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Old School Romance at Kunjani Wines this Valentine’s Day

Treat your partner to a romantic dinner for twowhere magnificent views and five-star treatment are guaranteed to complete a perfect evening out. The contemporary restaurant above the cellar with panoramic views of the Bottelary Hills will set the scene for a gourmet feast for you and your Valentine.

Guests can expect complementary sparkling wine on arrival, followed by a delectable three course menu curated by Chef Lamek Mnisi. Dinner will kick off with Tempura Prawns, followed by Confit Salmon, Asparagus, and Dill Aioli for starters. Main course offers a choice between matured Beef Fillet and Potato Croquettes or Line Fish with Coconut-Curried Lentils. Vegans and Vegetarians can look forward to Tomato & Watermelon Salad with Avocado and Cashew Nuts followed by Fried Sesame-Tofu, Exotic Mushrooms and Tomato Fondue. To end the evening on a sweet note, Chocolate Nut Cake with Raspberries and Artisan Sorbet will be served for dessert.

The cost for the dinner is R480 per person, includes complementary sparkling wine on arrival and will be available for Thursday 14 February only. Seating is limited and bookings can be made with restaurant@kunjaniwines.co.za or +27.876300409.

Should you wish to spend the night in complete luxury, why not spoil yourself with a stay over at the luxuriously appointed self-catering cottages at Kunjani? Cottages are priced from R1,700 per unit and are equipped with smart TV’s, air-conditioning in all bedrooms, wall-panel heating, coffee machines and complimentary Wi-Fi. Kitchens are fully equipped should you wish to prepare a romantic breakfast for your partner before check-out. Alternatively, take a stroll to the restaurant and enjoy one of Lamek’s hearty breakfasts.

For cottage enquiries and bookings, contact Kunjani on info@kunjaniwines.co.za or +27.876300409.

Kunjani Wines Valentines Dinner Menu - 14 February 2019

Amuse Bouche

Tempura prawns with tomato and white wine sauce

First Course

Confit Salmon with Spring Herbs

Olive oil, confit salmon with asparagus spears, baby beetroot, fresh peas, dill aioli


Tomato and Watermelon Salad (V)

Baby salad, red onion, avocado, compress melon, olive oil, toasted cashew nuts, shaved radish

Second Course

Grilled & Matured Beef Fillet

Carrot purée, roasted baby beets & baby carrots, potato croquette, red wine jus


Line Fish

Curried lentils, roasted red peppers, baby spinach, coconut & coriander sauce


Fried Tofu with Sesame Seeds (V)

Roasted mushrooms, asparagus, fresh basil and tomato fondue

Third Course

Chocolate nut cake

Raspberries, cream & berry sorbet, Shiraz & berry compote


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