Steenberg Golf Club - Maintenance Update

The Steenberg Golf Club has scheduled irrigation maintenance to take place from the 13th of April 2015. 9 holes will be closed & the remaining 9 holes will be played as an 18 hole course. Players will play the 9 holes twice, but from different tees on the second time around. After 3 months, these 9 holes will be closed & the other 9 holes will be played as an 18 hole course. The scheduled date to reopen the course is the 1st of November 2015.

Sauvignon Blanc Odyssey

This year's Sauvignon Blanc Odyssey raises the stakes as we get competitive. We have always wondered how our Sauvignon Blanc would fair against New Zealand Sauvignon Blanc from Marlborough - thought to be the best Sauvignon Blanc in the world. We are here to fight for this crown! Join us for a 5 course lunch on the 30th of May at Catharina's Restaurant where we pair a Constantia Sauvignon Blanc & a Marlborough Sauvignon Blanc with each course & watch how they battle it out for the top wine!

Tickets are R650 per person and include a 5 course lunch with wine pairing. Reservations can be made with Chanel Bradley at marketing@steenbergfarm.com or on 021 713 2211. We have limited availability so please book early to avoid disappointment. This will be a showdown to remember!

Exclusive Functions & Meetings at Catharina's

If you are looking for the perfect venue for your next celebration or event, you cannot get more perfect or more beautiful than Catharina's Restaurant. Juxtaposed with historic Cape Dutch architecture; Catharina's contemporary design reflects the unique personality of Catharina Ras.

For exclusive use of Catharina's, we can seat 90 guests. Our Conservatory can be closed off & seats 45 guests & our Private Dining Room can seat 24 guests. There is no venue hire fee & with Chef Garth Almazan in the kitchen; the food will be flavoursome, delicious & will definitely satisfy your guests. Our Meeting Room at Steenberg caters for all corporate meetings with full conference facilities. For more information please contact Jackie Quail on 021 713 2222 or jackie.quail@steenberghotel.com

Cellar Door Special for April

Just in time for the Easter Weekend! Our Steenberg Sauvignon Blanc 2014 has notes of gooseberry, ruby grapefruit & citrus. It is the perfect lunch time wine to sip on & is selling at a 20% discount for R84.00 per bottle. For Wine Club Members, our Merlot 2011 is at a sublime drinking age showing subtle berry & savoury tobacco notes. With a Double Gold Veritas Award, this Merlot is perfect for your cellar & is on special, also at a 20% discount for R112 per bottle. Interested in joining our Wine Club? Have a look at all the benefits here. Please note that these specials are only valid for the month of April & are not available on our Online Wine Shop.

Awaken Your Senses at Steenberg Hotel

Indulge in pure luxury at Steenberg Hotel as you relax, revive & awaken your senses. From the moment you arrive you are transported on a journey of self celebration.

Taste: A refreshing glass of crisp, fruity Steenberg Sparkling Sauvignon Blanc upon your arrival. A cup of creamy Hausbrandt coffee brewed in your room & an elegant selection of various Ronnefeldt teas.

Smell: Essential oils of neroli & orange in our Healing Earth bath salts, soaps, shower gels, shampoo & conditioner.

Touch: Soft, fluffy & luxurious bath robes & slippers to rejuvenate & unwind in.

Sound: Nature in its element. Birds chirping & leaves rustling.

Transport yourself here. Contact our Reservations team on 021 713 2222 or reservations@steenberghotel.com

Bistro 1682 Recipe: Parma Ham & Goat's Cheese Salad

Serves 4

200g sliced Parma ham

200g baby salad leaves

1/4 cucumber sliced

100g pecan nuts

50g sugar

50g water

Place the water & sugar in a pot & warm gently allowing the sugar to dissolve. Once dissolved bring to the boil & add the nuts. Cook until the sugar becomes nice & sticky & coats the nuts. Pour onto a baking tray & allow to dry in a pre-heated oven for roughly 25min at 100 degrees Celsius.

120g goat’s feta cheese

1t chopped parsley

1t chopped basil

1t chopped chives

Squeeze of lemon juice

10ml olive oil

Blend the cheese until nice & smooth, add the herbs & lemon juice & mix well. Lastly add the olive oil. Place the cheese in tin foil & roll to form a long tube. Place in the fridge to set & slice when ready to serve.

Port Vinaigrette

300ml port

100g sugar

1 star anise

2 juniper berries

¼ lemon

¼ orange

2 pepper corns

1 small piece of cinnamon bark

25ml olive oil

Place all the ingredients except the olive oil in a pot. Bring to the boil & reduce until you have 150ml of liquid left. Strain the liquid & cool. Once cool whisk in the olive oil & season with salt & pepper.

To Assemble:

Place the leaves on a plate with chopped cucumber. Gently tear pieces of the Parma Ham & lay over the salad leaves, sprinkle the candied pecan nuts over. Top the salad with slices of the herbed cheese & drizzle with the Port vinaigrette.

Online Wine Shop

Stock up on some wine for the Easter weekend!

Visit Wine Shop

CONTACT RESERVATIONS
TEL:	+27 (0)21 713 2222
FAX:	+27 (0)21 713 2221
EMAIL:	reservations@steenberghotel.com
WEB:	www.steenbergfarm.com

Steenberg Estate
Steenberg Road
Tokai, 7945
Cape Town
South Africa

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