The Stellenbosch Wine Bar is a pure foods dining experience, designed to elevate your palate and excite your senses. Our team of chefs create bold and dynamic menus using seasonal ingredients sourced exclusively from local growers. We invite you to explore the colours, flavours and balance of natural dining while you celebrate the extraordinary with us.
We focus on serving you premier quality meat complemented by, amongst others, fine wine of Stellenbosch. Being both meat and wine producers, we recognize that there are no shortcuts to excellence. With this in mind, we trust that your experience here at The Stellenbosch will surpass your expectations.
Soup of the Day accompanied by mini Ciabatta – 65
Salt and Pepper Calamari with Sauce Remoulade – 86
Beef Tartare with Onions, Mustard, Capers, Gherkins, White Balsamic and Melba Toast – 135
BBQ Chicken wings with Siracha Mayo – 112
Tempura Prawns and Vegetables served with a homemade Sweet Chili Sauce – 158
Duck Leg Phyllo with Sweet Soy Dip – 128
Chili Poppers (Jalapeño Chilies stuffed with Cream Cheese, covered in batter and
deep fried) served with Sweet Chili Sauce – 81
Cheese and Charcuterie Platter, Black Forest Ham, Salami, Smoked Game,
Burrata, Camembert, Blue Cheese – 300
Grilled Calamari Salad with Capers, Olives and Marinated Peppers – 94
Chicken Salad with Avocado, Blue Cheese, Garden Greens, Cherry Tomato and Cucumber – 128
Bacon and Avocado Salad with Garden Greens, Cucumber, Tomatoes, Feta and Pickled Onions – 150
Stellenbosch Greek Salad with Lettuce, Olives, Feta, Tomato and Cucumber – 60/90
Stellenbosch Garden Salad – 59
Asian Venison Salad with Rocket, Peanuts, Carrots, Red Onions and Sesamé Soy dressing – 107
Served on its own
Pulled Pork Shoulder with Avocado and Coleslaw – 154
Frankenstein Burger single 200g beef patty topped with 100g Pulled Pork, Cheese and fresh Gherkins – 170
Beef, Cheese and Bacon Burger with Red Wine-Onion Marmalade – 150
Fried Chicken Burger with Cheese, Marie Rose Sauce and fresh Gherkin – 135
Pulled Brisket and Chili Popper Burger – 145
Extra French Fries – 32
Grilled Duck Breast with Egg-fried Rice, Red Curry Sauce and Kimchi – 279
Pork/Chicken Schnitzel with French Fries and a Cheese Sauce – 141
Seafood Pasta with fresh Tomato, Mussels, Calamari and Prawns – 275
Red Wine Braised Oxtail with Seasonal Vegetables and Rice – 395
Grilled Chicken Breast with Lemon- caper Sauce and Baby Potatoes – 190
Warm Vegetable Salad with Lentil Stew – 105
Butternut Risotto – 102
BBQ braised Beef Short-Rib with Cous Cous/Rice – 298
Old School Fish (grilled or beer battered) served with Chips – 162
Grilled Norwegian Salmon with Baby Potatoes and Creamy Leek Ragout – 310
Prawn and Coconut Curry with Yellow Rice and Cucumber-Apple Raita – 210
Pork Belly with Herb Mash, spicy Ginger Chili Sauce and grilled Apples – 195
Grilled Prawns – Chili or Garlic, with French Fries or Rice
6 Prawns – 200
12 Prawns – 345
250g Game Loin with Lyonnaise Potatoes and Chimichurri Sauce – 175
Pulled Brisket Ragout with Rigatoni garnished with Pecorino Cheese – 181
Flame-grilled
Sirloin is dry-aged for 5 days
Please choose sides for steak below
Namibian Sirloin (Wet Aged)
200g – 165
300g – 235
Namibian Sirloin (Dry Aged)
200g – 192
300g – 275
Namibian Rib Eye
300g – 235
Namibian Fillet
200g – 220
300g – 320
Namibian Rump
300g – 235
Sliced Tomato and Avocado 50
Thyme Roasted Seasonal Vegetables 46
Tempura Onion Rings 38
Creamy Garlic Spinach 45
Butternut 32
Sweet Potato Fries 42
French Fries 32
Mash Potato 36
Basmati Rice 32
Side Salad 46
N$ 40
Café de Paris Butter
Garlic and Parsley Butter
Creamy Pepper Mushroom
Chimichurri
Cheese Monkey Gland
Chopped Chili
Blue Cheese
Soy Sauce (N$10)
Apple-Blue Berry Crumble with Rolled Oats, Cranberry and Vanilla Ice Cream – 45
Vanilla Pod Crème Brûlée – 58
Blue Berry and Yoghurt Panna Cotta (Brandy Snap and Chocolate Sand) – 48
Wine Bar Cheesecake with Sour Cream Frosting and Berry Compote – 65
Signature Amarula Tipsy Tart – 45
White Chocolate Mousse with Brandy Snap – 78
Ice Cream
Vanilla 1/2/3 Scoops – 15 / 25 / 35
Chocolate 1/2/3 Scoops – 20 / 30 / 40
