Sauvage at Le Franschhoek Hotel
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MENU
Last verified or updated by the venue on 24th Aug 2024.
--- This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions. --- Chef Kyle Norris is known for his inimitable flair and contemporary take on favourites. His cuisine is inspired by the garden, with many of the ingredients grown on the property – expect the plentiful citrus and herbs to find their way to your plate. He ensures interesting flavour combinations, using ingredients that are carefully prepared from scratch. Infinite care is taken to source the best produce locally. Colourful and playful, Kyle’s cuisine is always innovative and excellent.
Two courses:
Two courses:
Starter
Duck Liver Parfait
Jeripego gel, pickled grapes, & rye crackers
"Anchovy Toast"
White bouquornes, hand-cut roast chipotle salsa Verde, & barley toast
Citrus Poached Trout,
New potato 'Baltic Salad’, pickled fennel chimichurri, & aioli
Veal "skilpadjie",
Black truffle duxelles, brandy crema, & braised leek
Saffron Halva
Pistachio, grilled artichoke, pickled marrow ribbons, & pomegranate molasses
Mains
Receding Shore
Fresh oyster, pickled mussel, lightly smoked mackerel, seared catch of day, squid ink tagliatelle, bouillabaisse, & sea lettuce
Black forest Duck
Homemade gnocchi, duck confit, black cherry kirsch jus, & poached radish
Hunters Bounty
Venison loin, rooibos demi-glace, split marrow, crispy blood pudding, sweet potato puree, & poached shallots
Butchers Cut
60 days aged, Pinotage demi, tarragon compound butter, confit root fondants (black garlic oil confit), potato turnip celeriac, & carrot
Karoo Lamb belly
Miso dauphinoise, edamame gastrique, & date caviar
Black rice Risotto
Cauliflower & fermented garlic texture, cauliflower bahji , & roasted kimchi cauliflower
Dessert
Simply Balinese
Balinese meringue, coconut, ginger and turmeric, & lime
Whiskey & Dark Chocolate Mille Feuille
Whiskey caramel, dark chocolate burnt orange mousse, honey macadamia crumb, & peanut butter ice cream
Heritage Jan Ellis Pudding
Jan Ellis pudding, brandy, apricot textures, vanilla Cremieux, & walnut praline
Green Goddess
Lemon verbena panna cotta, lemon curd, crispy mint, mint & cucumber sorbet, white chocolate gianduja, & candied almonds
Savoury "cheesecake"
Indezi cheesecake, pistachios, wild honey, & malted lavash
--- Friandise ---
“When the pastry chef is left unsupervised - magic happens!
A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
Duck Liver Parfait
Jeripego gel, pickled grapes, & rye crackers
"Anchovy Toast"
White bouquornes, hand-cut roast chipotle salsa Verde, & barley toast
Citrus Poached Trout,
New potato 'Baltic Salad’, pickled fennel chimichurri, & aioli
Veal "skilpadjie",
Black truffle duxelles, brandy crema, & braised leek
Saffron Halva
Pistachio, grilled artichoke, pickled marrow ribbons, & pomegranate molasses
Mains
Receding Shore
Fresh oyster, pickled mussel, lightly smoked mackerel, seared catch of day, squid ink tagliatelle, bouillabaisse, & sea lettuce
Black forest Duck
Homemade gnocchi, duck confit, black cherry kirsch jus, & poached radish
Hunters Bounty
Venison loin, rooibos demi-glace, split marrow, crispy blood pudding, sweet potato puree, & poached shallots
Butchers Cut
60 days aged, Pinotage demi, tarragon compound butter, confit root fondants (black garlic oil confit), potato turnip celeriac, & carrot
Karoo Lamb belly
Miso dauphinoise, edamame gastrique, & date caviar
Black rice Risotto
Cauliflower & fermented garlic texture, cauliflower bahji , & roasted kimchi cauliflower
Dessert
Simply Balinese
Balinese meringue, coconut, ginger and turmeric, & lime
Whiskey & Dark Chocolate Mille Feuille
Whiskey caramel, dark chocolate burnt orange mousse, honey macadamia crumb, & peanut butter ice cream
Heritage Jan Ellis Pudding
Jan Ellis pudding, brandy, apricot textures, vanilla Cremieux, & walnut praline
Green Goddess
Lemon verbena panna cotta, lemon curd, crispy mint, mint & cucumber sorbet, white chocolate gianduja, & candied almonds
Savoury "cheesecake"
Indezi cheesecake, pistachios, wild honey, & malted lavash
--- Friandise ---
“When the pastry chef is left unsupervised - magic happens!
