Ryan’s Kitchen, in Franschhoek, has always been one of our favourite restaurants in the Valley. It holds lots of special memories, and we have always had such great dining experiences there. When invited back recently, you did not have to ask me twice. In fact, any reason to go to Franschhoek and I am in! Grant and I decided to make the most of it and stay overnight at The Ivy Apartments.
Ryan’s Kitchen Chefs Selection Menu
I have always found the food at Ryan’s Kitchen to be inventive and exciting. A meal is so much more than a few plates of food; it is a fantastic culinary experience to delight the senses and tantalise the palate.
To wet our appetites were brought snacks to nibble on, as well as a refreshing welcome drink of Triplesec, Ginger Ale and Sauvignon Blanc.
We were tasting the Chef’s Selection Four Course Menu, which we decided to pair with wine because what is fantastic food, without great wine?
First Course
To start, I had the Tuna Cured with Curry Leaf, fermented apple kimchi, apple marshmallow and dressing. This dish is one of the reasons I love going back to Ryan’s. Flavours were well balanced, with just the right amount of heat, complemented by the fresh tart flavour of apple. The wine pairing was a 2016 Pierneef La Motte Sauvignon Blanc.
Grant had the Springbok Ravioli’s, with black garlic aioli, Aged Boerenkaas and springbok consommé. Again a dish of interesting flavours and textures, as well as beautifully made ravioli. I loved the vibrant colours of the dish, which I thought was a celebration of Spring. The wine pairing was a 2016 Culinara Leopards Leap Chenin Blanc.
Second Course
My next course was the House-Made Ostrich “Banger”, with pumpkin seed puree, ostrich Marmite and toasted breadcrumbs. The Ostrich “Banger” had a meaty texture, but at the same time, was lean and not at all fatty. The wine pairing was a La Bri Chardonnay.
Grants next dish was a Prawn Tapioca “Pudding”, with prawn crackers, spring onions, Parmesan and lemon gel. I must admit I found this dish exciting and would definitely order it again if I went back. Again it had unusual textures, but I especially loved the salty seafood flavour, and the tapioca was certainly unlike something I have eaten before. The wine pairing was a Lynx Blanc de Noir.
Third Course
For mains, we both had the Duck Breast, with green peppercorn sauce, wilted radicchio, confit tomatillo and gold beet, broccoli leaf. We are always reluctant to order duck when we eat out because so many restaurants get it wrong. The duck, however, did not disappoint, it was succulent and cooked to perfection. Most importantly, the fat was well rendered. The wine pairing was a Rickey Bridge Shiraz, which was the perfect wine to complement the dish.
The dish, on the whole, was delicious, the only negative was the radicchio, which was extremely bitter. I do realise that this is probably up to personal taste, but we are not fans.
Fourth Course
Last but certainly not least was the sweet course. Grant{insert I ate most of it} had the Amarula “Baba”, with banana ice-cream, caramelised banana slices, pastry cream and honeycomb. It took me straight back to my childhood, and a banana-cream sponge my mom used to make. From the perfectly prepared “Baba to the banana ice cream and caramelised banana slices, it was simply delicious. The wine pairing was a 2017 Nederberg Noble Late Harvest.
The Pineapple Soufflé, with toasted coconut ice cream, was a work of culinary art. The sheer perfection of the soufflé was more than enough to impress me. Pineapple and toasted coconut flavours worked extremely well together. The wine pairing was a 2013 Graham Beck Rhona Muscadel.
Closing Thoughts
We both loved our meal, and once again it would be tough to find fault with the experience. Staff are attentive and friendly which makes all the difference, and the food was fantastic. Ryan’s is one of the few places, which I recommend to people without hesitation and it is the ideal spot for a romantic meal for two.
Contact Details and Location:
For reservations contact via Telephone: +27 (0) 21 876 4598 or Email: info@ryanskitchen.co.za. Location: 1, Place Vendome, Huguenot Road, Franschhoek.
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Disclosure
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