Argentinian Open Fire Restaurant from F U E G O S in the iconic Knorhoek Wine Farm Valley.
Come & experience 5 courses of Fuegos Stellenbosch meats prepared in the authentic Argentinian way (ASADO). Knorhoek offers a massive open area where children can play & where families can relax. Juan will take you on an amazing meat experience (2:30hs to 3:00hs), joined by our exquisite wines at Knorhoek Wine Farm.
• Lunch & Dinners | weekends only
• Bookings close on Thursday night each week.
• Award Wining Knorhoek Wines
• Family Friendly
• Dog friendly (on leash only).
• R450 Per Person
• 5 courses Excluding drinks
• Upon booking a deposit will be requested R200 for adults and R100 for kids.
• 10% service charge included.
Meat Menu @R450 p/p
Starter: Mini Ciabatta Trio (Beetroot, Spinach and olive) served with aubergine pickle w/flavoured butter, salt & peppercorns.
Mains:
Our own Argentinian Chorizo (Grass Fed Beef and Free Range Pork)
Thin Skirt cooked medium-rare served on a flatbread w/butter Provenzal on top
Medium-rare Rump sliced with chimichurri sauce on top and Fleur de sel.
Pork Ribs w/belly slowed cooked for 5hs served with Salsa Criolla.
Free Range Organic Lamb cooked very slow for 6hs topped with Fleur de sel.
Salad:
Green salad (Mixed Lettuce, cherry tomato, carrots ribbons, cucumber ribbons, ciabatta croutons, red onions sliced, sesame seeds, sunflower seeds, pumpkin seeds & red Cabbage) in an edible bowl.
Sides:
Chips: 7mm thin chips with Provenzal (Fresh Garlic & Fresh Parsley oil mixture).
Veg Menu @R450 p/p
Starter: Mini Ciabatta Trio (Beetroot, Spinach and olive) served with aubergine pickle w/flavoured butter, salt & peppercorns.
Mains:
Vegetarian Brochette w/brown mushrooms, sweet corn, red peppers, baby marrow & red onions brushed with an oil mixture of olive oil & soya sauce cooked on the fire.
BIG Brown Mushrooms filled with cottage cheese, topped with Danish feta, fresh thyme, olive oil, fresh lemon, salt & pepper on the fire.
Butternut Tower: Fire-seared butternut slice, fresh mozzarella, tomato, fresh basil, topped with another layer of butternut slice, then fresh mozzarella, tomato, fresh basil and a dash of Balsamic reduction on top. Also cooked on the fire.
Pumpkin: 4hs slowed cooked 6kg pumpkin on the fire, then we add Danish feta chunks, mint vinaigrette, and nuts chunks on top with a toasted ciabatta sliced on the side served on a bamboo boat.
Half Grilled Aubergine brushed w/olive oil - soya sauce mixture, topped w/Greek yoghurt with a dash of Smoky sauce, fresh course mint and showered with Pistachios kernels on top.
Salad:
Green salad (Mixed Lettuce, cherry tomato, carrots ribbons, cucumber ribbons, ciabatta croutons, red onions sliced, sesame seeds, sunflower seeds, pumpkin seeds & red Cabbage) in an edible bowl.
Sides:
Chips: 7mm thin chips with Provenzal (Fresh Garlic & Fresh Parsley oil mixture).
Mixed Menu @R450 p/p
Starter: Mini Ciabatta Trio (Beetroot, Spinach and olive) served with aubergine pickle w/flavoured butter, salt & peppercorns.
Pumpkin: 4hs slowed cooked 6kg pumpkin on the fire, then we add Danish feta chunks, mint vinaigrette, and nuts chunks on top with a toasted ciabatta sliced on the side served on a bamboo boat.
Half Grilled Aubergine brushed w/olive oil - soya sauce mixture, topped w/Greek yoghurt with a dash of Smoky sauce, fresh course mint and showered with Pistachios kernels on top.
Free Range Organic Lamb cooked very slow for 6hs topped with Fleur de sel.
Pork Ribs w/belly slowed cooked for 5hs served with Salsa Criolla.
Medium-rare Rump sliced with chimichurri sauce on top and Fleur de sel.
Salad:
Green salad (Mixed Lettuce, cherry tomato, carrots ribbons, cucumber ribbons, ciabatta croutons, red onions sliced, sesame seeds, sunflower seeds, pumpkin seeds & red Cabbage) in an edible bowl.
Sides:
Chips: 7mm thin chips with Provenzal (Fresh Garlic & Fresh Parsley oil mixture).
Kids Meat Menu @R200
Mains:
Half Argentinian Chorizo Sausage.
Mini beef sandwich on a ciabatta roll with lettuce and tomato.
Plain Chips small.
Kids Veg Menu @R200
Mains:
Pumpkin: 4hs slowed cooked 6kg pumpkin on the fire, then we add Danish feta chunks, with a toasted ciabatta sliced on the side served on a bamboo boat.
Half Butternut Tower: Fire-seared butternut slice, fresh mozzarella, tomato, fresh basil, topped with another layer of butternut slice, then fresh mozzarella, tomato, fresh basil and a dash of Balsamic reduction on top. Also cooked on the fire.
Plain Chips small.