Autumn is one of the most abundant seasons with a wonderful spread of vegetables. Inspired by the umami notes of aubergines and mushrooms, the vibrancy of young beets and peas and the pure decadence of ripe figs, Executive Chef Johan Stander has once again created a delicious new menu.
The Autumn menu was launched on the 5th of March. Tender lamb shoulder, crispy pork belly crackling and sustainably sourced fish have become favourites on the Glen Carlou menu. These classics remain, enhanced by the rich textures and flavours of the best seasonal produce and perfectly complemented by the Glen Carlou wine collection.
The Autumn edition of Restaurant Week South Africa will run from 18 April to 05 May, don’t miss out on this opportunity to dine at some of South Africa’s best restaurants.