La Petite Ferme

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Seasonal Menu
Last verified or updated by the venue on 10th Mar 2025.
Our culinary team expresses creative freedom in experimenting with various flavours, ingredients and textures to craft an authentic menu that showcases the seasonal bounty of the region. The inspiration behind each remarkable dish traces its roots to the essence of La Petite Ferme – a fusion of countryside cuisine with a fresh contemporary twist.
Seasonal Menu
Two-course per person
STARTERS

Tuna Mosaic
smoked pea & coconut velouté | charred grapefruit | wasabi horseradish & sour cream puree | pickled radish

Smoked Stanford Biltong Pannacotta
biltong dust | curry foam | curry leave and harissa oil | sundried tomato and coriander puree | confit tomato | yuzu pearls | red onion | petite salad

Heritage Heirloom Beetroot (V)
heirloom beets | Belnori goats’ cheese | walnut granola | baby leaves | basil & mint consommé

Red Curry Coconut Seafood Bouillabaisse
red curry coconut bouillabaisse | coconut flakes | clams | Patagonia squid | prawns | dumpling

Spinach & Feta Salad (V)
baby spinach | whipped feta | cranberries | red onion | candied nuts | crispy garlic | baba ghanoush

Soup of the Day (SQ)


MAINS

Karoo Lamb Two Ways
rolled lamb in phyllo pastry | lamb saddle | garden peas | pea & garlic puree | minted green oil | sour cream | pomme puree | rosemary jus

Beef Mignon
rolled beef fillet | potato pave | foraged mushrooms | broccoli stems | carrot puree | glazed honey miso carrots | demi glaze

Cape Malay Pan Fried Seabass
herb lemon beurre blanc | yuzu pearls | caper sour cream | crispy kale | charred onion | pickled fennel | baby turnip

Pork Belly
honey & harissa glazed pork neck | granny smith apple with muscadel | parsnip | creamy spinach orzo | confit tomatoes | sugar snap peas

Venison Mignon
yellow romesco | beetroot humus | pickled beetroot | charred shallots | La Petite Fereme shiraz jam | baby confit leek | cauliflower puree

Pan Fried Gnocchi (V) (Vegan)
pea velouté | roasted cauliflower | pine nuts | sunflower seeds


DESSERTS
Sesame Crème Brule Earl grey sponge | ginger & pear tonka bean compote | walnut and wagyu crumb | sesame caramel crisp | yuzu gel

Chocolate Eclaire
vanilla praline mousse | miso cheesecake | miso sable | orange jam | dulce ice cream

Banana & Date Cheesecake
banana and date cheesecake | mascarpone snow | coffee gel | Cape Malay burnt masala ice cream

Cheese Selection
local South African cheese | home-made chutney | sourdough croute | preserved fig | seasonal fruit | mustard
From R 910.00
Three-course per person
STARTERS

Tuna Mosaic
smoked pea & coconut velouté | charred grapefruit | wasabi horseradish & sour cream puree | pickled radish

Smoked Stanford Biltong Pannacotta
biltong dust | curry foam | curry leave and harissa oil | sundried tomato and coriander puree | confit tomato | yuzu pearls | red onion | petite salad

Heritage Heirloom Beetroot (V)
heirloom beets | Belnori goats’ cheese | walnut granola | baby leaves | basil & mint consommé

Red Curry Coconut Seafood Bouillabaisse
red curry coconut bouillabaisse | coconut flakes | clams | Patagonia squid | prawns | dumpling

Spinach & Feta Salad (V)
baby spinach | whipped feta | cranberries | red onion | candied nuts | crispy garlic | baba ghanoush

Soup of the Day (SQ)


MAINS

Karoo Lamb Two Ways
rolled lamb in phyllo pastry | lamb saddle | garden peas | pea & garlic puree | minted green oil | sour cream | pomme puree | rosemary jus

Beef Mignon
rolled beef fillet | potato pave | foraged mushrooms | broccoli stems | carrot puree | glazed honey miso carrots | demi glaze

Cape Malay Pan Fried Seabass
herb lemon beurre blanc | yuzu pearls | caper sour cream | crispy kale | charred onion | pickled fennel | baby turnip

Pork Belly
honey & harissa glazed pork neck | granny smith apple with muscadel | parsnip | creamy spinach orzo | confit tomatoes | sugar snap peas

Venison Mignon
yellow romesco | beetroot humus | pickled beetroot | charred shallots | La Petite Fereme shiraz jam | baby confit leek | cauliflower puree

Pan Fried Gnocchi (V) (Vegan)
pea velouté | roasted cauliflower | pine nuts | sunflower seeds


DESSERTS
Sesame Crème Brule Earl grey sponge | ginger & pear tonka bean compote | walnut and wagyu crumb | sesame caramel crisp | yuzu gel

Chocolate Eclaire
vanilla praline mousse | miso cheesecake | miso sable | orange jam | dulce ice cream

Banana & Date Cheesecake
banana and date cheesecake | mascarpone snow | coffee gel | Cape Malay burnt masala ice cream

