2016 was definitely a year of discovery, especially when it comes to wonderful new culinary spots! One that ranked highly on my list of favourites, was FABER Restaurant at Avondale Wine Farm, in Paarl. Franschhoek is a top wine region for eating out but Stellenbosch and Paarl regions should not be discounted, as their offering is equally as good.
Bistro Allee Bleue Franschhoek
I recently wrote a post which featured some of the great eateries Franschhoek has to offer. One of the restaurants I mentioned in the feature was Bistro Allee Bleue.
The Allee Bleue Estate is located a few minutes outside of the town of Franschhoek, just off the R45. Allee Bleue (blue avenue or drive) owes its name to the statuesque, blue eucalyptus trees that magnificently line the entrance to the estate. The estate has an unmistakably French feel, being part of the Franschhoek Valley (or ‘French corner’). Picture perfect rows of vines, fields of lavender and meadows, stretch towards the Drakenstein Mountains in the distance.
Bistro Allee Bleue
As you enter the estate you will find Bistro Allee Bleue directly on your right. The Bistro offers breakfasts, light lunches, afternoon tea and cakes, as well as a full à la carte menu.
Chef Beau Du Toit recently introduced a new menu at Bistro Allee Bleue, which Grant and I had the opportunity of tasting. The new menu focuses on using in-season, local produce and a variety of fresh herbs, grown in the estate’s herb tunnels.
The bistro has an elfresco dining area, including a kiddies play area, perfect for warmer weather. Inside, crisp white tablecloths, blue chairs and blue-wash on the walls, emulate the estates “bleue” theme.
We started lunch with a glass of the Allee Bleue Brut Rosé, which was perfect, as it was a rather balmy winters day!
Before ordering our starters, we were offered a complimentary herb salad with farm baked bread. I think that this is a really nice touch, especially if you are not planning on ordering starters.
For starters I decided on the Smoked Salmon Trout with coriander, mint, sweetcorn, pickled chilli, garlic and a lemon aioli. My starter was absolutely delicious! I loved the sweetness of the corn, which was off set by the heat from the pickled chilli and the zingy citrus from the aioli – it all complimented the smoked trout really well!
For mains I had to try the Venison and ‘skaap stertjie’ Burger, which I had heard so much about! The burger is served with sautéed wild mushrooms and thyme, sweet potato chips and a homemade sweet chilli mayo. The earthiness of wild mushrooms worked really well with the burger and I loved the sweet potato chips! I decided to pair my dish with the Allée Bleue Shiraz, which complimented the dish perfectly.
Grant opted for the Pulled Pork Shoulder Pie, which came highly recommended by our waitress. The pie is served with mash, gremolata, caramelised root vegetables, pickled cabbage and gravy. We both agreed that this was the winner out off the two main dishes we tried – it was utterly divine!
I am not entirely sure how but we managed to squeeze in a desert – but we did! We both thought that the Malva Pudding with custard and cream was the perfect way to end our meal!
We really enjoyed our lunch at Allee Bleue Bistro. Great food and wine, topped off by friendly service, made for a wonderful experience!
Location: Intersection R 45 and R310, Groot Drakenstein 7680, South Africa Contact: For bookings please email or call on 021 874 1021. Allée Bleue Bistro is open from Tuesday – Sundays & Public Holidays 08h00-17h00.
Disclosure Ranking:4
Terroir New Winter Menu
Terroir at Kleine Zalze ~
When the invitation to visit Terroir Restaurant, at Kleine Zalze, arrived in my inbox, I was over the moon! Disgracefully I have never been to Terrior before, so it was definitely high time I got there.
Just to mention one important fact before I discuss the new Terroir Winter Menu – I absolutely adore Kleine Zalze red wines, I would go as far as to say that they are among my favourite, favourites!
About Terroir ~
Terroir restaurant opened its doors in October 2004 and has since become one of the most sought-after gourmet destinations in the Cape Winelands, placing Stellenbosch prominently on the culinary map.
The restaurant is located on Kleine Zalze, a family owned wine farm in Stellenbosch, which has risen to prominence both in South Africa and internationally, thanks in particular to its award-winning Chenin Blanc and Shiraz wines.
