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.
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 ;).
He had the most astonishing wine pouring technique one that we have never seen before and he performed this like the professional he is.
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.
We then proceeded to starters:
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.
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.
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.
We were then offered a palette cleansers before mains were served.
Mains was something to behold.
Farmed Kabeljou on Tomato, Aubergine and Potato stack, smoked Tomatoes sauce and Rocket Pesto.Everything on the plate just worked beautifully.
Cured Bacon and Sage Pork belly with Celeriac mash, braised Red Cabbage and roasted Apple.dish of the night in my humble opinion.
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.
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.
Classic Blueberry and Hazelnut Cheesecake with Anglaise filled profiterole and verjuice syrup.
Tonka Crème with Sugar spun top, Gooseberry sorbet, Orange jelly, Coco Pop crumble.
Choc Mousse Gateau with Caramlia Choc, Aero and Turkish delight.
It’s very clear to see why everyone raves about Chef Stephen Fraser and the amazing dishes he is creating at Lanzerac.