Van Der Linde – which recently celebrated its first birthday – has become known for its distinctive and special cuisine. Already a firm neighbourhood favourite in Linden, it has also become a destination restaurant thanks to its team headed up by Executive Chef Amori Burger, who recently unveiled VDL’s new winter dinner menu.
Starters – which range in price between R65 and R125 – include the Asian inspired soft shell crab tempura which is accompanied by wakame seaweed, kimchi, lime and kewpie mayonnaise; light and fresh creamy buffalo burrata with candied pumpkin; roasted marrow bones in red wine jus served with sourdough and a herbed salad and unctuous charcoal grilled lamb tails with a raisin and mint pesto.
Other appetisers to whet the appetite include pani puri crispy dough balls filled with potato, yellow dahl, onion, tamarind, coriander chutney and Burger’s fun take on chips ‘n’ dip – potato churros topped with salt & vinegar dust accompanied by a sour cream and chive dip.
Diners are spoiled for choice with a selection of main dishes which are perfect for the colder weather.
Choose from the braised short rib which is served with bone marrow croquets, carrot puree and chorizo; the black pepper crusted beef fillet with a cognac sauce or the pan-fried sea bass, with a yellow curry and Kashmiri masala pineapple.
Other options include potato gnocchi with lamb shoulder ragu and gremolata; mushroom truffle ravioli and deboned quail with apricot stuffing, mash potato, roasted fig, pancetta and an apple cider bread sauce.
Mains cost between R135 and R220.
What’s For Dessert
Finish off the meal with one of Burger’s desserts (around the R75 mark) such as her award-winning crème brûlée; fynbos poached peaches served with basil and olive oil jasmine mousse accompanied by candied pineapple and coconut crumble or dark chocolate tart that comes with green strawberries and cream.
VDL’s signature meals to share for two (R220 to R350) are still a firm favourite on this new menu and include tomahawk steak with bacon and blue cheese dressing; the succulent country roast chicken accompanied by sautéed vegetables and a herb gravy and the vegetable curry with okra, sambals, chapatti and poppadum for non-meat eaters.
Says Burger: “We have been planning our winter menu for a number of months according to what is available at this time of the year and what our patrons enjoy. We source the best ingredients and let them speak for themselves.
We believe there is something for everyone on this menu – from those who want robust winter dishes to our vegan patrons who want as much thought and effort put into their dishes as we do for the meat eaters”.
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If you're a mushroom fan you have to try our Roast King Oyster Mushroom starter that's on our new dinner menu. The mushrooms are roasted and served with a sherry and garlic butter, pine nuts, crispy onion and shavings of Grana Padano cheese. Call 010 594 5443 to book your table. #mushrooms #mushroom #kingoystermushroom #kingoystermushrooms #food #foodporn #dinner #dinnermenu @amoriburger
Named after the man who founded Linden, Johannes van der Linde, VDL restaurant also incorporates a bar and a bakery area. In addition to this new winter dinner menu, the restaurant offers separate breakfast and lunch menus as well as a dedicated vegan menu. Its wine list includes a range of award-winning local and international wines.
VDL is open for breakfast, lunch and dinner Tuesday to Saturday and for breakfast and lunch on Sundays and Mondays. The address is 50 4th Avenue, Linden, Johannesburg. Bookings on (010) 594 5443