Bosman’s Restaurant

An aura of timeless elegance sets the tone for Bosman’s Restaurant in Grande Roche, where fine dining and attentive service is the order of the day.

Our Michelin-trained Executive Chef, Roland Gorgosilich, infuses classic international cuisine with imagination and innovation. To complement the exquisite menu is our award winning wine list – an extensive selection from our cellar.

Situated in the Manor House at the Grande Roche Hotel, the 70-seater restaurant and terrace has been named one of the top ten restaurants in South Africa and one of the top 100 restaurants in the world. These richly-deserved accolades are recognition of the magic harmony of flavours and textures that are the hallmark of a truly magnificent dining experience with unsurpassable service and stunning views across the Paarl valley.

Opening & Closing Times

Breakfast: 7:00 – 10:30
Lunch:  12:00-14:00
Dinner:  19:00-21:30
High tea:15:00-17:00

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Directions to Bosman’s Restaurant
Grande Roche Hotel
Plantasie Street
Paarl
7646
Call 021 863 5100

Written by Marvin

Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.

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75 Comments

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  1. STARTER
    SLOW ROASTED BABY BEETS
    herb flavoured goats cheese, bone marrow praline, pumpernickel & horseradish foam
    SECOND STARTER
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi
    MAIN
    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus
    DESSERT
    TONKA BEAN FLAVOURED PANNA COTTA
    poached strawberries, jelly, honeycomb, balsamico meringue & strawberry sorbet

    So many mouthwatering dishes. but if i can have the above i would send my taste buds to heaven and back!!!

  2. For the Starter: CHORIZO DUSTED YELLOWFIN TUNA
    Second Starter: JUS GLAZED DUCK LEG RAVIOLI & BREAST
    Main: SOUS VIDE SPRINGBOK LOIN
    Dessert: CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

  3. 1st Starter – Cured salmon trout and kabeljou roulade
    2nd Starter – Jus glazed duck leg Ravioli and Breast
    Main Course – Sous Vide Springbok Loin
    Dessert- Cheese cake parfait and baked cheese cake

    None of this cuisine could be enjoyed without a bottle or 2 of some very good wine , and this is where the night’s accommodation would be excellent.

  4. For Starters
    OVEN ROASTED QUAIL BREAST & PRALINE
    Main Course
    PAN FRIED KINGKLIP MEDALLIONS
    Dessert
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

  5. A most difficult selection !!

    Amuse Bouche

    Oven roasted Chalmar Beef Fillet

    Salted caramel toffee log .
    The perfect dinner experience

  6. starters : chorizao dusted yellowfin tuna
    Second starter :seared scallop
    main course : sous vida springbok loin
    dessert : Tonka bean flavoured panna cotta

    chose these cause I would love to see how all these flavours influence each other in theses dishes . Sounds very inspiring and mouth watering

  7. I’m a big fan of beets and have a thing for goats cheese, so that would be an epic starter.
    And not forgetting the slow braised pork belly!

  8. Pan fried sole fillet with a big glass of white wine
    Chalmar Beef Fillet with an equally big glass of red wine
    That’s me winning at life

  9. The Soya-sesame Glazed Duck Breast and Cured Sushi sounds absolutely scrumptious. This is the kind of dinner you want to impress a loved one with on a night out along with a glorious bottle of wine.

  10. CHORIZO DUSTED YELLOWFIN TUNA
    paprika ajvar, saffron rice praline & Patagonia squid salad
    Second starter
    SEARED SCALLOP
    blood dumpling nuggets, pork belly, sauerkraut crème, potato-pancetta mousseline & thyme jus
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  11. everything sounds simply devine, but for me it would definately be: CURED SALMON TROUT & KABELJOU ROULADE followed by SEARED SCALLOP and then the main course of SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI and to end it all off the CHEESE CAKE PARFAIT & BAKED CHEESE CAKE, heaven

  12. Hi,

    WOW! What a choice! Everything sounds so mouthwatweringly good and delectable YUM!

    These are a few of my favez:

    SALTED CARAMEL TCHORIZO DUSTED YELLOWFIN TUNA
    paprika ajvar, saffron rice praline & Patagonia squid salad
    OVEN

    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi

    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus

    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

    🙂

    x

  13. These all sound incredible! I would love to have:
    – OVEN ROASTED QUAIL BREAST & PRALINE
    – JUS GLAZED DUCK LEG RAVIOLI & BREAST
    – BUTTER POACHED KABELJOU
    – CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

  14. I’d love to have:
    – Oven roasted quail breast & praline
    – Sweet-sour asian flavoured butternut soup
    – Sous vide springbok loin
    – Tonka bean flavoured panna cotta

  15. I am sorry…both the dinner menus look like winners.I would love to try them both.
    The starters, hmm I’ll have to think about.
    Thank you.