Cheese Selection
local South African cheese | home-made chutney | sourdough croute | preserved fig | seasonal fruit | mustard
R 910.00
La Petite Ferms
Last verified or updated by the venue on 18th Dec 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
Courses
Two-course ( per person)
STARTERS



Tuna Mosaic -smoked pea & coconut emulsion | charred grapefruit | wasabi horseradish & sour cream puree | pickled radish

Smoked Standford Biltong Pannacotta- biltong dust | curry foam | curry leave and harissa oil | sundried tomato and coriander puree | confit tomato | yuzu pearls | red onion | petite salad

Heritage Heirloom Beetroot (V)- heirloom beets | Belnori goats cheese | walnut granola | baked peaches | baby leaves | basil & mint consommé

The Langoustine- smoked snoek & pancetta espuma | lemon pearls | lemon & herb aioli | tomato, onion & bell pepper smoortjie

Spinach & Feta Salad (V)- baby spinach | whipped feta | dehydrated cranberries | red onion | candied nuts | crispy garlic | baba ganoush

Soup of the Day (SQ)



MAINS



Kapokbos Rolled Lamb- pulled lamb | pomme purée | red wine jus | glazed baby carrots | Lebanese labneh | charred onion | confit tomato | chimichurri

Bonsmara Beef Sirloin- bonsmara | baby turnups | carrot puree | cauliflower onion emulsion | petite turmeric spuds | salsa verde | demi glaze jus

Pan Seared Franschhoek Trout-smoked black garlic aioli | pickled fennel | potato pave | lobster bisque | crayfish croquettes | celeriac puree

Confit Duck - beetroot hummus | peas | gooseberry jam | pea puree | pickled mustard seeds | bordelaise sauce | summer succotash | freshly sliced apple

Venison Mignon- romesco purée | exotic mushrooms | polenta steak | sago crisps | garlic onion emulsion | crispy kale | mulberries & plum sake jus

Sweet Corn & Barley Risotto (V) (Vegan)- summer corn velouté | harissa oil | barley risotto | parmesan | fynbos glazed butternut steaks | pine nuts



DESSERTS



The Botanical Garden- coconut & white chocolate crème | pink peppercorn meringue | compressed litchi and strawberries | raspberry & fynbos consommé

Banana & Date Cheesecake- banana and date cheesecake | mascarpone snow | coffee gel | Cape Malay burnt masala ice cream

Summer Delight- rooibos mousse| mango sorbet| orange sugar tuile| coconut shortbread crumb| vanilla moss| mango gel

Cheese Selection- local South African cheese | home-made chutney | sourdough croute | preserved fig | seasonal fruit | mustard
R 810.00
Three-course ( per person)
STARTERS



Tuna Mosaic -smoked pea & coconut emulsion | charred grapefruit | wasabi horseradish & sour cream puree | pickled radish

Smoked Standford Biltong Pannacotta- biltong dust | curry foam | curry leave and harissa oil | sundried tomato and coriander puree | confit tomato | yuzu pearls | red onion | petite salad

Heritage Heirloom Beetroot (V)- heirloom beets | Belnori goats cheese | walnut granola | baked peaches | baby leaves | basil & mint consommé

The Langoustine- smoked snoek & pancetta espuma | lemon pearls | lemon & herb aioli | tomato, onion & bell pepper smoortjie

Spinach & Feta Salad (V)- baby spinach | whipped feta | dehydrated cranberries | red onion | candied nuts | crispy garlic | baba ganoush

Soup of the Day (SQ)



MAINS



Kapokbos Rolled Lamb- pulled lamb | pomme purée | red wine jus | glazed baby carrots | Lebanese labneh | charred onion | confit tomato | chimichurri

Bonsmara Beef Sirloin- bonsmara | baby turnups | carrot puree | cauliflower onion emulsion | petite turmeric spuds | salsa verde | demi glaze jus

Pan Seared Franschhoek Trout-smoked black garlic aioli | pickled fennel | potato pave | lobster bisque | crayfish croquettes | celeriac puree

Confit Duck - beetroot hummus | peas | gooseberry jam | pea puree | pickled mustard seeds | bordelaise sauce | summer succotash | freshly sliced apple

Venison Mignon- romesco purée | exotic mushrooms | polenta steak | sago crisps | garlic onion emulsion | crispy kale | mulberries & plum sake jus

Sweet Corn & Barley Risotto (V) (Vegan)- summer corn velouté | harissa oil | barley risotto | parmesan | fynbos glazed butternut steaks | pine nuts



DESSERTS



The Botanical Garden- coconut & white chocolate crème | pink peppercorn meringue | compressed litchi and strawberries | raspberry & fynbos consommé

Banana & Date Cheesecake- banana and date cheesecake | mascarpone snow | coffee gel | Cape Malay burnt masala ice cream

Summer Delight- rooibos mousse| mango sorbet| orange sugar tuile| coconut shortbread crumb| vanilla moss| mango gel

Cheese Selection- local South African cheese | home-made chutney | sourdough croute | preserved fig | seasonal fruit | mustard
R 910.00
Order Details
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