La Petite Ferme
Select from the menu.
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
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
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
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
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
Chef's Culinary Journey
Last verified or updated by the venue on 22nd Oct 2024.
Chef's Culinary Journey
Poached Crayfish
courgette cannelloni stuffed with crayfish salad | chilled pea velouté | ancho chilli oil | tobiko roe | smoked paprika kewpie aioli | red pepper gel La Petite Ferme Rosé
Confit Duck
panko crusted duck lollipop | apricot gel | baby beets | charred brussels | bordelaise sauce La Petite Ferme Barrel Fermented Chardonnay
-
Cape Karoo Venison & Tongue
pine nut salsa verde | beetroot dust | pumpkin mousse | mulberry jus La Petite Ferme Shiraz
Bone Flute with Beef Tartar
wagyu & bone marrow | togarashi | shallots | donburi sauce Winemaker’s Edition Verdict Blend
-
Blue Cheese Croissant
blue cheese mousse | croissant | gooseberry jam | fresh gooseberries | popped sorghum | salted caramel La Petite Ferme Viognier
Mai Thai pineapple gel | rum and dark chocolate mousse | basil granita | whipped coconut anglaise | coconut shards
courgette cannelloni stuffed with crayfish salad | chilled pea velouté | ancho chilli oil | tobiko roe | smoked paprika kewpie aioli | red pepper gel La Petite Ferme Rosé
Confit Duck
panko crusted duck lollipop | apricot gel | baby beets | charred brussels | bordelaise sauce La Petite Ferme Barrel Fermented Chardonnay
-
Cape Karoo Venison & Tongue
pine nut salsa verde | beetroot dust | pumpkin mousse | mulberry jus La Petite Ferme Shiraz
Bone Flute with Beef Tartar
wagyu & bone marrow | togarashi | shallots | donburi sauce Winemaker’s Edition Verdict Blend
-
Blue Cheese Croissant
blue cheese mousse | croissant | gooseberry jam | fresh gooseberries | popped sorghum | salted caramel La Petite Ferme Viognier
Mai Thai pineapple gel | rum and dark chocolate mousse | basil granita | whipped coconut anglaise | coconut shards
Chef's Culinary Journey with Wine Pairing
Poached Crayfish
courgette cannelloni stuffed with crayfish salad | chilled pea velouté | ancho chilli oil | tobiko roe | smoked paprika kewpie aioli | red pepper gel
Wine Pairing - La Petite Ferme Rosé
Confit Duck
panko crusted duck lollipop | apricot gel | baby beets | charred brussels | bordelaise sauce
Wine Pairing - La Petite Ferme Barrel Fermented Chardonnay
Cape Karoo Venison & Tongue
pine nut salsa verde | beetroot dust | pumpkin mousse | mulberry jus La Wine Pairing - Petite Ferme Shiraz
Bone Flute with Beef Tartar
wagyu & bone marrow | togarashi | shallots | donburi sauce
Wine Pairing - Winemaker’s Edition Verdict Blend
Blue Cheese Croissant
blue cheese mousse | croissant | gooseberry jam | fresh gooseberries | popped sorghum | salted caramel
Wine Pairing - La Petite Ferme Viognier
Mai Thai
Pineapple gel | rum and dark chocolate mousse | basil granita | whipped coconut anglaise | coconut shards
courgette cannelloni stuffed with crayfish salad | chilled pea velouté | ancho chilli oil | tobiko roe | smoked paprika kewpie aioli | red pepper gel
Wine Pairing - La Petite Ferme Rosé
Confit Duck
panko crusted duck lollipop | apricot gel | baby beets | charred brussels | bordelaise sauce
Wine Pairing - La Petite Ferme Barrel Fermented Chardonnay
Cape Karoo Venison & Tongue
pine nut salsa verde | beetroot dust | pumpkin mousse | mulberry jus La Wine Pairing - Petite Ferme Shiraz
Bone Flute with Beef Tartar
wagyu & bone marrow | togarashi | shallots | donburi sauce
Wine Pairing - Winemaker’s Edition Verdict Blend
Blue Cheese Croissant
blue cheese mousse | croissant | gooseberry jam | fresh gooseberries | popped sorghum | salted caramel
Wine Pairing - La Petite Ferme Viognier
Mai Thai
Pineapple gel | rum and dark chocolate mousse | basil granita | whipped coconut anglaise | coconut shards
R 1,600.00
Chef's Culinary Journey
Poached Crayfish
courgette cannelloni stuffed with crayfish salad | chilled pea velouté | ancho chilli oil | tobiko roe | smoked paprika kewpie aioli | red pepper gel
Confit Duck
panko crusted duck lollipop | apricot gel | baby beets | charred brussels | bordelaise sauce
Cape Karoo Venison & Tongue
pine nut salsa verde | beetroot dust | pumpkin mousse | mulberry jus
Bone Flute with Beef Tartar
wagyu & bone marrow | togarashi | shallots | donburi sauce
Blue Cheese Croissant
blue cheese mousse | croissant | gooseberry jam | fresh gooseberries | popped sorghum | salted caramel
Mai Thai
Pineapple gel | rum and dark chocolate mousse | basil granita | whipped coconut anglaise | coconut shards
courgette cannelloni stuffed with crayfish salad | chilled pea velouté | ancho chilli oil | tobiko roe | smoked paprika kewpie aioli | red pepper gel
Confit Duck
panko crusted duck lollipop | apricot gel | baby beets | charred brussels | bordelaise sauce
Cape Karoo Venison & Tongue
pine nut salsa verde | beetroot dust | pumpkin mousse | mulberry jus
Bone Flute with Beef Tartar
wagyu & bone marrow | togarashi | shallots | donburi sauce
Blue Cheese Croissant
blue cheese mousse | croissant | gooseberry jam | fresh gooseberries | popped sorghum | salted caramel
Mai Thai
Pineapple gel | rum and dark chocolate mousse | basil granita | whipped coconut anglaise | coconut shards
R 1,200.00
Order Details
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