I was quite surprised that the interior at Terroir is rather understated, what I would call country elegance – not pretentious at all! I am not sure exactly what I was expecting but I think something a bit more stuffy. The surprise was rather pleasant and I found the atmosphere warm and inviting.
Terroir recently celebrated its 10th anniversary with the launch of ‘Terroir –the Cookbook’ (Struik Lifestyle), which depicts the synergy between the restaurant’s deceptively simple food and the highly acclaimed wines of Kleine Zalze.
The Chef ~
Terroir Head Chef Michael Broughton’s cooking style is grounded in classical French techniques and his trademark sauces have become the cornerstone of the award-winning chalkboard menu.
Since opening in 2004, Terroir, thanks to their inspired chef, has achieved an Eat Out ‘Top 10’ restaurant award eight years out of 10 – a remarkable achievement in the Cape. Readers of Condé Nast Traveler US have just voted Cape Town as their third best food city in the world.
Even though Terroir is very popular with international vistors, Michael had loyal, local customers in mind, when creating the new Winter Plates offering, in addition to the a la carte menu.
I want to portray warmth, comfort and generosity on the plate, while still offering value for money. The Winter Plate is a hearty meal in itself, but it may just as easily form part of a two-or three-course meal simply by choosing extra courses from the a la carte menu. It really depends on the occasion or how hungry you are. ~ Michael Broughton.
Winter Plates ~
The Winter Plate selection includes a choice of Dry Aged Angus Sirloin or Fish of the Day, which is complemented by a glass of Kleine Zalze Vineyard Selection wine.
Winter Plates are served with inspired accompaniments. To die for roast potatoes, twice-cooked fries or roasted root vegetables accompany the steak and a crunchy winter salad or a ragout of tomatoes, white beans and mussels, pair well with the fish. Accompaniments will change throughout the season, depending on the produce available.
Chalkboard A la Carte Menu ~
To wet our appetite, before the main tasting, we were presented with freshly baked bread and a selection of delicious canapes.
For starters we had the Fried Buffalo Mozzarella, Grapefruit, Brown Butter and Baby Beets. A delicious combination of creamy cheese and the earthy flavour of baby beets. The starter was paired with the Kleine Zalze Barrel Fermented Chardonnay, which complemented the dish beautifully!
Wintry newcomers to the chalkboard menu include a starter of braised chicken wings with corn, ginger, miso and boudin blanc as well as a Vietnamese-style Pho, given the Terroir touch.
The Pho was an aromatic combination of Fillet of Angus Beef, Egg Noodles, Foie Gras, Sprouts, Greens and Tofu and was paired with the Kleine Zalze Cellar Selection Pinotage 2012.
I have always loved the combination of fresh egg noodles, crunchy greens and a punchy broth. A pho may be a humble dish, but the same fundamental cooking foundations I believe in still apply. ~ Michael Broughton.
Main courses include a succulent springbok pie with corn and curry butter, roast chicken with foie gras, truffle and mushroom and lamb two ways with yoghurt cream, smoked paprika and mint oil.
We tasted the Springbok Pie, with Bacon, Baby Veg, Curry Butter and a Slice of Loin, for mains. It was utterly divine and definitely my favourite dish of the day!
The Springbok Pie was paired with my favourite Kleine Zalze Vineyard Selection – Shiraz!
For dessert we enjoyed a sophisticated but fun take on a classic Rum Baba, made instead with with Cognac and served with Marshmallow Ice Cream, Chamomile Jellies, and ‘Tie-dye’ Pineapple. I must admit I was a bit concerned that the marshmallow ice cream would be too sweet but it was absolutely heavenly! Desert was served with the Muratie Amber Forever 2013 desert wine.
Alternatively you can end your meal with Roast Pear, Hazelnut Cannoli, Chocolate Sorbet and Orange Cream.
Whether a Winter Plate or a multi-course feast from the a la carte menu, the creation of every dish produced in Terroir’s kitchen speaks of authenticity and provenance, and is a labour of love. ~ Terroir
I highly recommend you try the new Terroir winter menu! It was an absolutely delicious introduction to this wonderful restaurant!
