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.
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
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
MELKTERT- NOUGAT DELICE
POACHED SEMOLINA-PUMPKIN SEED DUMPLING
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.
Fine dining at its best, thank you to the team at Bosman’s Restaurant for an amazing culinary experience, we thoroughly enjoyed ourselves.
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Grande Roche Hotel
1 Plantasie str
Tel No: +27 21 863-5100
Written for JAR PHOTOGRAPHY by Rene Mesias