Dedicated to our 17th century founder, Catharina Ras, or Tryn as she was known to her nearest and dearest; this Cape Town restaurant is contemporary in spirit with delicious food, a bold and modern interior, gorgeous views and a relaxed atmosphere.

Nestled in the idyllic Constantia Valley winelands, here you can indulge in refined dining in a serene setting with delightfully wholesome breakfasts, light and easy lunches and sumptuous and flavoursome dinners. Dine in one of our beautifully decorated rooms or on the large sun-dappled terraces with vineyard and garden views.

Allow the children to roam free on our lawns or explore our gardens.

As the sun sets; intimate pre-dinner gatherings in the trendy bar lounge with friends and a cocktail in hand, make for a memorable occasion.

 

PRIVATE FUNCTIONS

CUVÉE ROOM

Available for breakfast, lunch and dinner for private
functions up to 40 guests.
We require a minimum spend for exclusive use:

Breakfast: R8 000
Lunch: R14 000
Dinner: R20 000

RUBY ROOM

Available for lunch and dinner for private functions up to 18 guests.
We require a minimum spend for exclusive use:

Breakfast: R4 000
Lunch: R8 000
Dinner: R10 000

For booking enquiries for private functions, contact us on +27 21 713 7178 or functions@tryn.co.za

OPENING HOURS
BREAKFAST: MON - SUN: 08H00 - 11H00
LUNCH: MON - SUN: 12H00 - 15H00
DINNER: MON - SUN: 18H00 - 22H00

Our electricity generators ensure an uninterrupted experience during load shedding

News & Events at Tryn

April 11, 2024

CUISINE & COUTURE WITH KAT VAN DUINEN AT TRYN

CUISINE & COUTURE WITH KAT VAN DUINEN AT TRYN Steenberg presents Cuisine & Couture, an enchanting fashion showcase featuring limited edition and unique, once-off pieces in collaboration with famed South African designer Kat van Duinen The event includes Kat van Duinen’s couture showcase inspired by the escapades of Alice in Wonderland, entertainment by soprano Lynelle Kenned, mezzo-soprano Jacobi de Villiers, and pianist Olga Leonard, as well as a 3 course lunch and a glass of Cap Classique on arrival. Take […]
March 31, 2021

PICKLED FISH

BY CHEF KERRY KILPIN Pickled Cape Bream 1kg Cape Bream, cut into portions 150 g sugar 500ml white vinegar 5ml whole cumin 5ml coriander seeds, toasted & crushed 10ml fish spice 3 x bay leaves 5ml turmeric 5ml mild curry powder 3 x crushed garlic cloves 5ml grated ginger 3 x chopped onions 10ml corn flour 2 tbsp sunflower oil for frying Flour, for dusting Salt and black pepper In a pan over a medium heat, add 1 tbsp oil […]

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