Emerging from the chrysalis after the complete transformation of Catharina’s Restaurant which closed after 21 years, Tryn is a refreshed, youthful and stylish space that appeals with leisurely charm and inspiring cuisine. A vibrant new signature restaurant has opened at Steenberg with cherished Constantia chef, Kerry Kilpin, at the helm.
Dedicated to Steenberg’s 17th century founder, Catharina Ras, or Tryn as she was known to her nearest and dearest, the new restaurant is contemporary in spirit with fabulous food, bold accents and modern textures.
“My team and I are very excited about bringing Catharina into the 21st century with the opening of Tryn, and creating a dining experience that is more connected to her free and feisty spirit,” says Steenberg Executive Chef Kerry Kilpin.
Tryn’s personality is splashed on bold and gutsy ruby and jade walls in the private dining areas. Solid timber and hardy stone convey her strength, whilst delicate layering of textured fabrics and wall effects coat the space with her femininity.
Rich burnt orange and mustard tones in the soft furnishings add scatterings of her feisty character. An inviting bar draws guests into the heart of the space and beckons after work encounters either indoors or on the tranquil outstretched terrace overlooking verdant vineyards.
At Tryn, Chef Kerry takes her culinary skills to the next level, featuring an abundance of fresh ingredients, honest flavours and intuitive service. Known for adding a touch of Asian and Middle Eastern flair to her classically prepared food, Chef Kerry enlivens the familiar with exciting twists and flavour combinations to delight all palates.
Her menu is accessible and easy to navigate with ample choice of deliciously prepared dishes. Meat lovers will find all their favourite cuts, while vegetarians can savour Chef Kerry’s signature brand of delectable tastes and textures. Her profound passion for ethically sourced fish also shines through on the Tryn menu.
When it comes to exciting your taste buds, bursts of traditional and exotic flavours are interspersed throughout the menu. Think ponzu, daikon, edamame and sriracha from the East, or sumac, cumin and harissa from North Africa – you will find them all on the Tryn menu. South African heritage ingredients such as rooibos and spekboom also take their rightful place in syrups and chutneys.
Let Chef Kerry tempt you with her signature “sweet merriment”. True to her personal style, she has infused some unexpected savoury notes such as basil, coriander, thyme and cardamom into her desserts.
Expect a sensory narrative for a refined dining experience and envision Tryn flirting and swaying amongst the guests, lavishing her role as hostess in a space that conveys her persona.