Cape Town, 26 November 2025 – Bistro Sixteen82 at Steenberg has launched a refreshed Tapas menu, offering a vibrant, seasonal approach to sharing-style dining that celebrates South African flavours alongside international favourites. The update comes as Steenberg recently earned one Michelin Key in the ‘Very Special Stay’ category, highlighting Steenberg’s excellence in design, service, and character.
The revamp was driven by a desire to offer smaller, bite-sized snacks for early evening guests while highlighting local ingredients and flavours that have resonated with international diners. “We wanted to create a few light bites for guests enjoying a drink before moving on to tapas,” says Executive Chef Kerry Kilpin. “Our South African-inspired dishes have been particularly popular, so we’ve given them their own section as a celebration of local flavours that feels uniquely ours.”
To make the menu easier to navigate, it has been organised into six categories: Light Bites, South African Influenced, Vegetarian, From the Ocean, Meat, and Decadence. This structure allows diners to explore the menu with ease and encourages a relaxed, interactive style of sharing.
The creation of the new menu was a collaborative effort between Chef Kerry and Head Chef Penny Garrod. “We approached it with a fresh eye, keeping the essence of Steenberg while introducing new, seasonal flavours,” Chef Kerry explains. “It’s always a process of bouncing ideas off each other, tasting, refining, and finding that balance between comfort and creativity to create dishes that our guests know and love, alongside exciting new flavours.”
Among the highlights of the revamped menu are Artichokes with Herb Dressing, Miso-Glazed Edamame Beans and a Bread Board with Flavoured Butters. South African-inspired options feature Lamb Vetkoek, Slow-Cooked Venison, and Braai ‘Rubbed’ Corn Ribs, while vegetarian diners can enjoy Crumbed Mushroom Skewers. From the Ocean, Togarashi-Dusted Baby Patagonian Calamari, Fish Tartare, and White Anchovy Bruschetta make their debut, alongside Char Siu Pork Skewers for meat lovers.
The menu also introduces flavours that bring a fresh new twist. Vegetarian dishes include Mushroom Carpaccio with lime mayo, toasted walnuts, furikake and sticky rice; Baked Brie with mango, popping candy, raspberry vinaigrette and fresh raspberries. Ocean-inspired plates feature Ethically Sourced Fish with polenta fritters and turmeric, lime velouté and coconut salsa, as well as West Coast mussels in a Sauvignon Blanc and basil velouté with tomato salsa. For meat lovers, Pan-Fried Chicken Livers are served with egg noodles, coriander salsa, and sticky chilli and apricot jus.
Chef Kerry emphasises the importance of sourcing locally and seasonally. “Local and seasonal ingredients are central to our approach, and I’m particularly proud to work with fishing communities like Abalobi, whose ethical practices and commitment to supporting local livelihoods make a real difference.”
The new menu enhances the dining experience by focusing on sharing, presentation, and interaction. “It’s all about tasting a variety of dishes together,” Chef Kerry says. “Presentation is simple but beautiful, and the menu’s clear categories make it easy for guests to explore. It’s designed to be as much about connecting with the people you’re with as it is about the food.” The tapas dishes pair naturally with Steenberg wines, creating a fully integrated food-and-beverage experience.
Looking ahead, Bistro Sixteen82 plans to continue refreshing its menu with the seasons while retaining the classics that guests love. “The concept will stay the same, but our dishes are always evolving. It’s about balancing new flavours with the favourites, such as our beef tataki and prawn gambas, that diners keep coming back for,” Chef Kerry adds.
