Catharina’s Restaurant at Steenberg offers one of the most romantic winelands settings in Cape Town. This year, Executive Chef Garth Almazan, 15 times winner of the coveted American Express Platinum Fine Dining Awards, will be pulling out all the stops with a choice of Valentine’s Day dinner options on Thursday 14 February.
Beginning the evening with a touch of glamour, couples may toast their love with a glass of one of Steenberg’s top-notch MCC’s, while soaking up the contemporary heritage and ambience of this modern fine-dining restaurant.
A delicately orchestrated 4-Course Celebration Menu is on offer at R560 per person, with a full vegetarian option available at R490 per person. A Celebration Food & Wine Pairing Menu is also available, matching each mouthwatering course on the Celebration Menu with Steenberg’s fine wines, at R760 per person. The delectable Seafood Platter, a veritable feast for seafood lovers, is available at R560 per person. Please click here to view all menu options and pricing: Menu Catharina’s Valentines Day 2013-1
All menus (excluding Seafood Platter, see below for a description of this option) begin with an appetising Amuse Bouche, followed by a Sugar Cured Salmon Trout complemented by crispy angel hair pasta, with salmon caviar and a citrus and herb dressing starter from the Gourmet Menu; and Summer Tomato Risotto Croquettes with puglia mozzarella, basil pistou and watercress from the Vegetarian Menu.
A refreshing ‘1682’ Strawberry Sorbet will be served before each Main Course - Grilled Lamb Rack served with fondant potato, a pea, lemon and mint pesto and a spiced tomato relish from the Gourmet Menu; or a delicately constructed Wild Mushroom, Ricotta and Spinach Tart served with marinated mushrooms and baby salad leaves, topped with calamata olives and chive oil from the Vegetarian Menu.
On the Celebration Food & Wine Pairing Menu the Amuse Bouche will be accompanied by the Steenberg 1682 Chardonnay MCC 2011; the Sugar Cured Salmon Trout with the Steenberg Semillon 2011; and the Grilled Lamb Rack with the Steenberg Shiraz 2010.
The Seafood Platter begins with the classic combination of bubbly and oysters, and is then followed by a symphony of tiger prawns, fresh linefish, sugar cured trout, calamari and West Coast mussels.
A choice of the chef’s popular Classic Crème Brûlée or a Cap Classique Jelly served with fresh summer berries rounds the dinner off on a sinfully indulgent note, with Coffee, Truffles and Jellies as the finale.
Bookings are essential. Please contact us on 021 713 2222 to reserve your table.