The cold hand of winter is loosening its vice-like grip on the valley. Spring is here! We’ve noticed the birds sounding a touch more chipper in the mornings. The days are stretching as the anticipation of summer grows. In celebration of this welcome season, Chef Kyle has put together his Spring Menu. A ‘taste bud holiday’, diners will delight in this exotic fare with a homegrown twist that will keep the palate enthralled.
For example, Chef Kyle’s take on the classic prawn cocktail is a taste experience to be treasured. Heritage lamb is as South African as our accent; Chef Kyle’s version will both delight and surprise you, leaving you with thoughts of an encore. For dessert, hints of warmer days with strawberries and granadilla feature in the most tantalising way. Don’t delay, book your table now to secure your ticket your culinary adventure at La Petite Ferme.
Perfectly paired at La Petite Ferme
The wines produced by our team on the property are designed to complement our cuisine delivering well-rounded dining experiences. Our signature dish this Spring is the Duo of Pâté. Millie Johannes, a cherished long-standing member of our culinary team comments, ‘Growing up on the La Petite Ferme farm, this land is a part of me. This dish, inspired by heritage, combines two South African classics.
Chef Kyle has spiced it up with a few contemporary elements, giving this dish a fresh twist for this Spring.’
Duo of Pâté
smoked Franschhoek trout | rocket pesto | trout caviar | cured snoek pâté | lemon curd jelly black caviar | black garlic-infused ciabatta toast | Viking salted chips
