Sometimes lunch seems like stopping at the petrol station: Get in, fill up and get out. Other times, lunch is an event to be savored. Personally, I prefer the latter and that’s exactly what the Franschhoek Kitchen, situated at Holden Manz, offer their patrons.
Previously known as Klein Genot, the new owners have renamed, refurbished and rebranded the estate. The elephant logo pays tribute to Franschhoek’s history, as it was once known as Oliphant’s Hoek.
Just walking into the quiet, attractive dining room has a calming effect. The beautiful crystal chandeliers glorify the inside of the restaurant while the tables on the outside veranda offer spectacular views over the majestic mountains and valley.
The wine list includes wines from the Holden Manz range as well as wines from various top Franschhoek producers. The sunny weather called for a bottle of Holden Manz Rose with retails for R90 at the restaurant and R55 at the tasting room, situated down stairs from the restaurant.
The contemporary look and feel of the establisment spills over to the presentation of the food. The menu offers a nice array of starters, with prices ranging between R50 and R60. On the day of our visit I enjoyed a warm Asian mushroom salad with pickled cucumber, radish and braised pistachio puree, while my partner opted for the grilled tiger prawn, lemon and pea risotto topped with garlic croutons. The portions were very generous for starters but no need to complain. Both dishes were well presented and very tasty.
Warm Asian mushroom salad
Grilled Tiger Prawns, lemon and pea risotto, garlic croutons
Lunch was served in due time by our very friendly waitress. Choices range from crisp duck breast with sweet miso, sweet potato puree topped with red wine and star anise syrup (R140) to pork belly served with sweetcorn and cumin puree accompanied by potato dumplings, soy and maple drizzle and lotus root crisps (R140). As with the starters, the potions were more than generous and we left completely satisfied.
Crisp duck breast, sweet miso, sweet potato puree and a red wine and star anise syrup
Pork Belly, sweetcorn and cumin puree, cocunut and potato dumplings with soy and maple and lotus root crisps
Holden Manz is modern and contemporary in its presentation and décor, and pays homage to the same with its cuisine. Don’t expect exactly the same when you visit though. Rumor has it there’s a new chef in the Franschhoek Kitchen, who promises to keep the taste buds entertained. A great reason for another visit!
Click here to view more photos of our lunch experience at Holden Manz.
