Bosman’s Restaurant at Grande Roche Dinner

We ended off our culinary experience with dinner at the more formal dining room called Bosman’s Restaurant. This restaurant has been named one of the top ten restaurants in South Africa and one of the top 100 restaurants in the world, so we were looking forward to our evening ahead.

Michelin-trained Executive Chef, Roland Gorgosilich, perfectly combines international cuisine with imagination and innovation and doesn’t lose the South African element. Our waiter and what I believe to be the sommelier was on hand and very attentive to all guests.

MENU

STARTERS

CHALMAR SIRLOIN STEAK TARTARE & POACHED SALDANHA BAY OYSTER

OVEN ROASTED BABY BEETS,CARAMALISED GOAT’S CHEESE PRALINE

SLOW BRAISED PORK BELLY & ROASTED WEST COAST SQUID

JUS GLAZED VEAL SWEETBREAD MEDALLION

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MAINS

PAN FRIED LINE FISH MEDALLION & SAFFRON-CHORIZO RISOTTO PRALINE

ON THE BONE ROASTED FREE RANGE QUAIL BREAST & LEG

CHALMAR RIBEYE & SLOW BRAISED BONE MARROW RAGOUT

HOMEMADE BROCCOLI-RICOTTA TORTELLINI

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DESSERT

MELKTERT- NOUGAT DELICE

CHEESE SELECTION

POACHED SEMOLINA-PUMPKIN SEED DUMPLING

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Starters were very good, as we were 4 guests we got to order the entire menu and we got off to an amazing start. Loved their take on average “Surf and Turf” with the Pork Belly & Squid combo. Each guest loved their choice and no-one wanted to even share ;).

The food was simply divine, portions were ample and if you hungry I suggest go for the steak, they certainly don’t skimp on anything. The silky smooth Tortellini was my favourite, but the others were just as blown away by their choices.

At this stage I really couldn’t even think of dessert and they were so accommodating and offered me a plate, which I thoroughly enjoyed. All dessert plates were cleaned so that too was received well by all diners.

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Fine dining at its best, thank you to the team at Bosman’s Restaurant for an amazing culinary experience, we thoroughly enjoyed ourselves.

For the full album click HERE

Restaurant Info:

Grande Roche Hotel

1 Plantasie str

Paarl

7646

Tel No: +27 21 863-5100

Email: reserve@granderoche.co.za

 Written for JAR PHOTOGRAPHY by Rene Mesias

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

Grande Roche – Winter Getaway 2017

I recently had the pleasure of enjoying one of package deals offered by the Grand Roche Hotel in Paarl. The deal included overnight accommodation with a welcome drink on arrival followed by a 3 course dinner prepared by Michelin trained Chef Roland Gorgosilich and a buffet breakfast the following morning.

 

The setting is beautiful and it’s always a treat to be nestled amongst the vineyards. We had some time to kill, so we made our way around the grounds enjoying the sights and sounds before freshening up for dinner.

When we eventually arrived for dinner we were welcomed by the management and quickly whisked away to our table. Our party was spoilt for choice, glancing at the menu,  and took the opportunity to savour and sample all the fare on offer.

 

  • Starters consisted of Chalmar Sirloin Steak Tartare and poached saldanha bay oyster, soft poached quail egg, rye cracker and flamed celeriac
  • Then there was the Oven Roasted Baby Beets, caramelized goat’s cheese praline. Balsamic flavoured beetroot crème, sweet sour pickled onion leaves and pumpernickel soil
  • Next was the Slow Braised Pork Belly and Roasted West Coast Squid. Bell pepper-olive salad, anchovy garlic mayonnaise & broad bean squid ragout
  • The final starter was the Jus Glazed Veal Sweetbread Medallion. Cauliflower mousseline, crispy black pudding sausage , flamed cauliflower florets, braised baby onion leaves and blood sorrel

The first course was superb and certainly raised the expectations around the courses to follow; aesthetically they were beautifully plated and presented. Our Sommelier was excellent and particularly knowledgeable, sharing some insights around the wine we were enjoying.

