A feast of greens at Catharina’s

Catharina's restaurant

Chef Archie Maclean has added another string to the bow of Steenberg Farm in the Constantia Valley Winelands, with the launch of a dedicated vegetarian menu at the estate’s acclaimed Catharina’s Restaurant.

Offered alongside a daily (and great value) plat du jour and à la carte selection, the new vegetarian menu offers up to six choices per course, each delivering a meat free twist on some of Maclean’s most popular dishes.

“Being vegetarian should never deprive you of a full dining experience,” says Maclean, who joined the estate in 2016 after cheffing in award-winning kitchens from Scotland to Franschhoek to New Zealand.

Alongside a soup of the day and fresh garden salad, the highlight of the starter options is the ravioli of crushed butternut, lifted here by a rich basil cream sauce and neatly balanced by a chunky ratatouille. The aubergine tartare has echoes of its beefy cousin on the à la carte menu, with earthy notes thanks to smoked mushroom and artichoke.

Main courses include a very good risotto, but rather discover the more creative vegetarian dishes: think sous vide carrot with mustard spätzle, or tofu in a chilli and cashew crust. An easy choice for any meat free Monday though is the plate of chargrilled oyster mushrooms. With Parmesan-rich pommes dauphine alongside, and a jumble of shimejis, asparagus and fine beans as a base, it’s a dish delicious enough to convert any carnivore.

If you simply can’t decide, a five-course tasting menu (wine-pairings optional) is also available.



Steenberg Farm, Steenberg Road, Cape Town

Written by Richard Holmes

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