The Winter Plate includes a generous glass of award-winning Kleine Zalze Vineyard Selection wine (a choice of red or white) and costs R195 per person. It is available, together with the a la carte chalkboard menu, for lunch and dinner, from 1 May 2015 to 30 September 2015, Monday to Sunday (including Sunday lunch). {Not available to tables or groups of 9 pax or more.}
To reserve a table, call 021 880-8167 or email Terroir.
You can also take advantage of the 2015 Winter Special: Eat & Stay at Kleine Zalze Lodge , which Includes 1 Night Accommodation at the Lodge, Winter Plates at Terroir and more, starting from R650 p/p – for details check out the Kleine Zalze Blog.
Photo Credit: 1,2,3 Terroir, 4 – 13 © FAR Photography {Inspired Living SA}
Disclosure Ranking:4
Spasie Underground Restaurant
Spasie Underground Restaurant
If you love eating out but are in need of something a bit different, then Spasie Underground Restaurant is definitely the place for you! When I first saw mention of Spasie Underground Restaurant on Twitter, I was most intrigued. Which would make it was no surprise, when the invitation to dine there popped up in my inbox – I jumped at the chance.
Spasie Underground Restaurant is certainly not your run of the mill eatery! Nestled amongst the eclectic mix of bulidings in Bo-Kaap, once the HQ of Haas Coffee, Spasie is both unexpected, as well as charming, which makes the concept even more successful.
A dining experience rather than just a meal out, Spasie Underground Restaurant is the concept of Greg Zeleny, who you may know as the founder of Secret Eats. At Spasie, guests gather at a long chefs table for a more intimate evening of dining, enjoying great company, amazing food and wine.
Each week a guest chef is invited to Spasie Underground Restaurant, to create a custom 4 or 5 course menu, complete with wine pairings. Chefs are given complete creative control, giving them the opportunity to move away from their daily routine and create something truly magical and different in the Spasie kitchen!
Spasie is open Wednesday, Thursday and Friday for dinner and soon to be open for Sunday brunch. The “chefs table” menu is on offer on Thursday and Friday evenings, with Wednesday themed as a “speakeasy” evening, also known as #PWW or Pocket Watch Wednesdays.
Our menu was prepared by Chef, Jaco Redelinghuys from Yoco Eatery in Durbanville Cape Town. Chef Jaco is all about bringing fine eating to everyday life, he is passionate about food and fresh produce.
The art is in the eating. ~ Jaco Redelinghuys
The wines paired with our menu, for the evening, were all from Kaapzicht Wines in Stellenbosch. We started our evening with a French Onion Soup Tarlet, paired with the Kaapzicht Chenin Blanc .
Next on the menu was a beautifully presented Vegetable Mille Feuille. The vegetables were wonderfully al dente, lightly charred, with a slight smokey flavour. The mille feuille was served with creamy Goats Cheese and a delicious Parmesan Crumb, for added texture. The dish was paired with a marvelously crisp Kaapzicht Sauvignon Blanc.
As a palette cleanser Jaco served a Passion Fruit Sorbet, made from home-grown passion fruit – it was amazingly zingy.
For mains we enjoyed a perfectly cooked Fillet Mignon, served with La Pomme de Terre, Root Vegetable Puree and Green Beans. The fillet was paired with the Kaapzicht Cabernet Sauvignon, which complimented the dish beautifully!
For desert Jaco served the masterfully crafted and aptly named French Countryside in Autumn. When the dish first arrived, we were all in awe of the creative genius behind such an artfully presented creation – it really looked too beautiful to eat! The mushroom, made from meringue, was set on a bed of “chocolate” soil, edible leaves and stones, with berries dotted about to cut through the sweetness.
What a delicious meal and fabulous evening at Spasie, it is definitely something we will do again soon. Thank you to the great staff and the remarkably talented chef Jaco, from Yoco Eatery.
Booking for these exclusive evenings is essential and cost from R650/person, which includes your complete food and wine experience. To see the list of upcoming chefs and make a booking visit the Spasie Underground Restaurant website or call them on 021 422 1492.
Image Source: Jaco Redelinghuys – ST Photography
Disclosure Ranking: 4
Ryan’s Kitchen Franschhoek
As you know, I love Franschhoek! If I had my way, I would probably move there tomorrow! One of our favourite dining experiences in the area, to date, was dinner at Ryan’s Kitchen. It was a rather romantic affair, which has stuck in my memory ever since! [Read more…]