Steenberg’s cellar door restaurant Bistro Sixteen82 has reopened after its annual break, with Chef Brad Ball flexing his creative muscles to offer some interesting gourmet delicacies on the new Winter Breakfast, Lunch and Tapas menus. 

As one of the Cape’s most popular Tapas venues, Bistro Sixteen82 is also introducing a new Tapas Special that is available between 4.30-6.30pm daily, offering a choice of any two dishes from the Tapas Menu, served with a glass of Steenberg’s easy drinking Klein Steenberg Sauvignon Blanc or Klein Steenberg Cabernet Sauvignon at R90 per person. The special is valid until 31 October 2012.

The Tapas Menu has been pared down to offer a more concise choice of authentic and traditional Spanish tapas dishes, but regular diners will be glad to know that signature dish Gambas Pil Pil (shelled tiger prawns smothered in garlic and chilli oil) remains firmly on the menu by popular demand.

Ball has also revamped his Winter Breakfast Menu with a selection to suit all palates. New dishes such as the Crepes and Ricotta – a serving of warm crepes, filled with homemade ricotta and a fragrant dollop of orange blossom syrup – and a freshly baked Hot Cinnamon Bun with lemon fondant; afford new taste sensations to awaken the senses, while old favourites such as the Eggs Benedict served with the chef’s signature pork belly bacon, poached eggs, rosti, and hollandaise sauce; and Scrambled Eggs with pork belly bacon or Franschhoek trout on toasted ciabatta; will no doubt be welcomed back by regular diners.

Complimentary freshly baked Brioche drenched with lashings of butter and melt-in-the-mouth honey will also still be offered as part of the breakfast experience.   

The new Winter Lunch Menu is a seasonal inspiration with an array of irresistible dishes such as the Panko crumbed Soft Shell Crab, with curried oil emulsion and cucumber raita; and Braised Oxtail Pastilla, shredded off the bone and wrapped into layers of phyllo pastry, served with tender Hermon Beef, roast garlic and onion purée, choucroute and celery crème. 

Regulars will be pleased to find firm favourites, the Beef Tataki and the chef’s Charcuterie, on the new menu. With mouth-watering desserts such as a Lemon and Lavender Pudding, served with lavender glass and vanilla meringue; and a Banoffee Sablé comprising a perfectly baked Sablé biscuit, banana macaroon, Caramelia cremeux and buttermilk espuma, each meal may be rounded off with a sweet moment.

In addition, regulars may still indulge in Ball’s legendary gourmet Steenburger, of which only ten are available to be pre-ordered exclusively on Fridays over the lunch period, and a Blackboard Menu offers daily specials.