The Restaurant at Neethlingshof’s new chef Brendan Stein brings 14 years of experience with him to his new position, and he’s already developed a fresh new menu.
“I am excited to have stepped into a leadership role at The Restaurant at Neethlingshof and to be given the opportunity to apply everything that I have learnt over the years in order to develop and grow the food and beverage offerings at the estate,” says Brendan. “I am looking forward to working with the team here – all of whom are passionate about their roles and excited to make changes to access the untapped potential we have here.”
The chef has worked at the likes of La Colombe at Contantia Uitsig; Caffe Milano & 95 Keerom; The River Café at Constantia Uitsig; &Beyond Mnemba Island Lodge in Zanzibar; Vamizi Island Lodge & Private Villa Collection in Mozambique; Coco Bodu Hithi Resort in the Maldives; Sabi Sabi Earth Lodge; Cape Point Vineyards Restaurant; and most recently, Indochine Restaurant at the Delaire Graff Lodge & Spa.
“This new chapter in my food journey allows me the freedom to express myself and use the many various techniques learnt all over the world in some of the more far-flung locations in which I have worked,” says Brendan.
Neethlingshof, which recently become a 100% independent, family-owned wine estate, is based in Stellenbosch, and its restaurant’s menu is sure to draw crowds from near and far. Both lunches and dinners are offered, with starters including white wine steamed mussels, beef carpaccio, and grilled miso aubergine. Light meals on the menu include a chilli chicken burger which comes with home-made kimchi, crowd favourite beer battered hake, whilst the mains on offer include pan fried line fish with cherry tomato, olive and caper sauce, lentil bobotie, springbok shank served with creamy polenta and black cherry jus, and an ostrich fillet which is marinated in chermoula and served with sweet potato two ways and beetroot relish.
Desserts on the new menu include coconut pannacotta with assorted berries; lemon curd with shortbread, meringues, strawberries and white chocolate aero; a dark chocolate tart balanced with white chocolate mousse and gooseberries; or a salted caramel parfait.
“I draw inspiration from my surroundings when it comes to creating dishes,” says Brendan. “The new menu at Neethlingshof has been designed to be more timeless, with ingredients that are accessible through all the seasons. I start conceptualising a dish by choosing the core element and then working in the details around it.”
For more information about Neethlingshof and its wines or to book, visit their website.
