Executive Chef, Tronette Dippenaar has created a classic menu with a focus on firm favourites, including some of Liz McGrath’s personal recipes.
From traditional Cape Malay bobotie, Crispy Tempura Prawns, and Charred Springbok tataki, the menu has something for everyone, with a special lightness to dishes such as her signature Boland Cheese Soufflé with Cheesy Gin Sauce.
Complex spicing runs throughout the menu, from traditional bobotie with fruity yellow rice to bayleaf-rich crayfish curry. This typically Cape Malay kitchen turns out chilli bites, samoosas and moons for R4 a go. The koeksister is not the plaited kind but is a coconut donut infused with cardamom and cinnamon.
Husband and wife team Yusuf and Nazli Larney have created a must-visit destination for Cape Malay food for people from all over the world. The food is traditional, very tasty, and spicy in a way that has made the Cape famous.
Jonkershuis Constantia is nestled in the historic core of the Groot Constantia Wine Estate
next to the historic Manor House and surrounded by ancient oak trees.
Your first impression is dominated by sweeping views across the oldest wine producing vineyards in South Africa,
down the valley to the enveloping coastline of False Bay.
