Culinary Artists at Granny Mouse Country House & Spa, Kirstie du Toit & Wayland Green have done it again! The new menu for The Eaves, one of the few fine dining establishments in the KZN Midlands, was launched on March 7th.
“Updating our menu is one of our top priorities and we prepare for months in advance, sketching, trying and testing dishes we believe will set the bar higher each time. We are excited to launch this new menu and hope that each any every guest that experiences our offering will enjoy it through each and every bite,” comments Wayland Green.
We had the opportunity of experiencing this new menu for a #datenight… not in The Eaves, but in The Cellar – a private space that can be booked out for special occasions.
The Eaves will boast a number of new dishes on their Degustation Menu with wine pairing, inclusive of:
Brie & Roast Tomato Parcel (served with thyme mushrooms, grilled baby onion, olive tapenade and balsamic reduction) accompanied by Cederberg Bukettraube. I loved the crispiness of the pastry and the combination of flavours…
Grilled Aubergine & Ginger Sushi Rice (served with honey & soy aubergine, cucumber ribbons, avocado puree, sesame seeds and wasabi dust) accompanied by Warwick 1st Lady unwooded Chardonnay. My hubby would have been happy to eat the aubergines all night! And the wasabi dust was just enough for flavour but not enough to be overpowering (yay, from a girl who doesn’t ‘do’ hot stuff well).
Grilled Butterfish (served with green apple strings, curry crumb, lemon & coconut cream and mango atchar) accompanied by Louisvale Chardonnay. This dish transported me to a tropical island somewhere up the coast of Africa (think Zanzibar)… I could almost feel the sand beneath my toes and the salty sea breeze whisping through my hair. Delish!
Followed by a palate cleanser – cold and very lemony… and did the trick!
Beef Fillet (served with blue cheese & rosemary crumb, sweet potato puree, mix mushrooms and a port & red wine reduction) accompanied by Kaapzicht Pinotage. Loved the crispy blue cheese & rosemary crumb… and the fillet was superb.
and a Mixed Fruit Benedict (Mix fruit, fruit sorbet & Frangelico sabayon) accompanied by Graham Beck Brut. At this point of a 5 course meal the staying power is somewhat depleted… that’s why I always say that #dessertcomesfirst That said, the sorbet was fabulous, and the crispness of the bubbly perfect for the overall sweetness of this dessert.
All this deliciousness for a cost of R680pp with wine and R485pp without wine – we certainly enjoyed it ‘through each and every bite’.
Kirstie and Wayland’s commitment to continuously thinking up new ideas for dishes was evident in this new menu that will certainly satisfy the taste buds of food connoisseurs to The Eaves Restaurant.
We experienced this delicious new menu courtesy of Granny Mouse Country House & Spa, but the immense appreciation for the culinary art is all my own!