Foliage Restaurant was opened recently by talented Chef
Chris Erasmus, formerly at La Motte. As he puts it, the cuisine is “From farm and
forest to the plate.” We have wanted to try it out sine he opened, so the
festival seemed the perfect occasion to book. We only had two courses each and
loved the food and the wine choices Our
bill for three was R1000 and included two bottles of house wine and a tip.
The menu for
the day – it changes regularly
Full and vibey
and, of course, there were other people we know who were also enjoying lunch
The warm salad
of sweetbreads, bacon, potato and squid. Spiced red pepper and tomato fondu,
hazelnut and a 17 year old vinegar with foraged forest greens
The superb
terrine of confit duck, foie gras and eisbein, with a salt cured mushroom purée,
a lovely slice of beetroot brioche, a remoulade and nasturtium salad – one to
return for again and again
and one
without the mushroom purée
Main course
for both the boys: Boerbok (goat) shoulder and tongue en crepinette, with
tender wildebeest loin and a roasted marrow bone. Delicious and very rich
Lynne had
pasture fed roast pork topped with good crackling, comforting dandelion and
pumpkinseed crushed potatoes, beetroot and baby carrots and her first fiddle
fern. The pork was not as tender as it might have been but had great flavour
The chef with his mother, nephew and sister in law
RETURN TO MENU
© John & Lynne Ford, Adamastor & Bacchus 2014
RETURN TO MENU
© John & Lynne Ford, Adamastor & Bacchus 2014
No comments:
Post a Comment