  • Our main courses consisted of Pan Fried Fish Medallion, which was kingklip, Saffron-Chorizo Risotto Praline. Black mussel-dill fumet, slow braised baby fennel, olive oil aioli, chorizo dust and crispy sea lettuce.
  • On the bone Roasted Free Range Quail Breast and Leg served with carrot-garlic crème, butter glazed parsley potatoes, raw marinated oyster mushrooms and an orange –szechuan pepper jus
  • Chalmar Ribeye and slow braised bone marrow ragout served with salt braised celeriac cream, barigoule of portabellini, king oyster and red pot onion with pommes dauphine.
  • Last but most certainly not least was the Homemade Broccoli-Ricotta tortellini with grilled broccoli tenderstem, glazed white grapes, roasted hazelnuts and white pepper foam

Our table found it hard to fault any of the main courses as they were executed to perfection and flawless. It’s was clear that considerable time was taken to ensure that all the elements of the various dishes were complimentary; the attention to detail was amazing. Very often when all the courses are of such a high standard and quality one is often left contemplating if the dessert courses are of the same high standards, I’m happy to say they were.

  • There was the Melktert-Nougat Delice. Cape gooseberry compote, butterscotch cream and spiced cinnamon crumble.
  • The delicious range of both international and local cheese selection with a homemade fruit bread and butter brioche
  • Poached semolina-pumpkin seed dumpling with a garden berry coulis, micro sponge and red port wine ice cream

It would be easy to run out of superlatives describing this meal, it really was that good and most certainly worth every penny. I must add though the service and attentiveness of all the staff and management made this experience truly memorable. They were professional at all times and eager to assist, the manager came to our table once or twice but it never felt forced or obtrusive. Our sommelier made sure our drinks were always topped up, but again, you hardly noticed he was even there. This was an amazing all round world-class experience.

For the full album click HERE

Restaurant Info:

Grande Roche Hotel

1 Plantasie str

Paarl

7646

Tel No: +27 21 863-5100

Email: reserve@granderoche.co.za

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Roast & Co

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Bree Street has become a haven for restaurateurs and gastronomer’s alike. Seemingly, nearly every month one sees the arrival of a new venture. I was fortunate enough to enjoy dinner at one of these new establishments, days before its official opening. Enter Roast and Co, the setting is French inspired and is modern and stylish in terms of its finishes

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I believe it was Henry Ford who remarked that you could get the model T Ford in any colour as long as it black. Similarly Roast and Co will serve you anything you’d like as long as its slow roasted chicken, no seriously….that’s the signature dish. You can treat yourself to either a quarter/half or full portion of the roast chicken. Now there are merits to this approach where you limit your menu, to a few well-chosen courses, but do them really well and I think Roast and Co manages to pull this off successfully. The chickens are naturally free range from Elgin, and every care is taken to ensure that they are delivered to your plate prepared to perfection.

It seemed only fair that we sample all the fare on offer on the starter menu, to allow the courses to give an adequate account of themselves and we were not disappointed.

From the Mzanzi  Mac and Cheese to the Chicken Caesar Croquettes, Tenderstem Broccoli and Spinach, Baked Camembert, Chicken Liver pate and my personal favourite the Onion Bhaji. Aesthetically, it was well presented and it was clear that considerable thought given to the presentation.

For the main course was the roast chicken of course and we chose an array of sides. There was the House Pickled Slaw, Roasted potatoes, Charred Umbono (Corn), Pumpkin Fritters the Roast and Co Brioche as well as the Roast and Co Salad and they were all truly superb. This is one on those scenarios where the “understudy” steals the show as all the sides were outstanding, crispy, fresh and flavourful.

 

For dessert we had banana split and churros on offer and they were both delicious.

I feel I must say that the concept might not appeal to everyone and some might even find the chicken a tad “boring”, to you sir I say you are welcome to try Nando’s. The chicken is perfectly roasted, as the name suggests, and the side dishes alone are worth a trip if you ask me. It has its place among the long list of other establishments in Bree street, and history has certainly shown that there is success to be had with the “mono menu” if one considers the successes of HQ and Burger and Lobster who have a similar approach.

