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
