eike, stellenbosch, south africa.
april 2024
the best meal we had in the cape winelands was at eike in stellenbosch, which serves a nostalgic south african tasting menu. i really wanted to try south african flavors and ingredients since i had zero experience with it before this trip.
happies: bokkom & lettuce.
happies: thyme & onion jolly jammer.
happies: smoked snoek en korrelkonfyt.
open kitchen at eike.
bread service: gideon milling potbrood; lard candle; homemade butter; lacto fermented tomatoes, die opsitkers.
the bread course was really memorable, coming in a bag along with very good butter, a lard candle, and bright, tangy tomatoes.
lacto-fermented tomatoes, die opsitkers.
gideon milling potbrood.
lard candle for dipping.
gemsbok tartare, pecan, fines herbs, spiced dates, pickled mustard, sago crisps.
gemsbok is a type of antelope, and i really enjoyed it in the tartare - the gamey-ness and texture was very well balanced with the other ingredients. it was my favorite dish of the whole meal.
charred celeriac, leek & potato, vichyssoise, jamestown kale.
for the main, we got to choose between a steak house homage and yellowtail - as usual, we each got one so we could try both. the yellowtail was another highlight of the meal, especially with the herenbone (beans) and fish jus.
“homage to south african steak houses”.
maize meal tips, sweet mustard.
fire roasted yellowtail, cape point octopus, cape malay herenbone, fish jus.
petite lemon meringue.
fig & rum financiers, condensed milk & orange ice cream.
it was a really quiet night when we were there, but the service was warm and the food was delicious.
50 dorp street, stellenbosch
