VIP treatment at the Granny Mouse Chef’s Table!
At the end of May, Granny Mouse Country House & Spa hosted a VIP Chef’s Table for a selected few to preview their new winter menu which will be launched to the marketplace this month (June).
The day saw bubbly on arrival, and socialising in the toasty fireplace before the guests were whisked away to the Selfie Frame for a #GMSelfie group image.
Lunch then followed and saw guests seated at a large dining table where four delicious courses were presented and paired with complimenting wines, beers & spirits.
Culinary Artists, Kirstie du Toit and Wayland Green prepared the first three courses and on each menu, a sketch of the dish was printed in order for the guests to get an idea of the art behind the food.
General Manager, Sean Granger advised the guests that each dish starts with a sketch before production and this was the concept behind the idea of using the term, Culinary Artist instead of Chef.
The first course was a Chickpea & Garlic Puff Pastry Parcel served with sour honey poached melon cubes, mildly spiced curry cream & coriander pearls garnished with crispy coriander leaves. This dish was paired with the Hartenberg Reisling 2015.
The second course then followed – Dill & Verbena Sous – Vide Kingklip with white cabbage frittata, brandy flambéed orange segments, maple carrot puree & candied orange peel paired with Old Main Brewery 1806 Real Ale.
The third course was a House Smoked Lamb Loin with pan fried brussel sprouts & mint, toasted sunflower seed crusted oyster mushrooms, sunflower seed brittle & mint jus paired with a Fairview Pegleg 2009.
The fourth and final dish was presented by Chef Leon de Kock, Pastry Chef at Granny Mouse. Titled, Asian Infusion, this dessert dish was a spiced basmati rice pudding maki roll wrapped in rooibos jelly & stuffed with carrot puree, topped with wasabi white chocolate gel, served with cranberry ginger caviar, sesame tuille & cucumber sorbet, accompanied by Pimms No 1.
Visitors to Granny Mouse will also have the opportunity to taste these four delectable dishes as they will be included as starters and mains along with a number of other dishes on the new winter menu which will be available to members of the public by the end of June.
To make a booking at The Eaves fine dining restaurant, contact 033 234 4071.
Seen on the day were:
Mouton du Toit (Assistant General Manager), Kirstie du Toit (Culinary Artist), Wayland Green (Culinary Artist) & Sean Granger (General Manager)
