The Governors Hall – Lanzerac Hotel & Spa on Lanzerac Wine Estate

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We had the pleasure of dining at the Governors Hall, decorated in the classic English style of an era long gone; you’d be remised to this as you step into another century. A time of ladies and gentlemen and indeed Governors and Barons. The space is elegantly decorated, high ceilings, opulent rugs, and beautiful paintings. What more could one ask for.

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Our waiter Jerry, or Mr. Jerry as we called him, was indeed a gentleman. What a precious, lovely soul. He has been working at Lanzerac for so many years he is a part of the family, even after all those years, his pride and love for Lanzerac was very endearing. Mr. Jerry boasted about the fact that he shared and the vintage of the first Lanzerac Pinotage shared the same year of birth. It’s only apt that Mr. Jerry should be in this place at this time ;).

Mr Jerry in action
                                                         Mr Jerry in action

He had the most astonishing wine pouring technique one that we have never seen before and he performed this like the professional he is.

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Our gastro journey began with an Amuse-bouche, Melba toast, smoked Salmon, green Bean, sun dried Tomatoes and Yogurt, simple and delicious. Amuse-bouche literally translated as “to amuse the mouth”, really did the trick, our mouths were certainly amused.

Amuse Bouche
n                                                      Amuse Bouche
Amuse Bouche
                                                            Amuse Bouche

We then proceeded to starters:

Starter - Franschhoek Salmon Trout
Starter – Franschhoek Salmon Trout

Franschhoek Salmon Trout with poached Egg, lightly crumbed Quails Egg, crumbed Asparagus, Saffron Mayo and Papaya salsa. The crumbed asparagus was a very innovative idea,having never had it,we will definitely attempt this at home.Even though all the flavours were very prevalent, not one component overpowered the other.

Starter - Franschhoek Salmon Trout
                                          Starter – Franschhoek Salmon Trout
Starter - Pan seared Scallops, pulled Pork Tortellon
Starter – Pan seared Scallops, pulled Pork Tortellini

Pan seared Scallops, pulled Pork Tortellini with Parmesan Wafer, Bunnet and Cardamom Puree. The Scallops were perfectly cooked and the Tortellini al dente,personally I thought they could have made 2 separate starters from this dish as both were excellent.

Starter - Pan seared Scallops, pulled Pork Tortelloni
                               Starter – Pan seared Scallops, pulled Pork Tortellini
Starter - Mosiac of Rooibos smoked Duck
Starter – Mosiac of Rooibos smoked Duck

Mosaic of Rooibos smoked Duck with Celeriac remoulade, Spring Onion, grilled Corn, Spiced Pear salad. The spiced pear and grilled corn added another dimension to the dish.

Starter - Mosiac of Rooibos smoked Duck
                                         Starter – Mosiac of Rooibos smoked Duck

We were then offered a palette cleansers before mains were served.

Palate Cleanser - Litchi Sorbet
                             Palate Cleanser – Litchi Sorbet

Mains was something to behold.

Mains - Farmed Kabeljou
                                        Mains – Farmed Kabeljou

Farmed Kabeljou on Tomato, Aubergine and Potato stack, smoked Tomatoes sauce and Rocket Pesto.Everything on the plate just worked beautifully.

Mains - Farmed Kabeljou
                                              Mains – Farmed Kabeljou

Cured Bacon and Sage Pork belly with Celeriac mash, braised Red Cabbage and roasted Apple.dish of the night in my humble opinion.

Mains - Cured Bacon and Sage Pork Belly
                            Mains – Cured Bacon and Sage Pork Belly
Mains - Cured Bacon and Sage Pork Belly
                              Mains – Cured Bacon and Sage Pork Belly

And of course we had to try the signature dish, Pinotage braised Lamb Shank on Truffled Leek Rissotto, Shallot Crisps and roasted root veg. A very hearty meal indeed. Deliciously tasting and if you love Pinotage you will not be dissapointed.

Mains - Pinotage braised Lamb Shank
                                      Mains – Pinotage braised Lamb Shank

Then onto my favourite part of every meal dessert and the didn’t disappoint,the produced works of art,that tasted as good as it looked.

Dessert - Classic Blueberry and Hazelnut Cheesecake
                  Dessert – Classic Blueberry and Hazelnut Cheesecake
Dessert - Classic Blueberry and Hazelnut Cheesecake
Dessert – Classic Blueberry and Hazelnut Cheesecake

Classic Blueberry and Hazelnut Cheesecake with Anglaise filled profiterole and verjuice syrup.

Dessert - Tonka Creme with Sugar spun top
                              Dessert – Tonka Creme with Sugar spun top

Tonka Crème with Sugar spun top, Gooseberry sorbet, Orange jelly, Coco Pop crumble.

Dessert - Choc Mousse Gateau
                                         Dessert – Choc Mousse Gateau

Choc Mousse Gateau with Caramlia Choc, Aero and Turkish delight.

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It’s very clear to see why everyone raves about Chef Stephen Fraser and the amazing dishes he is creating at Lanzerac.

ALBUM

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