  16. SEARED SCALLOP, TRUFFLED WILD MUSHROOM CONSOMME and CHEESE CAKE PARFAIT & BAKED CHEESE CAKE to end off the fantastic evening. Drooling already!

  17. What a fantastic menu! My dream dinner experience would include the following:

    Starter: Chorizo dusted Yellowfin Tuna
    Starter 2: Seared Scallop (I have never tried scallops before!)
    Main Course: Soya-Sesame Glazed Duck Breast and Cured Sushi
    Dessert: Cheese Cake Parfait and Baked Cheese Cake

  18. CHORIZO DUSTED YELLOWFIN TUNA
    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

  19. Wow, too many choices, i would love to try it all!

    OVEN ROASTED QUAIL BREAST AND PRALINE
    SEARED SCALLOP
    SOYA-SESAME GLAZED DUCK BREAST AND CURED SUSHI
    CHEESE CAKE PARFAIT AND BAKED CHEESE CAKE

  20. Starter- OVEN ROASTED QUAIL BREAST & PRALINE
    Main-SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    Dessert-TONKA BEAN FLAVOURED PANNA COTTA

  21. Starter
    CHORIZO DUSTED YELLOWFIN TUNA
    paprika ajvar, saffron rice praline & Patagonia squid salad

    2nd Starter
    JUS GLAZED DUCK LEG RAVIOLI & BREAST
    slow braised celery and pearl onion & parsnip-vodka purée

    Main
    TRUFFLED WILD MUSHROOM CONSOMME
    mushroom tortellini, salad & herb oil

    Dessert
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  22. CURED SALMON TROUT & KABELJOU ROULADE
    baked Jerusalem artichoke, pea crème & apple
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi
    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  23. Starter – Cured Salmon Trout & Kabeljouroulade
    2nd starter- Seared Scallop
    Main meal – Oven Roasted Chalmar beef fillet or Butter poached Kabeljou. (Yummy)
    Desserts_ Salted caramel toffee log or Interpretation of apple strudel.

    (ek sal my lippe afkou) like Oubaas on 7de laan would say. all the food on the menu looks so yummy.

  24. Starter: Seared Scallp
    Main Course: Gamba Flambee
    Dessert: Tonka Bean Flavoured Panna Cotta

    WOW WOW< How awesome would this be to win………………..yummie yummie yummie

    Entered on twitter as well…..@dickensoncarmen………I'm a huge fan of foodblog.

  25. Cured Salmon Trout & Kabeliou Roulade
    jus glazed duck leg ravioli & breast
    pan fried kingklip medallions
    cheese cake parfait & baked cheese cake

    absolute symphony to the taste buds ! Would be heaven to win this prize !

  26. Their menu sounds absolutely divine.
    If I would enjoy a dinner at Grand Roche Hotel I would choose the following:
    Slow Roasted Baby Beets
    Pan Fried Sole Fillet and Roulade
    But also their lunch menu offers a variety of delicious courses. What about…
    Duo of Chalmar Beef Fillet
    Pan Fried Kingklip Medaillon
    Local & Interational cheese board
    For breakfast I would definitely choose the Smoked Franschhoek Salmon Trout!
    i would love to try it myself and invite someone special to join me:)

  27. Cured Salmon Trout & Kabeliou Roulade
    Jus glazed Duck leg Ravioli & Breast
    Pan Fried Kingklip Medallions
    Cheese cake parfait & baked cheese cake

    a total symphony to the taste buds ! Would love to win this pamperful prize 😉

  28. Starter:
    1. CHORIZO DUSTED YELLOWFIN TUNA
    paprika ajvar, saffron rice praline & Patagonia squid salad
    2. SEARED SCALLOP
    blood dumpling nuggets, pork belly, sauerkraut crème, potato-pancetta mousseline & thyme jus
    Main:
    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus
    Dessert:
    INTERNATIONAL & LOCAL CHEESE SELECTION
    home made fruitbread & fruit compote

  29. All options are so mouthwatering but will have to go with:

    Starter: CHORIZO DUSTED YELLOWFIN TUNA
    2nd starter (WOW!!): SEARED SCALLOP
    Mains: SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    Dessert: INTERNATIONAL & LOCAL CHEESE SELECTION

  30. Starter – CURED SALMON TROUT & KABELJOU ROULADE
    Main – chalmar steak
    Dessert – Cheese board

    I like fish and the sole fillet sounds gorgeous but when it comes to prime beef I will always choose beef. As a blogger i know the cheese cake would probably look better in pics but I prefer savoury over sweet! Heard so many nice things about the hotel and visiting the little church would eb a dream come true!

