There are moments in dining when everything aligns — when the interplay of flavours tells a story, when textures create a symphony, and when you realise, you’re experiencing something truly special. This is precisely what awaits guests at Tryn at Steenberg this summer, where Executive Chef Kerry Kilpin has crafted a seasonal menu that doesn’t just capture the essence of the season but celebrates it with exquisite artistry.
A Philosophy of Sunshine
“For me, this season is all about food that tastes like sunshine; bright, fresh and full of life,” Chef Kilpin shares, and this philosophy permeates every carefully considered dish. It’s a menu born from personal memory and passion — from her childhood on her father’s pineapple farm to her unwavering commitment to sustainable sourcing. Each plate carries that authentic connection, that sense of place and purpose that transforms good food into something memorable.
Where Texture Meets Brilliance
What immediately strikes diners — as Kenneth Wiid, GM at Habari Media, discovered during a recent tasting — is the masterful attention to textural contrast that elevates each course beyond the ordinary. From the delicate crunch of a rice tuile cradling silky Fish Tartare to the yielding tenderness of Duck Breast paired with the satisfying bite of a perfectly executed scotch egg, Kilpin demonstrates an intuitive understanding that great dining is as much about how food feels as how it tastes.
The Sticky Za’atar Calamari exemplifies this approach beautifully: tender calamari meets crispy aubergine, while the tahini emulsion provides creamy contrast against the bright acidity of preserved lemon. It’s textural choreography at its finest, each element playing its part in perfect harmony.
Flavour with Conscience
Sustainability isn’t merely a buzzword at Tryn: it’s woven into the very fabric of the menu. Through Kilpin’s partnership with Abalobi, the restaurant connects directly with small-scale fishers practising responsible methods. “We know exactly where our fish comes from and that it’s been caught with care,” she explains. This ethical foundation adds another layer of satisfaction to dishes like
The Umami-Glazed Ethically Sourced Fish, served with black rice and a fragrant basil-tamarind broth.
The result? Diners can savour the sophisticated flavours of the Fish Tartare — hand-chopped, sustainably sourced fish dressed with ginger vinaigrette and mango — knowing it arrived through channels that respect both ocean and community.
A Menu for All Seasons of the Palate
While newcomers shine, Kilpin has wisely retained beloved signatures that guests return for again and again. The legendary Beef Fillet with truffle jus remains, as does the Steak Tartare that has become synonymous with Tryn’s refined yet approachable style. The Prawn and Avocado Salad continues its reign as a perennial favourite, proving that sometimes perfection needs no reinvention.
Summer salads burst with personality — the Dukkah Dusted Belnori Chevin combines pickled cherries, baby beets, and watercress with a mulled-wine reduction and toasted hazelnuts, creating layers of sweet, tart, earthy, and nutty notes that dance across the palate. It’s the kind of dish that makes you pause between bites, marvelling at how perfectly balanced complexity can be.
The Art of Finish
Desserts follow the same joyful philosophy, with tropical notes meeting indulgent touches. The Warm Chocolate Sphere — a theatrical presentation featuring miso ice cream and lime gel — demonstrates Kilpin’s willingness to surprise and delight. The marula-infused Crème Brûlée offers a South African twist on a classic, while the Passionfruit Parfait provides the ideal light, refreshing finale to a summer meal.
Thoughtfully, the menu extends its creativity to vegan and gluten-free options, with offerings like the Smoked Chocolate Mousse ensuring that dietary requirements never mean compromising on innovation or flavour.
A Setting Worthy of the Food
Set within the recently awarded Michelin Key-honoured Steenberg Hotel & Spa (this is actually the first time the Michelin Guide has awarded Keys in Africa), Tryn offers more than exceptional food.
Shaded terraces overlooking manicured gardens and mountain vistas create an atmosphere that’s elegant without pretension, polished without being precious. It’s the kind of space where you want to linger over a second glass of Steenberg’s celebrated Sauvignon Blanc, where conversation flows as easily as the wine.
A Verdict Worth Sharing
Kenneth Wiid’s assessment after his tasting experience? “A menu for kings.” It’s effusive praise, certainly, but having examined the careful construction of each dish, the commitment to quality sourcing, and the evident passion behind every culinary decision, it’s difficult to disagree.
This is food that respects both tradition and innovation, that honours ingredients while showcasing creativity, and that understands dining is a multi-sensory experience where texture matters as much as taste. Chef Kilpin has created something special here: a summer menu that captures the effortless joy of the season while maintaining the sophistication that has made Tryn a destination in its own right.
Whether you’re celebrating a special occasion or simply seeking an escape from the everyday, Tryn at Steenberg offers more than a meal. It offers an experience, bright, considered, and undeniably memorable. As summer settles over the Constantia Valley, there’s no better time to discover why this menu has earned such glowing praise.
Make the reservation. Take the time. Be prepared to be blown away.
Tryn at Steenberg is open for breakfast, lunch, and dinner. Reservations recommended.
