There’s something quietly indulgent about a long, leisurely lunch in the Constantia Valley – especially when the air carries that cool, autumnal hush and the vineyards lie in golden repose. Tucked into the heart of Steenberg Farm, Tryn becomes a sanctuary from the chill; a place where winter is savoured. I had the pleasure of experiencing their new autumn-winter menu one crisp afternoon, and what unfolded was a masterclass in seasonal storytelling, led personally by Executive Chef Kerry Kilpin.
From the moment I arrived, the space radiated a relaxed elegance: floor-to-ceiling views of the estate, warm textures, and soft light dancing in through large windows. The kind of setting that quietly insists you exhale, slow down and stay a while.
But the true hallmark of this lunch came not from the view or even the food, but from the presence of Chef Kerry herself, who joined us at the table to introduce each course. It’s a rare privilege to have a chef guide you through their menu in person, and Kerry’s warm, down-to-earth nature made the experience feel deeply personal. With every dish she presented, you could sense the care, collaboration, and thought that had gone into its creation.
Chef Kerry spoke of the ethos behind the menu: local sourcing, ethical choices, and a deep respect for the environment and the people behind the produce. Her collaboration with organisations like Abalobi, which supports small-scale fishing communities, brings a tangible authenticity to the table. “It’s about honouring not just the ingredient,” she said, “but the story behind it.”
Each course was paired with a Steenberg wine, thoughtfully recommended by our server.
Tryn’s winter lunch offering is proof that luxury lives in the details: the depth of the flavours, the heart behind the sourcing, the fire at your back and the vineyard in view. And when the chef herself is seated beside you, inviting you into the process, it becomes something unforgettable.