  31. For the Starter: CHORIZO DUSTED YELLOWFIN TUNA
    Second Starter: JUS GLAZED DUCK LEG RAVIOLI & BREAST
    Main: SOUS VIDE SPRINGBOK LOIN
    Dessert: CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

  32. Wow wow wow woooooow! I have never been in a hotel or tasted anything as mouth watering as these dishes sound, I would like to try it all!

    But what catches my eye is:

    Starter-
    Oven roasted quail breat and praline

    Second starter-
    Seared scallop

    Main-
    Chilmark steak

    Dessert-
    Salted caramel toffee log

    Wow. So amazing. I have no idea what half of them are but I’m drooling

    Holding thumbs so badly for this amazing opportunity! !!!
    ♡♡♡♡♡♡♡♡♡♡♡♡♡♡

  33. STARTERS
    CURED SALMON TROUT & KABELJOU ROULADE
    baked Jerusalem artichoke, pea crème & apple

    SECOND STARTER
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi

    MAIN COURSE
    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus

    DESSERT
    INTERNATIONAL & LOCAL CHEESE SELECTION
    home made fruitbread & fruit compote

  34. What a choice ☺
    CHORIZO DUSTED YELLOWFIN TUNA (Sorry…drooling a bit…)
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    SOUS VIDE SPRINGBOK LOIN (still drooling…)
    TONKA BEAN FLAVOURED PANNA COTTA (so cruel to make me choose…)

  35. STARTER
    CHORIZO DUSTED YELLOWFIN TUNA

    SECOND STARTER
    JUS GLAZED DUCK LEG RAVIOLI & BREAST

    MAIN
    TRUFFLED WILD MUSHROOM CONSOMME

    DESSERT
    TONKA BEAN FLAVOURED PANNA COTTA

    YUM!

  36. Starter – CURED SALMON TROUT & KABELJOU ROULADE
    baked Jerusalem artichoke, pea crème & apple

    Second Starter – SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi

    Main – PAN FRIED KINGKLIP MEDALLIONS
    blood dumpling stuffed Patagonia squid, truffle flavoured cream spinach, duck fat potatoes
    & potato crumble

    Dessert – CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  37. I look forward to order the following from Bosman’s restaurant:

    Starter: Cured Salmon Trout & Kabeljou Roulade
    Main: Sous Vide Sprinbok Loin
    Dessert: Tonka Bean Flavoured Panna Cotta

    ♥♥♥

  38. My mouth is already watering!

    Starter:
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi

    Main:
    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth

    Dessert:
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  39. Starter: paprika ajvar, saffron rice praline & Patagonia squid salad
    Main: PAN FRIED KINGKLIP MEDALLION
    Dessert: CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

  40. SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    Yummy – 🙂

  41. OVEN ROASTED QUAIL BREAST & PRALINE
    spiced sweetcorn parfaît, barbeque flavoured corn & pea salad

    SEARED SCALLOP
    blood dumpling nuggets, pork belly, sauerkraut crème, potato-pancetta mousseline & thyme jus

    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth

    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

    Super awesome !!!!!

  42. Wow! it would be absolute heaven to order ANY of these dishes….but if i had to choose it would be the CHORIZO DUSTED YELLOWFIN TUNA or JUS GLAZED DUCK LEG RAVIOLI & BREAST for starters; SOUS VIDE SPRINGBOK LOIN for main and CHEESE CAKE PARFAIT for dessert!

    Thanks for the opportunity Food-Blog!

  43. I need no more than the SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth
    I’m salivating already!

  44. If I REALLY had to choose, a VERY tough choice indeed:
    – Seared Scallop
    – Sous Vide Springbok Loin
    – Cheese cake Parfait & Baked Cheese Cake

  45. SECOND STARTER
    Like on all the TV Shows I keep watching: Have always wanted to try the SEARED SCALLOP and the Truffled Mushroom Consomme with the PAnna cotta – it sounds absolutely magnificent!
    Please choose me!!!!!

  46. OMG YUM!
    First the SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    followed by the SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth
    and finally, the CHEESE CAKE PARFAIT & BAKED CHEESE CAKE.
    DELISH!

  47. What a fantastic menu! deciding what to have is such a difficult decision!
    after a long period of anguished deliberations, I’ve decided to go for the Cured salmon trout, followed by the Jus glazed duck leg. for the main course, I rather fancy the Springbok loin and simply have to try the Tonka bean panna cotta. I will make sure my husband makes completely different menu choices so I can eat most of his as well!

  48. Wow , a variety I’ve never seen before.
    Breakfast will be : SMOKED FRANSCHHOEK SALMON TROUT
    served on toast with Hollandaise sauce
    Then lunch : PAN FRIED KINGKLIP MEDALLION
    red confit pepper-saffron risotto & garlic flavoured white bait
    Supper time will be: OVEN ROASTED CHALMAR BEEF FILLET
    jus glazed baby cabbage, braised pearl onions, pommes mousseline & oxtail nuggets

    This would be the time of my damn life!!!

