A fresh new menu for The Eaves
Executive Culinary Artist at Granny Mouse Country House & Spa, Wayland Green, is constantly thinking up new culinary combinations to keep their offering relevant and fresh. “It is important to update our menu to provide an offering that stands above the rest. We pride ourselves on the artistry behind the dishes and align ourselves with current food trends for the year ahead. It is only fitting that as we usher in a new year and a new beginning, we similarly usher in an updated menu with new dishes,” Green says.
This month, the team launched the latest Eaves Restaurant fine dining menu that is sure to satisfy the taste buds of many a food-lover with a sophisticated palate.
The Eaves will now feature an array of new culinary masterpieces on their Degustation Menu with wine pairing. Guests are presented with a first course of Sun Dried Tomato & Feta Ice Cream (served with charred baby onions, olive mousse, and garlic crouton) paired with Spring Field Life from Stone Sauvignon Blanc – a white wine with citrus notes. Second course is Seared Salmon (served with fennel, peppers, beetroot reduction, crisp lemon zest & capers) accompanied by Hartenberg Riesling (a white wine with a floral and fruity mid-palate that has both richness and complexity), and third course is Smoked Duck Carpaccio (served with savoury pannacotta, orange, herbs & crackling) paired with Louisvale Dominique – an elegant red blend of Cabernet Sauvignon, Merlot and Cabernet Franc. A palate cleanser of the chef’s choice will be presented between the third and fourth course. Fourth course boasts Char Grilled Beef Fillet (served with potato & onion puree, balsamic strawberry compote, baby carrots & snap peas) and paired with Tamboerskloof Syrah – presenting a velvety wine with fleshy black and red berry fruit and hints of pepper, leather, black olive and spice.
The fifth and final course is a dessert dish – that of Blood Orange Crémeux (orange jelly, orange crumb, tropical fruit curd & liquorice meringue) paired with Thelema Vin de Hel – a light golden dessert wine. The tasting menu is R680 pp. inclusive of the wine and R450 pp. excluding the wine.
The Ala Carte option for patrons includes all of the dishes presented in the 5 course menu with a range of new dishes including Mushroom Fricassee (served with beetroot preserve, crispy pastry and thyme white wine syrup); Pan Roasted Pumpkin (with ricotta, apple compote & croutons); Thai Chicken Soup (with noodles, cherry tomatoes, mange tout & baby corn); Pork Trio (BBQ pulled pork, slow smoked belly, soy and pork jus & crispy pork crackling); and Spiced Prawns (served with cauliflower puree, crisp beef bresaola, seafood bisque & pea shoots). Prices range from R40 to R185.
Diners who enjoy a sweet selection will indulge in the desserts on offer which have received a complete overhaul from the previous offering. The menu now boasts Peanut Butter Parfait (a combination of raspberry ice cream, peanut biscuit, raspberry coulis & peanut crumble); Dark Chocolate Terrine (strawberry coulis and strawberry ice cream); Alcoholic ice cream trio and a few other favourites such as sorbet trio, and the South African Cheese Selection, ranging from R50 to R90.
Bon Appétit!
For more information contact Granny Mouse Country House & Spa on 033 234 4071 or visit www.grannymouse.co.za
This month, the team launched the latest Eaves Restaurant fine dining menu that is sure to satisfy the taste buds of many a food-lover with a sophisticated palate.
The Eaves will now feature an array of new culinary masterpieces on their Degustation Menu with wine pairing. Guests are presented with a first course of Sun Dried Tomato & Feta Ice Cream (served with charred baby onions, olive mousse, and garlic crouton) paired with Spring Field Life from Stone Sauvignon Blanc – a white wine with citrus notes. Second course is Seared Salmon (served with fennel, peppers, beetroot reduction, crisp lemon zest & capers) accompanied by Hartenberg Riesling (a white wine with a floral and fruity mid-palate that has both richness and complexity), and third course is Smoked Duck Carpaccio (served with savoury pannacotta, orange, herbs & crackling) paired with Louisvale Dominique – an elegant red blend of Cabernet Sauvignon, Merlot and Cabernet Franc. A palate cleanser of the chef’s choice will be presented between the third and fourth course. Fourth course boasts Char Grilled Beef Fillet (served with potato & onion puree, balsamic strawberry compote, baby carrots & snap peas) and paired with Tamboerskloof Syrah – presenting a velvety wine with fleshy black and red berry fruit and hints of pepper, leather, black olive and spice.
The fifth and final course is a dessert dish – that of Blood Orange Crémeux (orange jelly, orange crumb, tropical fruit curd & liquorice meringue) paired with Thelema Vin de Hel – a light golden dessert wine. The tasting menu is R680 pp. inclusive of the wine and R450 pp. excluding the wine.
The Ala Carte option for patrons includes all of the dishes presented in the 5 course menu with a range of new dishes including Mushroom Fricassee (served with beetroot preserve, crispy pastry and thyme white wine syrup); Pan Roasted Pumpkin (with ricotta, apple compote & croutons); Thai Chicken Soup (with noodles, cherry tomatoes, mange tout & baby corn); Pork Trio (BBQ pulled pork, slow smoked belly, soy and pork jus & crispy pork crackling); and Spiced Prawns (served with cauliflower puree, crisp beef bresaola, seafood bisque & pea shoots). Prices range from R40 to R185.
Diners who enjoy a sweet selection will indulge in the desserts on offer which have received a complete overhaul from the previous offering. The menu now boasts Peanut Butter Parfait (a combination of raspberry ice cream, peanut biscuit, raspberry coulis & peanut crumble); Dark Chocolate Terrine (strawberry coulis and strawberry ice cream); Alcoholic ice cream trio and a few other favourites such as sorbet trio, and the South African Cheese Selection, ranging from R50 to R90.
Bon Appétit!
For more information contact Granny Mouse Country House & Spa on 033 234 4071 or visit www.grannymouse.co.za
