“Warmth & comfort is our inspiration for this year’s Winter menu: choose quality ingredients, use what you have and make a showcase of that. If you have all these beautiful ingredients on your door step why wouldn’t you use them?” says Johan Stander, Executive Chef of Restaurant @ Glen Carlou.
Restaurant @ Glen Carlou releases a new menu with the change of the seasons. Chef Johan puts a lot of thought and research into each new menu. The menu design is a thorough process and the entire kitchen team is involved, drawing inspiration from everyone’s backgrounds and experiences. Johan describes his food style as more relaxed with the ingredients speaking for themselves. “A dish has to look good and sound delicious on the menu – that is what sells it. But ultimately, taste is everything. You don’t want to guess what you’ve put into your mouth.”
Consistency, expertise and a commitment to always deliver beyond expectation is what we strive for with every bottle of Glen Carlou wine – we also aim to do this with every plate of food at Restaurant @ Glen Carlou. Guests can enjoy innovative dishes inspired by the seasons whilst taking in the breathtaking view seven days a week from 11am till 3pm. The light and airy venue which houses our restaurant makes it the ideal venue for intimate weddings and events.
The menu consists of a delicious range of starters including a gruyere and cauliflower soufflé paired with our Unwooded Chardonnay, and another popular dish is the ostrich neck baklava. The main courses are warm and enveloping with plates like our slow roasted lamb shank with red wine gastrique, cauliflower puree and roasted parsnips; and the pork belly served with a suckling pig croquette, sweet potato and earl grey prunes finished off with a soy, brandy and apple jus.
However, you must leave room for the desserts, such as the boeber served with a guava study of guava mouse, guava sorbet and a guava poached in The Welder, our natural sweet Chenin Blanc or our cape brandy pudding with iced coffee ice cream, pistachio crumble, buttermilk gel and brandy jelly.
All of the dishes are paired with a Glen Carlou wine, which not only highlights the wine but also complements the flavours in the dish.
Glen Carlou is the founding member of the Streetsmart Paarl Chapter and a voluntary and greatly appreciated R5 is added to each bill.