  49. For 1st starter: Chorizo dusted yellowfin tune
    2nd starter: Sweet-sour Asian flavoured butternut soup
    Main: Soya-sesame glazed duck breast and cured sushi
    Dessert: Tonka bean flavoured panna cotta.
    Njam-njam!

  50. What an amazing menu to choose from!!
    Starter:
    CHORIZO DUSTED YELLOWFIN TUNA
    paprika ajvar, saffron rice praline & Patagonia squid salad
    Second starter:
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi
    Main course:
    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth
    Dessert:
    TONKA BEAN FLAVOURED PANNA COTTA
    poached strawberries, jelly, honeycomb, balsamico meringue & strawberry sorbet

  51. SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth

  52. STARTERS
    CURED SALMON TROUT & KABELJOU ROULADE
    baked Jerusalem artichoke, pea crème & apple
    2nd starter- Seared Scallop
    Main Course: Soya-Sesame Glazed Duck Breast and Cured Sushi
    Dessert
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream
    Both the dinner menus look like so yumee.I would love to try them both with good company and good bottle wine.
    What do you want more from a fine timeless elegance restaurant as the Busman’s Restaurant in Grande Roche?

  53. Hi looks delicious, but i’d have to go with:

    CURED SALMON TROUT & KABELJOU ROULADE
    baked Jerusalem artichoke, pea crème & apple

    JUS GLAZED DUCK LEG RAVIOLI & BREAST
    slow braised celery and pearl onion & parsnip-vodka purée

    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus

    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  54. CHORIZO DUSTED YELLOWFIN TUNA
    paprika ajvar, saffron rice praline & Patagonia squid salad
    JUS GLAZED DUCK LEG RAVIOLI & BREAST
    slow braised celery and pearl onion & parsnip-vodka purée

    SOYA-SESAME GLAZED DUCK BREAST & CURED SUSHI
    braised Chinese cabbage, tempura broccoli tender stems & dashi broth

    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE
    white chocolate green olive tapenade, kiwi-passion fruit soup & vanilla-kiwi ice cream

  55. CURED SALMON TROUT & KABELJOU ROULADE
    baked Jerusalem artichoke, pea crème & apple
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi

    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus

    TONKA BEAN FLAVOURED PANNA COTTA
    poached strawberries, jelly, honeycomb, balsamico meringue & strawberry sorbet

    …Delicious food, wine and atmosphere. I can think of nothing better. Bliss.

  56. AMUSE BOUCHE
    * * *
    SLOW ROASTED BABY BEETS
    herb flavoured goats cheese, bone marrow praline, pumpernickel & horseradish foam
    * * *
    PAN FRIED SOLE FILLET & ROULADE
    Jerusalem artichoke cream, pear ragoût, glazed garden peas & thyme jus
    * * *
    BUTTER POACHED KABELJOU
    slow braised pork belly, potato-marjoram broth, grilled onion leaves & potato crumbs
    * * *
    INTERPRETATION OF APPLE STRUDEL
    raisin-red port wine-butter ice cream & vanilla espuma
    * * *
    OVEN ROASTED CHALMAR BEEF FILLET
    jus glazed baby cabbage, braised pearl onions, pommes mousseline & oxtail nuggets
    * * *
    SALTED CARAMEL TOFFEE LOG
    valrhona dark chocolate jelly mousse, hazelnut candy & pear sorbet

  57. The cured Salmon looks good to start- followed by the seared scallop. Main coarse would have to be the soya glazed duck breast and cured sushi. Then to finish off with the not-so-heavy dessert of tonka bean panna cotta! I would be one happy customer!

  58. STARTER
    SLOW ROASTED BABY BEETS
    herb flavoured goats cheese, bone marrow praline, pumpernickel & horseradish foam
    SECOND STARTER
    SWEET-SOUR ASIAN FLAVOURED BUTTERNUT SOUP
    marinated Asian mushrooms, seared yellowtail & wasabi
    MAIN
    SOUS VIDE SPRINGBOK LOIN
    sweet-sour butternut purée, peanut-butternut strudel, caramelized dried hanepoot grape
    & verjuice jus
    DESSERT
    TONKA BEAN FLAVOURED PANNA COTTA
    poached strawberries, jelly, honeycomb, balsamico meringue & strawberry sorbet

  59. CHORIZO DUSTED YELLOWFIN TUNA
    TRUFFLED WILD MUSHROOM CONSOMME mushroom tortellini, salad & herb oil
    CHEESE CAKE PARFAIT & BAKED CHEESE CAKE

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