Voorgeregte - Volkskombuis

De Volkskombuis aan de Wagenweg naar de Kaap, op die groen oewer van die
Eersterivier met sy skaduryke eikebome, is ontwerp deur Sir Herbert Baker, die
bekende Britse argitek van imposante geboue soos die Uniegebou in Pretoria en Groote
Schuur in Kaapstad – tot onlangs die ampswoning van Suid-Afrika se Premiers.
Hierdie eertydse groep arbeidershuisies met hul sierlike eenvoud, is deur Historiese
Huise van Suid-Afrika gerestoureer. Toe is dit tot restaurant omskep deur ‘n paar
Stellenbosse boere wat graag die tradisie van die Ou Kaapse kookkuns wou bewaar en
laat herleef.
De Volkskombuis is in Februarie 1977 in gebruik geneem en vandag word daar steeds
gespesialiseer in die ou, tradisionele gunstelinge.
Na aanleiding van die sukses van De Volkskombuis het De Oewer restaurant sy deure in
Desember 1999 geopen.
Dankie dat u ons restaurant besoek, ons hoop u geniet die ervaring!
Smaaklike Spyse!
Situated on the oak lined banks of the tumbling Eerste River, De Volkskombuis aan de
Wagenweg naar de Kaap – the People’s Kitchen on the wagon road to Cape Town – was
designed by Sir Herbert Baker, designer of the Union Buildings in Pretoria and the
magnificent Groote Schuur – former home of South Africa’s Prime Ministers.
Originally used as a cottage for farm labourers, De Volkskombuis was restored and
redecorated by Historical Homes and started by a group of Stellenbosch farmers,
anxious to preserve the culinary arts and traditions of the old Cape cooking.
De Volkskombuis opened in February 1977 and still specializes in the same old
traditional favorites.
In addition to De Volkskombuis restaurant, De Oewer opened its doors in December
1999 on the banks of the Eerste River.
Thank you for being our guest, we hope you have a memorable experience!!!
Bon Appétit

Voorgeregte
Afrika Slaai
Tuinvars groenigheid met songedroogde tamaties, biltong, fetakaas en krotons
Fris en vars, so probeer gerus een van ons uitsonderlike Sauvignon Blancs
60
Sop van die Dag
Die sjef se keuse – vra gerus u kelner
SQ
Weskus Mossels
Vars, gestoomde mossels met ‘n keuse van twee souse – Thai kerrie of Witwyn & room.
Bedien met geroosterde focaccia.
Een van ons ‘romerige’ Chardonnays sal werk
55
Geroosterde Eend pannekoek
Ontbeende eend met pruimsous en vars koljander
Gewürztraminer mag dalk net werk…
45
Pietersielie en Knoffel slakke
bedien met geroosterde beenmurg
Moeilike keuse. Sauvignon Blanc werk vir die witwyn liefhebbers,
maar ‘n Merlot werk ook
75
Lewer en Niertjies
Pangebraai in rooiwyn en mosterdsous. Bedien met brioche rolletjie
‘n Uitdaging vir ‘n robuuste rooiwyn
55

Hoofgeregte
Vegetaries
Die sjef se keuse van die dag
Moeilike keuse – sal afhang van die gereg
SQ
Vis van die Dag
Die sjef se keuse van die dag
'n Sauvignon Blanc of Chardonnay
SQ
Meraai se Hoenderpaai
Meraai se oorspronklike resep, al vir 35 jaar ‘n gunsteling
Sauvignon Blanc of Rosé – maak u keuse
65
Boland Bobotie
Tradisionele kerriemaalvleis-gebak. Bedien met geelrosyntjierys en vrugte blatjang
Gewürztraminer, maar ‘n vrugtige Pinotage of Shiraz sal ook die ding doen
75
Oondgeroosterde Lamsnek
Bedien met groente bredie en jus gras.
‘n Uitdaging vir ‘n robuuste rooiwyn – miskien Cabernet Sauvignon
140
Gesmoorde Beesstert
Bedien in ‘n outydse swartpotjie met gekarameliseerde uie en kapokaartappel
Shiraz is die een
140
Kaapse Kontreikos
‘n Verskeidenheid van tradisionele geregte op een bord, vra gerus u kelner
‘n Groot verskeidenheid moontlik, miskien ‘n Shiraz
130
Geroosterde Eend
Bedien met gegeurde basmati rys en ‘n heuning en lemoen stroop
Fantasties met Viognier of miskien selfs ‘n vrugtige Pinotage
135
Vark van die dag
Die sjef se keuse – vra gerus u kelner
SQ
Wild van die dag
Die jagter se keuse – vra gerus u kelner
SQ
Verouderde Biefstuk
Die slagter se keuse snit van die dag
SQ
Lam van die dag
Die sjef se keuse snit van die dag, vra gerus u kelner
SQ

