La Petite Ferme, from its perch high above the Franschhoek Valley, offers luxurious accommodation, unparalleled vistas, world-class wines and also an award-winning restaurant, where you can relish country cuisine that is authentic, fresh and infused with a refreshing contemporary flair.
As we wave goodbye to summer, La Petite Ferme’s culinary team takes great pride in unveiling its tantalising new Autumn menu that successfully encapsulates the essence of the season.
“Our team has finely crafted a variety of dishes that capture the mood and colours of Autumn, and that are perfectly complemented by our exquisite wines,” says General Manager, Riaan Kruger.
The culinary team’s unwavering commitment to excellence is evident in the meticulous selection of fresh, locally sourced ingredients, thoughtfully blended flavours and garden-picked herbs, all harmonised to craft a delectable dining experience.
Savour the rich, creamy Salmon Mousse, or the succulent tenderness of Ostrich Mignon and the aromatic spices of Cape Malay Seafood Curry … topped off with the iconic views of the Franschhoek valley to further elevate your dining experience.
Here’s what the Autumn menu has to offer:
Starters
- Spinach & Feta Salad: Baby spinach | cranberries | feta | candied walnuts | red onion | lemon pearls | coconut milk
- Salmon Mousse: Coconut sauce | curry leave oil | sesame salad | ciabatta toast
- Fried Bobotie Balls with Cilantro Mint Yoghurt Sauce: Spiced ground lamb bobotie | Jasmine rice | cilantro | toasted coconut shavings | herb oil
- Fig & Ricotta Cigar (V): Baby leaf salad | walnut thyme crumb | pea shoots | radish
- Venison Liver Parfait: Balsamic vinegar reduction | cranberry seed loaf croute | yoghurt chips | apricot gel | caramelised apple
- Soup of the Day
Mains
- Chicken Roulade: Leek | pancetta | ricotta | sweet potato boulangère | beetroot puree | red wine jus | herb oil | butternut and cinnamon chips
- Karoo Lamb: Rolled lamb shoulder | Dutchess potato | pomegranate and honey jus | glazed baby carrots | Egyptian labneh | confit tomato
- Cape Malay Seafood Curry: Cape Malay curry sauce| garlic prawns | mussels | line fish | cuttlefish ink linguine
- Ostrich Mignon: Salsa verde | coconut & onion foam | charred onion | potato pave | corral tuile | red wine honey pomegranate jus | wasabi infused pea puree
- Gnocchi with Seasonal Vegetables (V): Potato gnocchi | basil | shredded mozzarella | Bloody Mary sauce
Desserts
- Almond Cake with Muscadel Poached Pears: Hazelnut ice cream | almond cake | poached pears
- Jan-Ellis Pudding: Sponge cake soaked in warm creamy sauce | spiced orange chutney vanilla ice cream| Wild Africa crème anglaise
- Hertzoggie: Doily | Amarula ice cream | sago pudding filling
Cheese Selection
Local cheese | home-made chutney | sourdough croute | preserved fig | grapes | mustard
Two-course R 750 per person | Three-course R 850 per person
To reserve your table and savour the sublime dishes in the Autumn menu please contact
reception@lapetiteferme.co.za or +27 21 876 3016