De Doornkraal

De Wingerdt Restaurant

"Bringing a Taste of the World to Our Corner of the Globe"

At De Wingerdt Restaurant you will find fresh local fare with a touch of flavours from around the globe. For a more exotic experience, we offer dishes inspired by flavours from Europe, the Mediterranean, Asia and  North Africa. No matter what you choose, it will be made on-site from fresh, authentic, quality ingredients. Chef de Cuisine, Christopher Peppas, is happy to take specific dietary requirements into consideration. Please feel free to inform management upon on your arrival. Our cuisine is preservative free, and we use fresh herbs and produce from our organic garden beds. As part of our offerings, we produce and bottle our own "Aan't Vette" wines on the De Doornkraal Wine Estate located in Lower Long Street.

Take the opportunity to taste our award-winning Syrah Blanc de Noir wine named  "Aan't Vette"  1^st Divine Blush 2011. Our first red wine, the 2010 "Aan't Vette"  Syrah, is still resting in small French oak barrels, but will soon be available for tasting. We strictly follow a strategy utilising only environmentally friendly farming practices. These fine wines are born on the banks of the Vette River in the single block Syrah vineyard of the De Doornkraal Wine Estate on land originally proclaimed for divine worship in 1838.

De Wingerdt Restaurant Menu -  Summer 2011/2012

To Start

• Bobotie Spring Rolls
•    Served with fresh greens, Greek yoghurt, grape jam and homemade chutney.
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• Spanish Style Calamari
•    Served with homemade garlic mayonnaise.
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• Thai Fish Cakes
•    Served with tomato citrus chutney.
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• Biltong & Blue Cheese Pate
•    With Roosterkoek (Griddle Cakes) Crostini
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• Kudu Carpaccio
•  With Mango Amarula dressing, rocket, blushed cherry tomato and pecorino cheese.
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• Yunon Style Pork Ribs
•    Slow roasted mini pork ribs with homemade sweet chili jelly   
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• Soup of the Day

Salads 

• Garden
•    Fresh greens, cherry tomatoes, onion and cucumber
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•  Mediterranean
•    Fresh greens, cherry tomatoes, onion, cucumber, sweet pepper, feta and calamata olives
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• Roasted Pear and Beetroot
•    Served on fresh greens with honeyed balsamic dressing
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• Calamari Ripieni
•    Stuffed Squid with Sun Dried Tomato
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• Couscous Chicken Salad
•    With preserved lemon and olives 

Mains

• Roasted Vegetable Moussaka
•    With potato wedges.
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• Stuffed Chicken Breast
•    Filled with mushroom duxelle, feta, sun dried tomato and basil pesto and rolled in Kudu carpaccio.
•    Served  on creamed potato and topped with a chardonnay cream sauce.
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• Cape Malay Chicken Curry
•    With celebration rice and sambals
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• Fillet of Beef
•    Stuffed with Spinach, Mozzarella & Mushroom Duxelle, served with roasted baby potatoes & Red Wine Jus
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• Stifado
•    Greek style thick cut beef rump casserole with pearl onions and creamed potatoes. 
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• Greek Style Lamb Chops
•    Topped with Tzatziki and served with roasted baby potatoes.
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• Country Style Lamb Shank
•    Served with creamed potato
• Marrakesh Lamb Tagine
•    Served with roasted garlic couscous & cucumber raita
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• Thai Red Beef Curry
•    Beef fillet with Thai seasoning and coconut milk, served with scented sticky rice, sambals
•    and homemade  chili jelly
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• Fettucine Bistecca Arrabiata Bolognese
•    Homemade Pasta with Beef Fillet Bolognese and a touch of chili
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• Chicago Style Hamburger
•    Truly Homemade 100% Prime Beef Patty (180g) served with homemade tomato relish and potato wedges
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• Arni Kleftiko
•    By prior appointment. Twenty Four Hours Notice.
•       Chef Peppas prepares this traditional slow roasted Greek Lamb, using a whole square cut shoulder.
•       Served on a platter to table with Ya Ya’s Patates, steamed vegetables, Pita breads & Tzatziki
•       Serves four to six
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• Linefish Salsa Fresca
•    Baked with lemon butter, topped on creamed potato and draped with a fresh salsa infused with lime.
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• “Aan’t Vette” Norwegian Salmon
• When available.
• Rolled in toasted black sesame and seared. Plated with mashed potato, served with a cream based reduction using our  Syrah Blanc de Noir “Aan't Vette" 1^st Divine Blush 2011
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• Squid and Leeks in Red Wine
•    "Estouffade de Calmars aux Poireaux"
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• Prof's Whole Baked Linefish
•    By prior appointment and only if fresh fish can be sourced.
• Chef Bakes a whole Fresh Linesfish serves it on a platter to table with a garden salad and potato wedges.
•         Serves two to four

Sides

• Creamed Potato                                                                                                 
• Vegetables In Season                                                                                               
• Potato Wedges, Large                                                                                              
• Potato Wedges, Medium                                                                                               
• Potato Wedges, Small 
• Celebration Rice  
• Roasted Garlic Couscous 

Desserts

• Fresh Fruit Salad
•    Served with cream or Ice Cream and toasted pecan nuts
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• Amarula Crème Brulee
•    Baked custard infused with Amarula Liqueur
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• Triple Chocolate Fudge Brownie
•    Dark chocolate brownie with chunks of milk and white chocolate, served with ice cream
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• Traditional Malva Pudding
•    Baked South African sponge, served with butterscotch sherry sauce and ice cream
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• Spanish Crème Caramel
•    “Flan de Leche Acarmelado” Chilled baked custard with orange & vanilla syrup
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• De Doornkraal Pecan Nut Tart
•    Pecans grown here at Dedoornkraal baked into a tart, served with cinnamon ice cream
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• Cheese Platter
•    Three local cheeses served with crackers, figs and preserves. Serves Two
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