 

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For the full album click HERE

Restaurant Info:

Roast & Co

98 SHORTMARKET ST

Cape Town

Tel No: +27 21 424 6372

Email:info@roastandco.co.za.

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

Firefish Restaurant – V&A Waterfront

Firefish Restaurant, yet another new restaurant added to the Kove Collection portfolio, one wonders how they do it, but they do it almost seamlessly.

The freshest seafood whether raw, cooked or roasted they do it all. They even cater for the meat lover and vegetarian’s dinners, so all bases are covered.

They will grill your choice of protein in the very posh state to the art Josper Charcoal Grill.” This hybrid grill burns only top-quality charcoal and operates at an ultra-high temperature to allow us to grill and roast while preserving and enhancing the most delicate flavours.”

They have 2 menus and I love that they called the one “FOR THOSE WHO LOVE TO SHARE” because after all that what dining means to us, to share with love ones to break bread with old and new friends, it’s where connections are made.

“FOR THOSE WHO LOVE TO SHARE” split into:

Little Boas (Little Bowls)

Dim Sum

“Yakitori Skewers”

Bowls & Things

The Wraps

Tempura 

Our waiter Zaza gave us an introduction into the concept. When asked which dishes she would recommend for the photography blog, she found it quite difficult as she said everything was beautifully presented. Once our dishes arrived we quickly understood why she had a problem. Not only did everything look divine, they tasted amazing. Definitely some of the freshest dishes we have had this year.

 Below are pics from our selections off the “FOR THOSE WHO LOVE TO SHARE” menu.

 Little Bao’s – Crunchy Shrimp

 Dim Sum – Vegetable

 Bowls & Things – Edamame ; Spicy Tuna ; Tuna Tartare

 Tempura – K.F.C – Karaage Fried Calamari

 

 

 

 

After these we couldn’t even attempt the main menu, but Zaza twisted our arm and we tried the desserts. We certainly weren’t disappointed, each one tasted as yummy as it looked.

 Dessert

 Coconut Panna Cotta

Cotton Cheesecake

Spiced Carrot Cheesecake

 

 

Firefish Restaurant has everything its needs to succeed and we wish them well, they will see us soon so we can try the actual menu J.

For the full album click HERE

Restaurant Menu

Restaurant Info:

Firefish Restaurant

Shop 154,

Victoria Wharf,

V&A Waterfront Cape Town

Tel No: +27 (0) 21 286 4933

Email: info@firefishrestaurant.co.za.

Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

 

Salt Restaurant – Kalk Bay

Newly opened Salt – Kalk Bay has the Cape Town foodie scene abuzz and it’s for all the right reasons. Owner and chef Nic Macloed manages to source the freshest ingredients and serve’s it in the best possible way.

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With chalkboard menus and café styled seating the Restaurant is sure to soon be the hip and happening spot on the Kalk Bay Strip. Nic is very clear in is concept and what he is trying to achieve with his small plates.

We arrived for an early dinner just as they bought a yellowtail off the boats at Kalk Bay harbour, fresher you will not find. 

We ordered an array of small plates and everything was yummy and fresh and the coffee was really good too.

 Menu

 Small Plates

 Sugar snap peas with chilli oil and mint salt

Flash fried zucchini with kale pesto

Patatas bravas Winter slaw

Wasabi dusted calamari with lemon and chilli

Ceviche with grapefruit lemon and chilli

Butternut ravioli with sage butter

Pulled lamb and ricotta ravioli with sage butter

Cauliflower cous cous with herb paste and pistachio

Bratwurst with homemade kimchi and sirarcha mustard

Pork rib eye on flatbread with grilled Veg and tzatsiki

Mains

 Curried lentil salad with picked beetroot radish and chermoula croutons

Linefish with slaw and Chermoula

Sirloin with pebre salsa burnt mielie patatas bravas

Spanish slider beef burger chorizo roasted peppers and rocket

Bah mi pork Belly with ginger/soy reduction, slaw and coriander

Wild side kudu goulash with homemade pasta plum compete and togarashi

Desserts

 Lindt chocolate fondant with vanilla bean ice cream

Vanilla bean ice cream with berry coulis

Sorbet of the Day

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We wish Nic and Salt all the best on their journey ahead!

