites for all ages such as Kilpin’s famous calamari and chips, wraps, sirloin ciabatta and salads.
Tryn’s terrace overlooking the lawn is ideal for these outdoor eats, or bring your own picnic blankets and cushions for a laid back sojourn in the dappled shade. You’ll be joining the young ones in no time putting your balancing skills to the test on the giant jenga, aiming a beanbag at the corn hole, or setting a trap with giant noughts and crosses.
Al Fresco Boxes for two range in price from R295 for the brunch option, R550 for lunch, or R100 per child, and are available on a pre-ordered basis only. In the event of poor weather the boxes will be available for collection for you to enjoy at home. Book or enquire via [email protected] call 021 7137178. Tryn is open seven days a week for breakfast and lunch, and Fridays and Saturdays for dinner.
TRYN COCKTAIL RECIPES
Caribbean Mule
25ml Reyka vodka
25ml Spytail rum
50ml Bottings apple, lemon, ginger and ginseng
10ml fresh lime juice
Sparkling water
Combine vodka, rum and ginger beer in a glass filled with ice. Add lime juice. Stir gently. Add sparkling water and top up with crushed ice. Garnish with lime.
Tryn’s Mimosa
25ml Amaretto Disaronno
50ml Bottings Peach and Tarragon puree
50ml Orange Juice
100ml Steenberg 1682 chardonnay Brut MCC
50ml sparkling water
Pour amaretto, Bottings peach and tarragon puree, and orange juice into a wine glass, add ice, then sparkling wine, stir lightly, then top up with sparkling water
Garnish with orange and rosemary.
Espresso Stout Martini
25ml Reyka vodka
25ml espresso
25ml Kahlua
50ml Bottings stout concentrate
25ml cream or almond milk
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. The martini must have a foamy top layer.
