Innholdsfortegnelse for November/December 2024 i Franschhoek Life

Each dish on this carefully curated menu is an expression of Chef Lance’s creativity, enhanced by La Petite Ferme’s meticulously selected wine pairings, ensuring a perfect harmony of taste in every course. A Sneak Peek – Start with the delicate Poached Crayfish, wrapped in courgette cannelloni, and accompanied by chilled pea velouté, tobiko roe, and a hint of smoked paprika. This exquisite dish is complemented by the refreshing La Petite Ferme Rosé. Next, savour the rich flavours of Confit Duck, presented as a panko-crusted lollipop with apricot gel, baby beets, and a bordelaise sauce – paired beautifully with La Petite Ferme’s Barrel Fermented Chardonnay. The journey continues with a bold Cape Karoo Venison & Tongue, artfully presented with pine nut salsa verde, beetroot dust, and pumpkin mousse, perfectly paired with…

https://duskrestaurant.co.za/ https://franschhoekopengardens.co.za/ http://experience.audi.co.za https://www.franschhoekcapclassique.co.za/ https://www.leopardsleap.co.za/ https://www.franschhoektheatre.co.za/ https://nocturneexperience.co.za/ https://lelude.co.za/the-orangerie-restaurant/ NOVEMBER 8 AT DUSK | WE DINE Delve into our wine explorations. Graham Beck | R1495 per person. 43 Plein Street, Stellenbosch BOOKINGS www.duskrestaurant.co.za NOVEMBER 15-17 FRANSCHHOEK OPEN GARDENS The Franschhoek Open Garden festival prides itself on offering a diverse array of gardens, catering to various preferences. From charming village gardens to stunning expansive farm gardens, we have something to suit every taste. Each year, the team introduces fresh and thrilling garden experiences. Explore ten gardens this year! From 10h00-17h00 each day. BOOKINGS www.webtickets.co.za NOVEMBER 20-24 EXPERIENCE THE THRILL OF AUDI Join the Audi driving experience at the iconic Kyalami Grand Prix Circuit. Hone your driving skills with a full day of performance driving and fun. Perfect for speed enthusiasts. Taking place…

https://grahambeck.com/ The House of Graham Beck is a family-owned leader in Cap Classique production, dedicated to the pursuit of the perfect bubble. Nestled in the Robertson Valley, just 140km from Cape Town, the estate boasts a terroir akin to France’s Champagne region, characterised by limestone-rich soils, significant diurnal temperature variation, and abundant African sunshine. The House’s award-winning, vegan-friendly méthode traditionnelle sparkling wines have been chosen for celebratory toasts by luminaries including Nelson Mandela and Barack Obama, consistently ranking alongside the world’s finest. As a WWF Conservation Champion, Graham Beck fervently supports environmental conservation and community welfare, embodying a nature-led philosophy. The Graham Beck Blanc de Blancs is an ode to Chardonnay from the unique limestone-rich terroir of Robertson, crafted exclusively with 100% estate-grown grapes and aged for a minimum of…

ROOI is a celebration of land and sea, touched by fire. The name comes from the Afrikaans word for ‘red’ – a colour associated with power, vitality and life … flames and fire, a core pillar upon which ROOI rests. Guided by Resort Chef Terrance Ford and his team, guests can look forward to steaks, multiple cuts of South African Wagyu, Prime Beef options and a few ‘ROOI Selects’ too. A variety of vegan and vegetarian options allow for a celebration of the country’s finest produce. The beverage list has been meticulously curated with a variety of premium local options and a magnificent mixology menu. The new Tasting Table alongside the Wine Loft in ROOI seeks to showcase the world of wine, in a unique and memorable setting. http://oneandonlyresorts.com/cape-town For…

Acclaimed chef, Chris Erasmus is bringing fresh, sophisticated flavours with a creative spin and a focus on sustainability to the V&A Waterfront with the opening of fine-dining restaurant, Terrarium. Drawing on his international exposure, vast experience and a deep understanding of the latest trends in the culinary world, Chef Chris has infused creativity and ingenuity into the menu, together with Newmark’s Group Sommelier, Marlvin Gwese and Terrarium’s Head Chef, Anlou Erasmus. A highlight is the dinnertime offering-an eight-course Fauna or Flora menu, featuring either hyperlocal seafood and meat dishes or plant-based dishes, respectively. For lighter options, a small plates à la carte menu is available. There is also great emphasis on art and music at Terrarium with an aim to showcase up-and-coming South African artists’ work and live music. Reservations…

Start with a light and refreshing Gazpacho; indulge in Twice-baked cheese soufflé served with a Waldorf Salad; or your choice of three flavourful Tartare dishes – Smoked venison, Beef tartare, or Trout tartare. Charcoal-fired prawns with African riso and periperi may be enjoyed as a starter, or as main course along with a selection of innovative side dishes to order that include Burnt corn, cherry tomato, pickled ginger, sesame and spring onion, or a Broccoli and avocado salad, to name but a few. Main course options include Line-caught pan-seared Fish Du Jour; Confit leg of duck and crisp breast; or vegetarian Miso aubergine with gingered carrot and cashew purée and sorghum salad. Wholesome red meat dishes include Tandoori lamb rump with baba ghanoush salad; Venison loin; Beef fillet; or Chargrilled…

The Beach House is a reimagined version of an 80-year-old original beach house, redesigned by local designer Hayley Breytenbach. Her vision captures the essence of the West Coast’s raw beauty, drawing inspiration from Ralph Lauren’s iconic summer-by-the-sea style. More than just a restaurant, The Beach House celebrates the West Coast’s unique culture, history, and environment, and is destined to become a local icon. At the helm of the kitchen is Jacques Grove, a seasoned chef whose experience spans top positions at the Chefs Warehouse group and stages at Michelin-starred institutions in London. Grove focuses on what makes the West Coast truly special—its ingredients. The menu is approachable yet sophisticated, offering coastline cuisine prepared with world-class technique: freshly harvested mussels, foraged beach herbs, and seafood caught daily by a local village…

Get set to explore the Durbanville Wine Valley and its world-class wines with the all-new hop-on-hop-off service-an innovative, convenient and safe way to explore Cape Town’s northern vineyards. This new venture promises to transform how locals and tourists alike experience one of South Africa’s premier wine regions, known for its outstanding cool-climate wines and close proximity to the bustling city of Cape Town. Visitors can now enjoy unparalleled flexibility in their journey through the Durbanville Valley and choose their own adventure, hopping off at participating wine farms to indulge in tastings, tours, or soak in the scenic beauty. The service allows wine enthusiasts to craft a personalized experience, visiting multiple estates at their own pace, all while enjoying the convenience of a dedicated transport system that ensures safe and reliable…