Kunjani in Stellenbosch Launches New Spring Menu

The latest addition to the Bottelary Hills sub route of Stellenbosch, Kunjani, has launched their new spring menu which will be available five days a week from September to November 2019.

The new menu at Kunjani was curated under the watchful eye of Head Chef Lamek Mnisi, who has been at the helm of the Kunjani kitchen since it’s opening in November 2017. Not only did he look for high quality ingredients and innovative ideas when creating this season’s menu, but he continually renews their menus so that regular patrons always find a new dish that will surprise them when visiting Kunjani.

In line with their philosophy to only source seasonal ingredients and the very best fresh produce, Kunjani has streamlined their menu to reflect their passion for locally sourced, fresh, wholesome and healthier food options that are also sustainable. By sourcing only locally grown produce, the restaurant aims to act responsibly towards the planet and its natural resources and reduce its carbon footprint.  As a result, they only source fish from the green list of South African Sustainable Seafood Initiative (SASSI), which includes options such as Kingklip, Dorado, Hake, Rainbow Trout, Yellowfin Tuna and Yellowtail.

Furthermore, the Kunjani team planted their own edible flower, vegetable and herb garden early in 2017 and harvests ingredients for the menu on a daily basis. The team now grows micro greens, spinach, a variety of herbs such as rosemary and rocket, as well as birds’ eye chilis and tomatoes, amongst others. Initially this project was the initiative of a resulted team effort, but are now supervised by Kunjani’s head gardener, David Mutswanga.

For starters, guests can look forward to salmon trout and beetroot gravlax infused with citrus Gin, Dukkah-crusted tuna Niçoise with olive tapenade, and roasted duck breast with Rooibos reduction. Main course options will not disappoint and include some African-inspired dishes such as springbok loin in Shiraz jus and Chakalaka rack of lamb with rosemary and rock salt roasted potatoes. On the sweet side Chef Lamek has raised the bar with a selection of artisanal sorbets infused with the estate’s very own wines. Expect lime and Chenin Blanc or summer berry and Shiraz sorbet.  Eton Mess fans will be elated by the interesting and visually appealing presentation of this popular dessert, made with passion fruit meringue, ginger crumble and sorbet.

Vegetarians can expect butternut and Boland cheese arancini and a Camembert & fig stack, as well as a delicious new vegan option of ratatouille and swiss chard parcel served with red pepper essence and cashew nut pesto.  And for guests who would like to enjoy plates to share, the restaurant offers a selection of German charcuterie and locally sourced artisanal cheeses with piquante peppers, wholegrain mustard, preserves and breads from their wood-fired oven.

I want guests to leave having tasted authentic African flavours. If I could have my favourite meal with my favourite person, it would be sharing the Chakalaka rack of lamb on a Sunday afternoon with my mom while reminiscing about the good old days when I was a kid.  It just brings back such phenomenal memories, and I am pleased to present this dish, inspired by my mom, to Kunjani guests. – says Lamek

Kunjani’s spring a la carte lunch menu is available 5 days a week from Wednesdays to Sundays for lunch until November 2018. On Mondays and Tuesdays, the estate is open for wine tasting and welcome guests to enjoy the German charcuterie and artisanal cheese platters. Breakfast is served 7 days a week from 9:00 to 11:00.  The Kunjani restaurant, designed by the iconic Haldane Martin, can also host an array of private functions such as birthdays, anniversaries, year-end functions, product launches and corporate workshops. Guest accommodation is available in 4 self-catering cottages adjacent to the restaurant and tasting facilities.

For enquiries or to make a booking, contact info@kunjaniwines.co.za or visit www.kunjaniwines.co.za.

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Written by Marvin

Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.

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