Restaurant Week is back!
It’s the time of the year, where upmarket 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.
La Petite Ferme
It is our absolute pleasure and honour to present to you, our homely country style cuisine.
Head Chef Odette Olivier and her talented brigade have expressed their creative freedom, experimenting with various flavours, ingredients and textures to create an authentic menu showcasing seasonal produce from the area.
The motivation behind each wonderful dish stems from the origins of La Petite Ferme – country cuisine with a fresh contemporary touch. All this paired with a glass of wine from our Estate, the great company and conversation shared at the table and friendly, professional service makes for a relaxing, memorable experience.
How to book?
This year, La Petite Ferme will be part of Restaurant Week (27 September – 3 November) offering a delicious 2 course and 3 course lunch special for R690 and R790 pp.
Book your table now!
Restaurant Week Menu:
Back to the Roots
It is our absolute pleasure to introduce our Summer Menu to you.
At La Petite Ferme, our team is dedicated to delivering an exceptional dining experience by utilising fresh, locally sourced produce, thoughtfully curated flavours, and handpicked ingredients from our garden. These elements come together to craft a delightful menu for all our guests to enjoy. The inspiration behind each wonderful dish hails from the roots of La Petite Ferme – country cuisine infused with a contemporary flair. Indulging in this culinary experience, complemented by a glass of
wine from our Estate, accompanied by engaging conversations at the table, and enhanced by our friendly service, promises a truly relaxing and blissful time. We extend our best wishes for an exquisite culinary experience at La Petite Ferme.
Bon Appétit!
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STARTERS
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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 leave salad | walnut thyme crumb | pea shoots | radish
Venison Liver Parfait
Balsamic vinegar reduction | cranberry seed loaf croute | yoghurt chips | apricot gel | caramelized apple
Soup of the Day
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MAIN
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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
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DESSERT
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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
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3-Course Lunch – R790
