The Players Café & Bar at the River Club has been a long time favourite amongst golfers and business people who enjoy taking their lunch break within a tranquil and green environment without having to deal with the tedious parking search.
Inside the restaurant or outside on the idyllic terrace Jean Marc and Dewald, together with their team, serve delicious light lunch specials and newly added onto their drinks menu: original Bavarian beer.
The great food and a comfortable atmosphere are also appreciated by corporate clients along with the variety of culinary delicacies on offer from finger snacks and pizzas through to fine 3-course menus.
Form your own impression and visit the Players Café & Bar for our
Oktober Spring Specials:
Eisbein with Sauerkraut, including a Paulaner Weißbeer (250ml) – R95 (Halaal special offer also available)
Or join us for sundowners:
Paulaner Lager or Paulaner Weißbeer on tap – R 24 (500ml)
Recipe of the Month
Pretzel Recipe
Ingredients
- 2.5 teaspoons of active dry yeast
- 1 tablespoon of sugar
- 1 dash of salt
- 4 cups of unbleached flour
- 1-1/2 cups of water
- 1 large beaten egg
- 1 dash of coarse salt
Directions
- Take your large mixing bowl and add yeast to the warm water till totally dissolved.
- Then add your salt and sugar to the yeast.
- Start blending the flour and kneading it for about 7 minutes or until smooth
- Use one of your hand towels to cover the bowl and wait for the dough to rise and double in size.
- Punch it down and roll out of bowl.
- Tear the dough into smaller pieces and roll into ropes.
- Grab a cookie sheet and grease it, then twist you pretzels to your likening and place them on the cookie sheet.
- Find your pastry brush and put it in the egg and brush the pretzels, then sprinkle the coarse salt over them.
- Using that same hand towel cover the pretzels and wait for them to double in size as well.
- Preheat oven to 220° C
- Bake until golden brown approx. 10 – 15 minutes.
- Nothing better then if eaten hot and fresh, if not store in air tight container.
