Restaurant Week is back!
It’s the time of the year, where fine dining restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Stefan’s at Erinvale
Chef Stefan Bekker is proud to be the face of and namesake for Stefan’s. Stefan has worked in the industry as a chef for over 10 years now and his passion for the art of gastronomy grows at each new challenge he is faced with. Stefan has spent years working in both Qatar and England developing his skills and palate on an international scale. He has now returned home to bring his mastery into the kitchens of Erinvale Estate Hotel & Spa. His team is honoured to be working with such an esteemed leader.
Experience a lavish Table d’hôte menu at our latest restaurant; with flavours and inspiration from all over the world, our extremely talented Chef Stefan and his team take you on a riveting journey with their specialised menu. From grilled scallops to honey ice cream, your taste buds are sure to be left wanting for more. With a choice of seven or ten courses, Stefan’s is not only a restaurant but a complete dining experience.
Our design intent for the restaurant was to create a sophisticated and chic space where people could enjoy amazing food, without making it feel pretentious. We used a mixture of mediums such as wall panelling, brass, herringbone parquet floors & a warm colour pallet with the large black wool tartan carpet which pulls the room together.
With the soft warm lighting, the fireplace burning and the smell of the delicious food, it’s a space you will never want to leave.
How to book?
From 29 March – 5 May, Stefan’s Restaurant will be serving a wonderful dining experience with a 7 course dinner menu for only R840 pp. A 10 course tasting menu is also available for R980 pp.
Book your table now!
Restaurant Week 7-Course Dining Experience:
SEVEN COURSES – R840
Please note: Vegetarian menu available upon request
(Choose 1 dish from the 1st, 2nd and 3rd course selections)
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AMUSE BOUCHE
Poached Oyster
Ponzu, Chili, Coriander Brioche Toast, Egg Salad, Caviar Chevin Fondue, Balsamic, Fig, Crumble
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BREAD COURSE
Buchu and Beetroot Butter
Olive Tapenade, Foie Gras Rock, Snoek Paté
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FIRST COURSE
Prawn and Tomato Crème Brûlée
Fennel, Corn, Ginger
– or –
Miso Pork Broth
Braised Pork Belly, Jerusalem Artichoke
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PALATE CLEANSER
Seasonal Fruit Sorbet Tart
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SECOND COURSE
Baked Local Tilapia
Citrus, Thai Sauce, Salmon Roux, Yuzu Salad
– or –
Roasted Wagyu
Pommes Puree, Chantarelle, Chard Vegetables, Chimichurri, Truffle
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THIRD COURSE
Malva Pudding
Honey Ice Cream, Almond Ganache, Saffron Syrup, Tuile
– or –
Tête de Moine
Preserve, Crackers
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PETIT FOURS
Cherry Bonbons
Macaroon Banoffee Choux au Craquelin
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SEVEN COURSE DINNER MENU R840 per person
Please note: Vegetarian menu available upon request
