Tryn dishes up new winter warming flavours

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INDULGE your winter taste buds with new seasonal flavours at Tryn, Steenberg’s signature restaurant in the heart of the Constantia Wine Valley. 

Chef Kerry Kilpin has tweaked some of her familiar menu favourites with new cosy twists to satisfy your hunger for delicious new ingredients, tastes and textures. 

With ample choice for return visits, the menu showcases Kilpin’s trademark touches of Asian and Middle Eastern flair to her classically prepared food. Among the starters, her much loved Tryn steak tartare has been reimagined with pickled daikon radish and onion soil, crowned with a confit quail egg, capers and a drizzle of cornichon dressing. Introducing new zest to her famous tempura prawns, Kilpin has opted for pickled vegetables, avocado, passionfruit and orange gel kissed with velvety aioli and jalapeño syrup.

The new main courses delight with ample bursts of flavour such as homemade tagliatelle with mushrooms, broccoli, baby spinach, artichoke and truffle cream. Broccoli and caramelised onion take centre stage in the hearty winter risotto. For ethically sourced fish, new layers of flavour include black rice, spinach and peanut salad with a spicy lemongrass vinaigrette. Bringing new zing to an old faithful, winter pork belly is served with pak choi, root vegetables, ginger and pineapple relish topped with miso caramel jus. Carnivores can savour the beef sirloin or fillet with a mushroom croquette, fine beans, pearl onions and a roasted garlic and celeriac purée enriched with porcini jus.

When it comes to beautifully plated and delightfully sweet merriment to round off the meal, new sweet treats include almond and lemon frangipane with white chocolate cremeaux and matcha ice cream; an uber-indulgent chocolate marquise with brûléed banana, salted caramel popcorn, latte ice cream and vanilla mousse; and a mouth-watering lemon baked cheesecake with compressed pineapple, whipped vanilla, raspberry ice cream and a sprinkle of lime crumble.

A three -course winter special of a starter, main and dessert of your choice is R395 per person, including an amuse bouche and truffles, you’re in for an unhurried winter culinary experience. 

Tryn is open daily from 8.30am till 11am for breakfast, 12pm till 3pm for lunch; and Thursdays, Fridays and Saturdays from 3pm till 9pm for dinner. The coffee and pastry bar is open all day from 8.30am till 4pm. To secure your table, call +021 7137178 or email info@tryn.co.za

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