The culinary work of art takes shape with Granny Mouse’s Eaves Restaurant’s new menu

As the saying goes, before a work of art is completed it begins with an idea, a sketch. The same goes when creating a menu, specifically with fine dining fare, where there is so much to take into account from the finest seasonal ingredients to the finished culinary work of art served on a plate.

Culinary Artist at Granny Mouse Country House & Spa, Theodasious Mannie & Wayland Green are continuously crafting new creations to satisfy even the pickiest food connoisseurs at The Eaves Restaurant, one of the few fine dining establishments in the KZN Midlands.

The restaurant has just launched their entirely new Degustation Menu that includes wine pairing, kicking off with Goats Cheese, Spring Onion and Lentil Bake (with Sundried Tomato Ragout, Olive Tapenade and Micro Herbs) paired with Louisville Rose; Squid Ink Risotto (Pan Seared Prawns, Paprika Crumbed Calamari Tentacles, Parsley and Lemon Pesto) paired with Vellirea Jasmine; Springbok Carpaccio (Pistachio Cream Cheese, Portabellini Mushrooms with Vodka Infused Strawberries and Micro Greens) paired with Sophie Te’Blanche; breaking with a Palate Cleanser (flavours per chef); Grilled Beef Fillet (Sweet Pea Puree, Mixed Mushrooms Mousse, Fondant Potato, Crackling Port & Red Wine Reduction) paired with De Toren Delicate and ending with Textures of Chocolate (Dark Chocolate Foam, Ruby Chocolate Ganache Gold Chocolate Cremeux, Pistachio and Milk Chocolate Soil) paired with Rustenburg Straw Wine.

There is also a superb a la Carte option for patrons made up of many mouth-watering dishes. All of the dishes presented in the 5 course menu are also made available for guests in the Ala Carte menu with a range of new dishes, including the Soup of the Day (Vegetable Soup served with a garlic roll); Basil Infused Linguine (Slow Roasted Gourmet Tomato and Tomato Consomme and Bocconcini); Chilled Ginger and Mango Soup (Coconut Cream and Ginger); Confit Kingklip (Smoked Rosemary Pela Pela Hollandaise, Broccoli, Bacon and Radish); Smoked Duck Ice Cream (Blueberry Puree, Bacon Thyme Crumb and Orange Zest); Grilled Lamb Loin (Parsnip Puree, Mint Jus, Grilled Peaches, Parmesan Crust); Port Wonton (Lemon Grass, Chilli Broth and Ponzu), with menu items costing in from R60 to R175.

For diners with a sweet tooth there is a varied selection to choose from and indulge in. New items include French Almond Wafer (Raspberry Crème Patisserie, Lemon Macaroon and Candied Lemon Peel); Passion Fruit and Tequila Sherbet (Kiwi Gel, Toasted Coconut Shavings and Orange Caviar; Cardamom Orange Parfait (Pear Compote and Ginger Snap); South African Cheese Selection (together with Preserves and Biscuits); Alcoholic Ice Cream Trio (find out more from your waitron on the day) or Sorbet Trio (again ask your waitron when ordering). Desserts range from R60 – 95.

As the saying goes, if more of us valued food and cheer and song above hoarded gold, it would be a merrier world – J.R.R. Tolkien. “This menu has taken many months to create and we are delighted that the items that made it, will once again be a positively memorable eating experience for our diners and guests” stated by Wayland Green.

For more information contact Granny Mouse on 033 234 4071 or visit www.grannymouse.co.za