For the full album click HERE

Restaurant Info:

Salt – Kalk Bay

136 Main Road,

Kalk Bay,

Cape Town

 Tel No: 021 788 3992

Opening times Monday – Sunday, 7am – 11pm

 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Sunday lunch at The Granary Café at The Silo Hotel

We finally got to visit the newly trendy Silo Hotel situated in the Silo District of the V&A Waterfront.

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 The Silo has been built in the grain elevator portion of the historic grain silo complex occupying six floors above Zeitz MOCAA -Museum of Contemporary Art Africa.

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The Silo offers a few dining experiences for visitors namely the Willaston Bar for a relaxing drink and some bar snacks or the Silo Rooftop to watch the sunset or just experience the best view of Cape Town, lastly the Granary for a more formal dining experience.

 Granary Café offers, breakfast, lunch, afternoon tea and dinner. We had the Sunday lunch, starters served plated, mains and desserts family style.

 – SUNDAY LUNCH –

served from 12PM to 3pM

R380 per person

soup of the day

Chévre croquettes

with Beetroot | Cucumber | Herb dressing

Roast Pork & Beef & Chicken

with Yorkshire Pudding | Roast Potatoes

Heirloom Carrots | Cauliflower Au Gratin | Buttered Peas

Desserts of the day

Our waiter Jabula, was very knowledgeable and friendly, all the staff were attentive and kept coming to check up on us as well as the managers.

 

 

Our daughter being Pescatarian, and therefore we decided on having Seafood for mains and we certainly weren’t disappointed. The most succulent Prawns and the Seabass was cooked to perfection. But we meat lovers are definitely going back for the normal menu, as soon as time allows.

Chef Khomotoso presented out dessert, which is served family style and we each got to dish our own portions which I quite liked. Dessert was Bread Butter pudding & Spicy Malva Pudding with a Caramel Anglaise with Vanilla Ice Cream.

If I could give you a word of advice, come hungry, the portions are large and they will happily keep refilling your bowls, should you need more.

After lunch we were escorted up to the Silo Roof Top Bar to experience the 360 panoramic views of the city. Spectacular! We enjoyed a whiskey and some cocktails and simply soaked up the sun and enjoyed the views. Perfect setting to watch the sunset over a glass of bubbly.

 

All in an all a most enjoyable Sunday afternoon, I couldn’t think of a better way to start off a hectic week aheadJ.

 

For the full album click HERE

 

Restaurant Info:

 

The Granary Café

The Silo Hotel,

Silo Square,

V&A Waterfront

8001

Cape Town

 

Tel No: +27 (0) 21 670 0500

Email: dining@thesilohotel.com

 

Full Granary Café Menu

BREAKFAST IS SERVED FROM 7:00 AM TO 10.00 AM (No reservations are possible – availability is limited due to in-house guests)

LUNCH IS SERVED FROM 12:30 PM TO 2:30 PM

THE ROYAL TEA IS SERVED DAILY FROM 2:00PM TO 4.30PM (Reservations required)

DINNER IS SERVED FROM 6:30 PM TO 9:30 PM

 

 

Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

HIGH TEA AT GRANDE ROCHE HOTEL

What a way to spend a leisurely Saturday afternoon, surrounded by good friends, good conversation and of course, good food as we were about to be indulged for High Tea.

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Being in the countryside always forces one to change gears, and being in the lounge of The Grand Roche Hotel in Paarl was certainly no different. By default everyone was more relaxed, more accommodating and just ready to soak up what was on offer….or maybe it was just the welcoming bubbly we received on arrival that had that effect. The Villiera Starlight Brut NV, was on offer and was most certainly enjoyed by all, crisp and delicate made with 50% Chardonnay, 30% Pinot Noir and 20% Pinotage grapes.

We had a choice of enjoying our Tea outside on the terrace or inside the comfortable lounge area, because it was scorching hot,we decided on enjoying our tea in the lounge area relaxing on the couches.