A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
R 590.00
Three courses
Three courses
Starter
Duck Liver Parfait
Jeripego gel, pickled grapes, & rye crackers
"Anchovy Toast"
White bouquornes, hand-cut roast chipotle salsa Verde, & barley toast
Citrus Poached Trout,
New potato 'Baltic Salad’, pickled fennel chimichurri, & aioli
Veal "skilpadjie",
Black truffle duxelles, brandy crema, & braised leek
Saffron Halva
Pistachio, grilled artichoke, pickled marrow ribbons, & pomegranate molasses
Mains
Receding Shore
Fresh oyster, pickled mussel, lightly smoked mackerel, seared catch of day, squid ink tagliatelle, bouillabaisse, & sea lettuce
Black forest Duck
Homemade gnocchi, duck confit, black cherry kirsch jus, & poached radish
Hunters Bounty
Venison loin, rooibos demi-glace, split marrow, crispy blood pudding, sweet potato puree, & poached shallots
Butchers Cut
60 days aged, Pinotage demi, tarragon compound butter, confit root fondants (black garlic oil confit), potato turnip celeriac, & carrot
Karoo Lamb belly
Miso dauphinoise, edamame gastrique, & date caviar
Black rice Risotto
Cauliflower & fermented garlic texture, cauliflower bahji , & roasted kimchi cauliflower
Dessert
Simply Balinese
Balinese meringue, coconut, ginger and turmeric, & lime
Whiskey & Dark Chocolate Mille Feuille
Whiskey caramel, dark chocolate burnt orange mousse, honey macadamia crumb, & peanut butter ice cream
Heritage Jan Ellis Pudding
Jan Ellis pudding, brandy, apricot textures, vanilla Cremieux, & walnut praline
Green Goddess
Lemon verbena panna cotta, lemon curd, crispy mint, mint & cucumber sorbet, white chocolate gianduja, & candied almonds
Savoury "cheesecake"
Indezi cheesecake, pistachios, wild honey, & malted lavash
--- Friandise ---
“When the pastry chef is left unsupervised - magic happens!
A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
Duck Liver Parfait
Jeripego gel, pickled grapes, & rye crackers
"Anchovy Toast"
White bouquornes, hand-cut roast chipotle salsa Verde, & barley toast
Citrus Poached Trout,
New potato 'Baltic Salad’, pickled fennel chimichurri, & aioli
Veal "skilpadjie",
Black truffle duxelles, brandy crema, & braised leek
Saffron Halva
Pistachio, grilled artichoke, pickled marrow ribbons, & pomegranate molasses
Mains
Receding Shore
Fresh oyster, pickled mussel, lightly smoked mackerel, seared catch of day, squid ink tagliatelle, bouillabaisse, & sea lettuce
Black forest Duck
Homemade gnocchi, duck confit, black cherry kirsch jus, & poached radish
Hunters Bounty
Venison loin, rooibos demi-glace, split marrow, crispy blood pudding, sweet potato puree, & poached shallots
Butchers Cut
60 days aged, Pinotage demi, tarragon compound butter, confit root fondants (black garlic oil confit), potato turnip celeriac, & carrot
Karoo Lamb belly
Miso dauphinoise, edamame gastrique, & date caviar
Black rice Risotto
Cauliflower & fermented garlic texture, cauliflower bahji , & roasted kimchi cauliflower
Dessert
Simply Balinese
Balinese meringue, coconut, ginger and turmeric, & lime
Whiskey & Dark Chocolate Mille Feuille
Whiskey caramel, dark chocolate burnt orange mousse, honey macadamia crumb, & peanut butter ice cream
Heritage Jan Ellis Pudding
Jan Ellis pudding, brandy, apricot textures, vanilla Cremieux, & walnut praline
Green Goddess
Lemon verbena panna cotta, lemon curd, crispy mint, mint & cucumber sorbet, white chocolate gianduja, & candied almonds
Savoury "cheesecake"
Indezi cheesecake, pistachios, wild honey, & malted lavash
--- Friandise ---
“When the pastry chef is left unsupervised - magic happens!
A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
R 690.00
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