Bistro Sixteen82 at Steenberg has launched a refreshed Tapas menu. The update celebrates shared dining through bold flavour, seasonal produce, and a balance of South African ingredients with global favourites.
The launch follows Steenberg’s recent recognition with one Michelin Key in the Very Special Stay category. The award highlights excellence in design, service, and character, and sets the tone for a confident new culinary chapter.
A tapas menu rooted in season and story
Created by Executive Chef Kerry Kilpin and Head Chef Penny Garrod, the new menu leans deeper into seasonality and ethical sourcing. Partnerships with small-scale Abalobi fishers shape the seafood offering, while local flavour narratives guide the overall direction.
The aim is clear. Smaller, enticing plates for early evening dining, paired with ingredients and stories international guests actively seek.
Standout dishes on the new menu
The refreshed menu balances comfort, creativity, and variety.
Highlights include:
• Artichokes with herb dressing
• Miso-glazed edamame beans
• Bread board with flavoured butters
South African-inspired plates feature:
• Lamb vetkoek
• Slow-cooked venison
• Braai rubbed corn ribs
Vegetarian options include crumbed mushroom skewers, while ocean plates introduce:
• Togarashi-dusted baby Patagonian calamari
• Fish tartare
• White anchovy bruschetta
Meat lovers can opt for char siu pork skewers.
New flavours and playful twists
The menu also introduces unexpected combinations.
Vegetarian dishes include mushroom carpaccio with lime mayo, toasted walnuts, furikake, and sticky rice, alongside baked brie served with mango, popping candy, raspberry vinaigrette, and fresh raspberries.
From the ocean, ethically sourced fish arrives with polenta fritters, turmeric, lime velouté, and coconut salsa. West Coast mussels feature in a Sauvignon Blanc and basil velouté with tomato salsa.
For richer plates, pan-fried chicken livers are paired with egg noodles, coriander salsa, and sticky chilli and apricot jus.
Why local flavours resonate with guests
For Chef Kerry, South African-inspired dishes draw on both memory and flavour.
Her team contributes family recipes, including a pickled fish dish that has become a Bistro Sixteen82 signature. Game meat also features strongly, reflecting both personal preference and consistent guest response.
“Guests often ask what typical South African flavours are,” she says. “My food draws from many influences, so a South African-inspired section allowed us to showcase those flavours clearly.”
The lamb vetkoek evolved from a shared love of vetkoek and chakalaka. Corn ribs reflect sweetcorn traditions rooted in family braais. These flavours feel familiar yet bold, which resonates strongly with international diners.
How the tapas menu guides the palate
The menu follows a deliberate flow.
“We structured the tapas menu to guide guests from lighter flavours to richer ones,” Kerry explains.
The six sections include:
• Light Bites
• South African Influenced
• Vegetarian
• From the Ocean
• Meat
• Decadence
This structure helps diners start light, explore depth, and finish with indulgence. The experience feels intuitive and inviting.
A collaborative kitchen approach
Although Penny Garrod began maternity leave during early planning, her influence runs throughout the menu.
“The revamp was very much a partnership,” Kerry says. Penny joined the early brainstorming sessions and returned in time for tastings and final adjustments during her first week back.
The result reflects a shared rhythm and natural collaboration.
Sustainability as a culinary foundation
For Kerry, sustainability guides every decision.
“We work with what’s local, seasonal, and sensible for our suppliers,” she says. “It keeps the food honest and rooted in place.”
The ongoing relationship with Abalobi fishers ensures traceable, responsibly caught seafood. As seasons shift, dishes evolve. This approach keeps the menu fresh and the kitchen creatively engaged.
Why tapas works at Bistro Sixteen82
Tapas dining supports a relaxed, social atmosphere.
“It encourages sharing and exploration,” Kerry explains. Guests order more plates, sample a broader range of flavour profiles, and pair dishes with drinks more thoughtfully.
The contrast with lunchtime à la carte dining creates balance. Structured service by day. Interactive, social dining by night.
“It complements us well,” Kerry adds. “Relaxed sophistication during the day, and something playful in the evening.”
