Winter
in the kitchen is never a problem. Stock pots, ovens and just-baked bread make
the kitchen a cozy little nook. But what comes out of it needs to warm the
hearts of diners. "Soup, for instance, is a bowl of food that restores,
brings back memories and hits that spot," says Chef Nic van Wyk, kykNet's Kokkedoor celebrity chef and owner of
Bistro13. "Winter dishes manage to capture
something special, and it’s this that attracts me to winter cooking."
During
season, eating out is about getting out, seeing friends and spending time
exploring Cape Town. But winter is about keeping warm and looking for anything
and everything that makes life a little cozier. Bistro 13’s fireplace sets the
scene for such a cozy place; a few degrees above the average temperature.
Hearty fare on the
menu: Six
starters ranging from roasted tomato soup with cheese and basil, to lamb
kidneys with a sweet and sour red wine sauce. Nic’s very popular take on fish
and chips is pan fried calamari with a black tomato and red pepper sauce,
potato crisps and a lemon butter cream — proving to be a fast seller and a feel
good winter starter.
For
mains, hearty South African favourites include a braised lamb shoulder on a
green bean and potato ragout and a white pepper sauce, and a prawn with
papperdelle pasta. "Whenever I change seasons on a menu, I think about
what I like to eat," says Nic. "Comfort food is never not going to be
a favourite of mine because winter lends itself to remembering why people are
drawn to comfort food." The popular steak dish gets a winter makeover with
creamy garlic and thyme sauce, while the crumbed pork fillet gets sauerkrout
and juniper jus. Venison also makes an appearance on the menu, as well as
hearty chicken pie. "When you understand flavour and which combinations work,
it makes creating interesting interpretations really easy, no matter what the
season. My passion lies in creating food people want to eat," continues
Nic.
It
can never truly be a winter menu without a dessert menu to make the greyest of
days a little sweeter. Diners can look forward to a warm chocolate pudding with
peanut butter caramel, a malva pudding with turkish delight custard and a soft nougat with poached quince and almond
meringue, to name a few.
Apart
from the a la carte menu, there will be a Feed Me menu, discounted for winter to
R225 per person, allowing guests to explore five dishes off the menu in smaller
portions.
What
is winter without pot on stove conjuring feel good memories and enjoying the
extra cuddling up to stay warm? For winter at Bistro 13, a new ‘sharing’ menu, Our
Table, priced at R185pp, will feature a three course meal for two, with some
items plated and others shared at the table. This menu features dishes like
mussel and smoked paprika soup, braised
chicken with tarragon and mushroom sauce, beef short rib ragout and a
roasted pumpkin risotto, and naturally some belly warming desserts to join
the lineup.
The
Saturday night steak special offers diners a sirloin or onglet steak with
béarnaise, chimichurri, or parsley and butter sauce, with beef fat potatoes,
onions rings and green beans, with a glass of Welmoed wine, for R115 per person
and will continue to run until 31 August 2015. Early birds have until 21 June
2015 to jump on the breakfast special of buy one breakfast and get the second
free off the a la carte menu.
When in Stellenbosch
— the perks of being on a wine farm: Welmoed is home to
Stellenbosch Vineyards and their eight wine brands. During winter all diners
will get a wine taster with lunch or dinner to introduce or continue their
experience with the farm’s signature brand, Stellenbosch Vineyards.
The
Stellenbosch Vineyards range consists of Sauvignon Blanc, Chenin Blanc,
Heyden’s White — a blend of Sauvignon Blanc, Viognier, Verdelho and
Gewürztraminer — and Heyden’s Red, a blend of Petit Verdot, Cabernet Franc,
Merlot and Cabernet Sauvignon.
Special winter event
evenings: Bistro
13’s winter programme makes eating out in winter much more interesting. We
invite some of our favourite people to dine with us as well as introduce the
Lucky 13 Burger, making an exclusive appearance on the menu every Wednesday
evening.
The
Lucky 13 burger was born out of the restaurant’s first wine festival, showcasing
restaurant dishes as well as the wild card burger, because what is more
satisfying than a great burger. It starts with a great patty, lamb or beef,
rocket for added freshness, aioli to make it even juicer, cheese, cucumber
pickle and tomato jam, making each mouthful nothing short of a party. "Our
philosophy is about food done right, making the supposed most simple things,
something amazing to experience, " says Nic.
Every
second Thursday, until the end of August, will see Bistro 13's doors open to a food
experience to share with friends or fellow Capetonians — exchanging an evening
under a duvet for an evening next to a fireplace enjoying comfort food and delicious
wine.
Programme:
Thursday 28 May: What came
first, bacon or the pig? Long table style dining dedicated to all things bacon,
including a palate test of whose rather rules them all!
Thursday 11 June: South
African cricketer Faff du Plessis comes for dinner, an avid foodie, he may even
do some cooking.
Thursday 25 June: Kokkedoor
evening- faces from the show.
Thursday 9 July: Neil Patterson: sulphur free wine and the
French classic-cassoulet.
Thursday 30 July: Offal evening
with Chef Westley Muller of Towerbosch Country Kitchen at Knorhoek. Throw your
perceptions out the window and prepare to perhaps become a fan! For long time
fans- revel in a menu made specifically for you.
Thursday 13 August: Huiskok Errieda du Toit joins Nic van
Wyk to create dishes with a feminine touch inspired by nostalgia. Expect some
familiar foodie faces too.
Thursday 27 August: Women of
the world inspired menu in celebration of Women’s Month.