Historic Cape Dutch homestead and boutique winery in Stellenbosch, Webersburg, has a great lunch menu lined up for dads this Father’s Day, Sunday, 19 June 2016 ̶ a three course set menu for lunch consisting of excellent cuts of meat accompanied by warming winter dishes.

Take your dad and the family out for lunch and experience the 1786 elegant homestead submerged in history. The Webersburg SugarBosch Bistro log fire will also be blazing to keep guests warm and comfortable. The three course set menu for R380 per person will consist of main dishes such as lamb shank with mashed potato, buttered leeks and baby vegetables, Rooibos braised Springbok shank with sweet potato mash topped with bacon and white wine braised Eisbein with parsley and roast garlic mash and parmesan-roasted Brussel sprouts. Continuing the winter theme is wild mushroom soup as a starter and warm fig and butterscotch pudding for dessert. Lunch is served from 12:00 to 15:00 on Sunday.

Situated on the slopes of the Helderberg Mountain, Webersburg showcases elegantly styled luxury accommodation across the Manor House, Jonkershuis, Owners Cottage and Vineyard Cottages. With a selection of luxury suites available, each with its own views of the mountain, vineyards and dam.

To reserve your Father’s Day lunch or accommodation contact (0)21 881 3636 or email Webersburg at This email address is being protected from spambots. You need JavaScript enabled to view it.. For more information on exciting specials and upcoming events please visit their website, Facebook page, or follow them on Twitter and Instagram @Webersburg.

FATHER’S DAY MENU

Starters

• Tomato Tartin with balsamic, basil emulsion and bocconcini
  or
• Wild Mushroom soup with crispy cheese croquettes and truffle

Mains

• Lamb Shank
  Mashed potato, buttered leeks and baby vegetables with a Moroccan inspired jus
  or
• Springbok Shank
  Rooibos braised with sweet potato mash topped with bacon and red cabbage marmalade
  or
• Eisbein
  White wine braised with parsley and roast garlic mash, parmesan roasted Brussel sprouts and carrot purée

Dessert

• Warm Fig and butterscotch pudding with caramel popcorn ice cream
  or
• Deep fried vanilla ice cream with butterscotch sauce