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HIGH TEA SELECTION FOR ONLY R 210.00 P/P

Selection of Teas: English breakfast | Ceylon | Rooibos | Green Tea | Chamomile

Filter Coffee

Assortment of Savoury and Sweet Treats which includes:

Cucumber Sandwiches | Ham & Cheese Sandwiches |

Parma Ham, Olives, Sun Dried Tomatoes, & Parmesan Cheese

Chocolate Dipped Fruit | Home Made Mini Scones | Apple Crumble |

Chocolate Brownie with Whipped Cream | Fruit Tartlets | Profiteroles

First on offer was an array of delicious savoury treats, cured meats, cucumber sandwiches etc. There was an amazing variety of Tea on offer from the traditional varietal to the more exotic and fruit infused. Options to keep even the most ardent tea aficionado entertained.

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Next was the sweet treats that consisted of the most delicious scone I have ever had, moist carrot cake and milk tart, not to mention the decadent chocolate coated strawberry just to name a few.

This is the perfect way to unwind with your clan after a hectic week and just indulge yourself, so go on…reward yourself, you deserve it!

 

For the full album click HERE

Restaurant Info:

Grande Roche Hotel

1 Plantasie str

Paarl

7646

Tel No: +27 21 863-5100

Email: reserve@granderoche.co.za

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

 

 

 

 

Stellenbosch Vineyards Food & Wine Pairing

Driving along Baden Powell always invokes a sense of nostalgia in me having lived along the KZN South Coast.

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However on this day the 09 September 2017 we were on our way to Stellenbosch Vineyards for the adventure of wine tasting paired with sumptuous meals.

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Thanks to JAR Photography we were invited to enjoy the Winemakers lunch surrounded by beauty in all its splendor at Swirl Restaurant.

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Upon arrival we were greeted by a host of wine tasters enjoying a glass or two. Our table was aptly chosen to enjoy the view of the garden, a bit of sunshine and a view of the entire restaurant.

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Our “Sommelier” (Wine Steward) couldn’t wait for us to settle down so he could talk us through the wine pairing. He was well versed and knew his wine.

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WINE MAKERS PAIRING

Infiniti MCC

Credo Chardonnay – 2016

Prawn skewer – Ginger & lime with citrus aioli

 

Credo Chenin – 2015

Tikka Chicken Masala Mild curry with basmati rice

 

Credo Shiraz and SMV – 2015

Duo Lamb rack

Parmesan herb crusted & Pepper crusted with sweet potato puree

 

Credo Pinotage Reserve – 2015

Ostrich steak Berry coulis & braised cabbage

 

Infiniti Noble late harvest – 2012

Lemon crème brulee

 

R395 per person

First up we had Credo Chardonnay 2016 paired with prawn skewers in ginger and citrus sauce. “Taste the Chardonnay, have a bite and taste again” said our Sommelier.

This was followed by Credo Chenin Blanc 2015 paired with Chicken Tikka masala mild curry served with basmati rice. We agreed this was a great combination and a lot softer on the palate.

Thirdly on the menu was Credo Shiraz & SMV 2015 paired with duo lamb rack Parmesan herb and pepper crusted with sweet potato purée. A winner for me as it was the perfect relationship!

 

Ostrich steak with berry could and braised cabbage was coupled with Credo Pinotsge Reserve 2015. The two undoubtedly went hand in hand.

Lastly to sum up the lunch we were treated to Lemon Creme Brûlée paired with Infiniti Noble Late Harvest 2012. The sweetness in both the wine and dessert was a great way to tone down the tastebuds.

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Chef Edwina and her team are a huge asset to the Swirl Team all her dishes are amazing.

Our Sommelier contributed largely to the magnificent lunch as he spent the required time with us to share his knowledge. As a result we walked away with 5 bottles of wine from Stellenbosch Vineyard. A first for me. I am loving the wine tasting adventure however love the pairing even more, a new found hobby.

I particularly enjoyed this lunch at Stellenbosch Vineyard and Swirl Restaurant , we will definitely be back.

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For the full album click HERE

 

Please contact

Stellenbosch Vineyards

Welmoed Estate,

R310 Baden Powell Drive,

Lynedoch,

Stellenbosch

Tel : +27 (0) 21 881 3870

Email: winet@stellvine.co.za

 

Written for JAR PHOTOGRAPHY by Sharon Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen