Restaurant Week is back!
It’s the time of the year, where fine dining restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
You can use our VIP code to gain access: FOODBLOGVIP17
Bosman’s Restaurant at Grande Roche
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.
This year they are part of Restaurant Week again offering a 2 course lunch menu (R200 per person) or a 3 course dinner menu (R300 per person). Available from the 19 October – 5 November, you will need to visit the www.restaurantweek.co.za website to make your booking. Seats are extremely limited at this point.
How to book?
This year, Grande Roche will be part of Restaurant Week (19 October – 5 November) again offering a lunch menu (2 courses) for only R250 per person, while a 3 course dinner menu will only cost R350 per person. Book your seats now using FOODBLOGVIP17.
Restaurant Week Menu at Bosman’s Restaurant
R250,00 p.p. for 2 courses
* * *
CARPACCIO FROM CHALMAR BEEF
marinated wild rocket leaves, sun dried tomato, caper berries
& black olive soil
pan fried blood dumpling nugget, braised baby onions & cauliflower florets
* * *
OVEN ROASTED CHALMAR SIRLOIN
green bean sauté, Cognac flavoured green peppercorn sauce
& butter flavoured mashed potatoes
PAN FRIED LINE FISH
saffron-cucumber ragoût, slow braised oxtail compote
& butter flavoured potato mousseline
* * *
CLASSIC AUSTRIAN APPLE-PEAR STRUDEL
vanilla sauce, whipped cream & brandy ice cream
NOUGAT MELKTERT PARFAÎT
marinated Cape gooseberries, dried fruit compote,
butterscotch nougat sauce & cinnamon crumble
R350,00 p.p. for 3 courses
* * *
CHALMAR SIRLOIN STEAK TARTARE & POACHED SALDANHA BAY OYSTER
sweet-sour pickled baby onions, egg crème, rye bread cracker & quail egg
SLOW BRAISED PORK BELLY & ROASTED WEST COAST SQUID
bell pepper-olive salad, anchovy-garlic mayonnaise & broad bean-squid ragoût
* * *
PAN FRIED LINE FISH MEDALLION & SAFFRON-CHORIZO RISOTTO PRALINE
black mussel-dill fumet, slow braised baby fennel, olive oil aioli, chorizo dust
& crispy sea lettuce
ON THE BONE ROASTED FREE RANGE QUAIL BREAST & LEG
carrot-garlic crème, butter glazed parsley potatoes, raw marinated oyster mushrooms
& orange-szechuan pepper jus
* * *
CLASSIC CREPE SUZETTE
(served per couple and presented at your table)
sour crème, orange-nut salad & homemade vanilla ice cream
SLOW BRAISED MARZIPAN STARKLING APPLE PARFAÎT
curry infused banana ice cream, caramelised peanuts, banana cake, chocolate gel
& peanut custard