As summer settles over the Constantia Valley, Tryn at Steenberg introduces a refreshed selection of seasonal dishes, blending vibrant new creations with beloved signature favourites. The evolving menu ensures guests can enjoy both discovery and familiarity with every visit.
Recognising the estate’s excellence in hospitality, Steenberg Hotel & Spa recently received one Michelin Key in the ‘Very Special Stay’ category, the first time the Michelin Guide has awarded this accolade in Africa. This honour celebrates properties that excel in design, service and character, a commitment reflected in Tryn’s seasonal offering.
Executive Chef Kerry Kilpin, known for her elegant yet generous style, has crafted a menu that balances brightness with depth. ‘For me, this season is all about food that tastes like sunshine; bright, fresh and full of life,’ she says. ‘Even our richer plates carry freshness through herbs, greens and acidity. I want guests to feel that effortless summer energy in every bite.’
Among the standout newcomers are starters such as the Fish Tartare, featuring hand-chopped sustainability sourced ‘Abalobi’ fish served in a crisp rice tuile with mango, pickled cucumber and a ginger vinaigrette, and the Duck Breast paired with black garlic, and a warm watercress and chard cos lettuce salad topped with a delicate ‘scotch egg’.
Summer salads make a lively entrance, including the Sticky Zaatar Calamari with preserved lemon, harissa vinaigrette and a tahini emulsion with crispy aubergine, alongside the Dukkah Dusted Belnori Chevin with pickled cherries, baby beets and watercress salad, mulled-wine reduction and toasted hazelnuts.
On the mains selection, guests can look forward to dishes such as the Umami-Glazed Ethically Sourced Fish served with black rice, compressed cucumber and coconut salad, mung bean sprouts and basil-tamarind broth; a delicate Veal Escalope with caperberry and fennel, courgette galette, finished with sage infused veal jus; and a richly aromatic Flame-Grilled Venison finished with Syrah jus, dark chocolate and pomegranate.
Dessert follows the same joyful brief: tropical notes, indulgent touches and refreshing finishes. Highlights include a marula-infused Crème Brûlee, a show-stopping Warm Chocolate Sphere with miso ice cream and lime gel, and a summery Passionfruit Parfait. Vegan and gluten-free guests are not forgotten, with creative options such as the Smoked Chocolate Mousse.
While these new plates shine, much-loved favourites proudly remain from the Prawn and Avocado Salad to the signature Beef Fillet with truffle jus, and the Steak Tartare that has become a hallmark of Tryn’s refined casual dining style.
Much of the menu is inspired by Kilpin’s personal connection to seasonal memory. ‘Pineapple always has to find its way onto my summer menus,’ she shares. ‘My dad was a pineapple farmer, and I grew up only eating them at their sweetest in summer. It’s a flavour that just feels like home to me and instantly says “summer”.’
Sustainability remains central to the Tryn philosophy, with a continued commitment to local and ethical sourcing notably through the restaurant’s ongoing partnership with Abalobi.
‘Sustainability and ethically sourced fish are very important to me,’ says Kilpin. ‘Working with Abalobi connects us with small-scale fisheries using responsible methods. We know exactly where our fish comes from and that it’s been caught with care.’
Set among Steenberg’s gardens and vineyards, the restaurant offers a relaxed yet polished atmosphere. Shaded terraces and mountain views provide the perfect backdrop for breakfast, lunch or dinner. ‘It’s elegant without being formal; a place to unwind, share good food and make the most of a beautiful summer day or evening,’ says Kilpin.
With dishes that honour the season, sustainable sourcing at heart, and the timeless beauty of Steenberg as its setting, Tryn invites guests to savour summer in its most joyful form: bright, relaxed and full of flavour.
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