Join Delheim, the Stellenbosch wine estate, for its special Cape Malay lunches in May. Known for its spice and warmth, the Cape Malay dishes will be the perfect foil for the cold winter days that lie ahead.

The exclusive Cape Malay menu will spice things up every Saturday in May: the 6th, 13th, 20th and 27th – and bookings are now open.

“Cape Malay cuisine is such an important part of the Western Cape culture,” says Delheim chef Bruce von Pressentin. “It reaches into a history that is tied to wonderfully descriptive language, and its traditions of food, conviviality and hospitality that have been passed down for many years are often overlooked. Without it, we would not have the vibrant and diverse food culture that we have. Our Cape Malay menu is a celebration of these aromatic, heart-warming dishes.”

The journey along this spice route begins with crispy samosas of beef and vegetable; moreish lamb half-moons, and sumptuous curried yellow tail or as it is more affectionately known in the Cape – piekelvis. No hearty, traditional meal of this kind is complete without warm bread of course, which will be served on the side with swirls of butter.

Fragrant butter chicken is accompanied by mini homemade rotis, spicy sambals and toasted coconut. But that is not all. There is a thick, curried lamb stew, or denningsvleis, with jasmine rice, pots of delicious beef biryani, and a rich, flavoursome potato and green bean stew – gestoofde aartappel en groenboontjie-bredie.

Then, dessert: a course that as any die-hard Cape Malay food-fan knows is what you always keep space for. Von Pressentin’s menu serves up koesüster pastries and boeber, a sweet milk and sago-type pudding, and concludes with a welbeloontjie or small reward – stick bread made over the coals and served with butter and homemade jam.

The Cape Malay set menu is available at only R300pp and booking is essential. Please note that the menu is only available for entire tables.

For more information, visit www.delheim.com.

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