Exquisite taste sensations are the hallmark of Executive Chef Kerry Kilpin. Helming Steenberg Farm’s Bistro Sixteen82’s kitchen since 2014, she’s brought a new vitality to the restaurant’s tapas and bistro-style menu. JANE MAYNE found out more about her creative cuisine and knack for crafting memorable dining experiences.
Listed as one of 20 of the World’s Best Winery Restaurants by Wine Access magazine, Bistro Sixteen82 ticks all the boxes for a standout outing – the essence being superb food, world-class wine, and a great Constantia farm setting.
For her part, Kerry brings training from Silwood School of Cookery, and expertise garnered from her role as Sous Chef at La Colombe, a collaboration with Franck Dangereux at The Foodbarn in Noordhoek, as well as Steenberg’s Tryn since 2019.
A balance of comfort and creativity
Chef Kerry best describes what diners can expect: “The Bistro is all about relaxed, refined dining with bold, uncomplicated flavors. The food is ingredient-driven, fresh, and seasonal, with a balance of comfort and creativity.”
“It’s the kind of place where you can settle in, enjoy a well-crafted meal, and let the experience unfold naturally—whether it’s a long, lazy lunch or a lively dinner with friends. The atmosphere is warm and welcoming, with a focus on great food, great wine, and effortless hospitality.”
“I focus on using seasonal produce because it naturally aligns with better flavour, freshness, and sustainability. Sourcing locally reduces our carbon footprint, supports small-scale producers, and ensures we work with the best ingredients at their peak. It’s about balance – choosing quality ingredients while being mindful of the bigger picture and considering our impact on the environment.”
An extensive menu caters for all tastes, and includes substantial vegetarian and vegan options. In terms of her own first choices, she shares: “For me it’s about my personal favourite dishes. These would be the Beef Tataki, which is an old classic Beef Tataki: seared beef, truffled corn, wild rocket, shimeji mushrooms, soy, chilli, mayo and our Ethically Sourced Fish, Crispy Fish Pot Stickers, Asian Salad, Hot and Sour Vinaigrette.”
Other highlights include Starters such as Crispy Baked Brie: Popping candy, citrus gel, goat’s cheese mousse, pomegranate syrup, macadamia nuts; Tempura Prawns: Kimchi noodle salad, shiitake mayo, coriander lime vinaigrette; a vegetarian Mushroom Carpaccio: Sticky rice, miso mayo, parmesan, crispy wakame, porcini soil; and a vegan Broccoli Tataki: Marinated shimeji mushrooms, corn, spring onion, wild rocket, chilli, and soy vinaigrette.
Tantalizing Mains range from Sesame & Ginger Sirloin: Tender greens, red cabbage, red onion, coriander, sprouts, aioli, chilli and soy ginger vinaigrette; to Roast Butternut & Coconut “Curry”: Caraway and carrot purée, blackened cauliflower, lentil ragout, apricot chutney; and a Vegan Stack: Pan-fried vegetables, aubergine parcel, assorted mushrooms, tender greens, and herb salsa.
And not to forget epic Desserts such as White Chocolate Cheesecake: Milk tart crème, butterscotch, ginger crumble, red latte ice cream; and Warm Crispy Almond Brioche: Maple, citrus compote and caraway ice cream.
Download the full menu here.
Familiar, but with a twist
Chef Kerry expands on what’s top of mind when conceptualizing her culinary creations: “When crafting a dish, I look for balance – flavours that contrast and complement in just the right way. There’s always an element of familiarity, but with a twist that makes you pause. Texture plays a big role too; something crisp against something creamy, or a burst of acidity to lift richness.”
“I want each bite to be more than just tasty – I want it to tell a story, evoke a memory, or make you think I didn’t expect that, but I love it.”
She adds that lessons learned during her time working at La Colombe and The Foodbarn also shape her final product, “Franck Dangereux makes the most incredible sauces, and this passion and deep understanding of sauces is ingrained into me and a big part of the food I create.”
Layers of aromatics
Asian nuances are also incorporated in her cooking. “Asian influences bring a balance of bold yet delicate flavours – think umami depth, acidity, and layers of aromatics. I love the contrast they create – for instance a yuzu dressing lifting a rich dish, or the way fermented ingredients like soy and kimchi bring complexity. It’s not about recreating traditional dishes, but rather using these elements to enhance and refine flavours in a way that feels natural and exciting,” she says.
Ultimately, what would she say makes her specific dishes distinctive? “I like to take classic flavours and give them a twist – something unexpected but still balanced. It’s all about letting great ingredients shine while playing with contrast – richness and acidity, crunch and silkiness, a hint of spice where you don’t expect it. At the end of the day, my dishes stand out because they’re familiar but with something a little different, a little surprising, and always focused on flavour.”
Situated adjacent to Steenberg’s winery and Wine Tasting Room, the restaurant spills out onto an indigenous garden with a terraced dining area with water features and views of the surrounding mountains and winelands. Notably, all Bistro Sixteen82 dishes are accompanied with the farm’s unique wines.
In Chef Kerry’s view, “These are fresh, elegant, and full of character, with a cool-climate purity that sets them apart. The Sauvignon Blanc is crisp and mineral-driven, while the reds have great structure without being too heavy. At Bistro1682, we create dishes that complement these wines, balancing flavour and texture to enhance the experience. It’s not about strict pairings but about a natural synergy between food and wine.”
Small, thoughtful details
Globally, there’s a select group of culinary professionals who’ve achieved widespread fame – does anyone particular inspire? “I’ve always been more drawn to the work chefs do rather than the rockstar side of the industry. What inspires me most are those who quietly push boundaries through their approach to ingredients, technique, and sustainability.”
“Innovation isn’t always about big gestures—it’s often in the small, thoughtful details that make a dish truly special.”
Steenberg Breakfast is served daily from 09h00-11h00. Lunch is served daily from 12h00 – 15h00. Tapas is served in the evenings from 17h00 – 21h00 – Enjoy a variety of small plates for a great social experience. Vegetarians and vegans are catered for.
Note: Steenberg Farm was named one of the Top 10 hotels in Africa in Condé Nast’s Readers’ Choice Awards, read more here.
* Steenberg Estate is located on Steenberg Road, Constantia Valley, Cape Town. For Bistro Sixteen82 reservations, call 021 205 3866, or e-mail reservations@bistro1682.co.za. For more information, see SteenbergFarm.com
