Delheim in Stellenbosch will be launching a series of special Cape Malay lunches in May, taking place every Saturday from the 6th to the 27th.
“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.”
You’ll kick things off with crispy beef and vegetable samosas, lamb half-moons and curried yellow tails (also known in the Cape as piekelvis).
Mains will include butter chicken accompanied by mini homemade rotis, spicy sambals and toasted coconut. They’ll also be serving curried lamb stew (or denningsvleis) with jasmine rice, beef biryani, and a rich potato and green bean stew – gestoofde aartappel en groenboontjie-bredie.
As for dessert, 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.
Delheim is a gorgeous estate in the winelands. Head out on a beautiful day and enjoy the scenic surrounds.
The Cape Malay set menu is available at only R300pp and booking is essential. Take note that the menu is only available for entire tables.
To reserve your table, contact the restaurant firstname.lastname@example.org or 021 8884607.