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Braised pork belly with palm sugar caramel, sesame prawns and Tom Yum salad http://t.co/aI09pCIH #wintercomfortfood
Braised pork belly with palm sugar caramel, sesame prawns and Tom Yum salad #wintercomfortfood http://t.co/hDUu9JzJ

Steenberg has raised the bar with an innovative new Bistro-style cellar door restaurant and wine tasting venue unlike any other in the Constantia Valley. Named BistroSixteen82 after the year in which Steenberg was first established, the interactive wine and food destination has seen an overwhelming amount of local and foreign guests, since its opening in November 2009. With an ambience that embodies opulent chic, BistroSixteen82 seamlessly complements Steenberg's popular fine dining restaurant, Catharina's.

Bistro1682

BistroSixteen82 is set amidst the vineyards at the foothills of the Steenberg Mountains and features spectacular views of the vineyards, Constantia Valley, and False Bay. The Bistro is inviting and visually interactive with a modern space and eclectic design features with an open flow plan.

The high ceilings and earthy natural textures and colours attribute to a slightly industrial feel without detracting from the warm, welcoming ambiance. A terraced dining area leads to reflective water features and enchanting gardens.

The surrounding indigenous gardens are brilliantly offset by a floating glass bridge and an intricate labyrinth to complete a multi-sensory wine destination experience that entice visitors to stay, relax and enjoy the wine and cuisine of the Constantia Valley.

BistroSixteen82's annual closing dates for 2012 is from 2 July 2012 until 25 July 2012. 
The last service before closing will be lunch on the 1st of July with the kitchen closing at 3pm and the first service will be for breakfast at 09h00 on the 26th July 2012. 

Intrepid chef and bistro dining specialist Brad Ball, of the River Café and Olympia Café fame, lends his gastronomic savvy to the 70-seater Bistro Sixteen82. A  unique Raw Bar features counter seating and interesting, healthy and delicious raw cuisine such as sashimi, gravadlax, ceviche, carpaccios, oysters and tartars, where dishes are freshly prepared on order by designated Chefs.

The following menu's are available (click on the individual menu to download in pdf format):

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