Zero to hero with Eaves Restaurant pairing menu at Granny’s!

Granny Mouse’s Eaves Restaurant crafting new culinary creations on their new menu

Culinary Artist at Granny Mouse Country House & Spa, Theo Mannie, continuously creates new gastronomical delights, which will enthral even the fussiest foodies at their award winning Eaves Restaurant!

The restaurant has just launched their entirely zero pairing menu. Kicking off with beetroot parfait and goats cheese shortbread (beetroot caramel, rosemary and goats cheese mousse and rosemary salt) paired with The Dutchess Zero gin and tonic; yellowtail (prawns, mussels marinated courgette ribbons, spring onions, ginger, chilli and rice noodles) served up with Bavaria Zero beer with ginger and lime; Heirloom carrots and radish (pea shoots, smoked pela pepa fritters, mushroom ragout, pistachio dust and candied pear crisp with mustard vinaigrette) served with The Dutchess Zero gin and tonic aptly known as the Floral. To break up all the glorious flavours, next up is the palate cleanser. Compressed belly of pork (broccoli florets, apple and maple puree, baby heirloom carrots, cider and apple jus) paired up with Bavaria Zero Apple beer. Last up, mojito sable choux (lime and mint jelly, biscuit crumb, candied lime, lime curd, elachi meringue shards and burnt meringue) paired with Twisted Zero mojito.

There is also a superb a la Carte option, 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 A la Carte menu, with a range of new dishes, including the Soup of the Day (Vegetable Soup served with a garlic roll); beetroot parfait and goats cheese shortbread (beetroot caramel, rosemary and goats cheese mousse and rosemary salt); rabbit stuffed with mushrooms and herbs (Brussel sprouts, baby carrots, bacon lardons, red wine and shallot sauce); Spiced beef fillet (sautéed mushrooms with mixed berries, berry and red wine reduction); trout fillet with grilled artichokes (rainbow radishes, gourmet tomato, tomato and peppadew jam with olive mousse); vegetarian pan seared halloumi (beet puree and pickled slaw, medley of mushrooms, herbed vodka and cranberry reduction); compressed belly of port (broccoli florets, apple and maple puree, baby heirloom carrots, cider and apple jus); heirloom carrots and radish (pea shoots, smoked pela pepa fritters, mushroom ragout, pistachio dust and candied pear crisp with mustard vinaigrette); pan seared duck breast (potato and onion garlic puree, broccoli floret, poached onions, carrot and ginger puree and port cherries) and yellowtail (prawns, mussels, marinated courgette ribbons, spring onions, ginger, chilli and rice noodles) to end the new savoury menu.

For diners with a sweet tooth there is a varied selection to choose from and indulge in. New items include mojito sable choux (lime and mint jelly, biscuit crumb, candied lime, lime curd, elachi meringue shards and burnt meringue); cranberry muesli crumble (spiced honey fresh orange, yogurt parfait and blackberry coulis); cucumber and apple sherbet (mint pickled cucumber ribbons, ginger jelly, white chocolate and candied lemon soil); orange Cointreau dark chocolate mousse (dark chocolate shard, peppered dark chocolate soil, raspberry sorbet and raspberry gastrique); South African cheese selection (preserves and biscuits); alcoholic ice cream trio and sorbet trio.

For more information contact Granny Mouse on 033 234 4071