Starters
Africa Salad
Garden fresh greens with feta, croutons, sundried tomatoes and mouth watering biltong
Fresh and light, try one of our spectacular Sauvignon Blancs
60
Soup of the Day
Chef’s choice – please ask your waitron
SQ
West Coast Mussels
Fresh, steamed mussels with a choice of two sauces – Thai curry or White wine & cream
Served with toasted focaccia.
One of our ‘creamy’ Chardonnays will work
55
Roast Duck pancakes
De-boned duck with plum sauce and fresh coriander
Gewürztraminer might be the one…
45
Parsley and Garlic snails
served with roasted bone marrow
Difficult choice. Sauvignon Blanc will work for the white wine lovers,
but a Merlot might also do the trick
75
Liver and Kidneys
Pan-fried with a red wine and mustard sauce. Served with brioche roll.
A challenge for a robust red wine
55

Main Courses
Vegetarian
Meal of the day – the chef’s choice
Difficult choice – will depend on the dish
SQ
Fresh, Grilled Line Fish
Fish of the day – the chef’s choice
A Sauvignon Blanc or Chardonnay
SQ
Meraai ’s Chicken Pie
Meraai’s original recipe. A favourite for 35 years
Sauvignon Blanc or Rosé – as the mood takes you
65
Boland Bobotie
Beef curried mince, flavoured with Cape Malay spices, topped with
a thin layer of egg and milk custard
Our first choice is Gewürztraminer. A fruity Pinotage or Shiraz will also work
75
Roasted Lamb Neck
served with vegetable bredie and jus gras
It will take a gutsy red to complement this dish – maybe Cabernet Sauvignon
140
Braised Oxtail
Served in a traditional black pot, accompanied by caramelized onion mashed potatoes
Shiraz is the one
140
Cape Country Sampler
A selection of traditional dishes on one plate
If we must put our heads on a block here, then Shiraz has to be the one
130
Roast Duck
Served with savoury basmati rice and a honey and orange glaze
Fantastic with Viognier or perhaps a fruity Pinotage
135
Pork of the day
The chef’s choice – please ask your waitron
SQ
Venison of the day
The hunter’s choice – please ask your waitron
SQ
Mature Beef
The butcher’s choice
SQ
Lamb of the day
The chef’s choice, please ask your waitron
SQ

Dessert / Nagereg
Malva pudding / Malvapoeding
Ideal for winter – served with hazelnut parfait
Ideaal vir winter – bedien met haselneut ‘parfait’
R50
Chocolate Hazelnut Galettes / Sjokolade Haselneut Galettes
Chocolate disks layered with fromage frais
Gevulde lae fromage frais met sjokolade skywe
R60
Sago pudding / Sagopoeding
South African favourite! Served with meringue and custard.
Suid-Afrikaanse gunsteling! Bedien met meringue en vla
R40
Fruit tartlets / Vrugte tertjie
Pastry crème and fruit filled chocolate casing
Vla room en vrugte gevulde sjokolade doppie
R60
Strawberry and black pepper pannacotta / Aarbei en swart peper pannacotta
R45
Crème Caramel / Crème Karamel
a popular french dessert
‘n gewilde franse nagereg
R50
Muscadel Crème Brulee
Always a favourite!
Altyd ‘n wenner!
R45
Ice cream with chocolate sauce / Roomys met sjokolade sous
R30
Cape Country Dessert / Kaapse Kontrei Nagereg
A variety of bite size traditional treats – milk tart, koeksister,
Amarula mousse, brandy tartlet
‘n Verskeidenheid van klein, tradisionele happies – melktert, koeksister,
Amarula mousse en brandewyntert
R55
Baked Cheesecake / Gebakte Kaaskoek
R65