Winter Moments at La Residence

In Celebration of the Season – New Winter Menus at La Residence

There is something dreamlike about the Franschhoek Valley in wintertime. When the snow settles on the mountains and the air is crisp and cool – it’s the perfect opportunity to enjoy a delicious meal and fine wines accompanied by the warmth of a crackling fire and the time and space to relish your surroundings.

A Winter Harvest Made For Sharing

At La Residence, the very best of seasonal ingredients and local artisanal produce inspires our chefs to get creative and find new ways to delight with flavours, tastes and textures.

Craig Versfeld, GM for La Residence, says the new lunch and dinner menus are a tribute to their ingenuity and innovative ways of interpreting the delicious winter harvest from the valley.

He says, “Winter days at La Residence are pure perfection and our new menus match the mood with slow cooking, hearty and wholesome meals, obviously matched with great red wine!”

Earthy root vegetables make a good showing in delicious soups of the day – or as a delectable starter such as the roasted beets dressed up with sunflower seeds, sprouts, hummus and raspberry vinaigrette. Forest mushrooms are served with nut crumble and black truffle, while porcini, shitake and shimeji mushrooms combine with charred onion and pistachio in a velvety and more-ish risotto.

The lunch menu is light with a good selection of options, and a few delicious salads as starters, including Burrata Caprese with heirloom tomatoes, a classic Caesar salad, and Tuna Nicoise with locally grown baby potatoes and caperberries. Main courses include beef sirloin, linefish with spiced baked sweet potato, prawn linguini, a beef burger with Parmesan skinny fries, and baked cauliflower with citrus segments and olive and pistachio salsa.

While the menus have been revamped, Craig points out that some old favourites have remained, due to popular demand.

He says, “Guests love the classics, which are done to perfection – our sous chef – Suzanne du Plessis’ Cape Malay Chicken Curry is flavourful, sweet and tangy with a few spices – it’s impossible to take off the menu!”

Variety, Originality & Layers of Taste

A mix of traditional and contemporary cooking styles using regional ingredients, the dinner starters include beef tongue and slow-braised beef cheek with pickled baby radish and wild sage. Seafood lovers will enjoy the tempura prawn tian dish or east coast rock lobster with papaya, crayfish cream (and a touch of Malay inspiration). Wagyu Tagliatta (seared steak) comes dressed with Granna Padano, balsamic, and Gremolata.

For mains, the succulent duck breast is already a firm favourite and so is the Overberg lamb served with crunchy sheep fat potatoes, buchu brandy jus and heirloom farm veggies. The grilled beef fillet in red wine is a perfect robust winter dish, and the linefish served with toasted sesame and pineapple sambals adds a reminder of the tropics to the wintery setting.

Desserts and Wines to Warm the Heart

Desserts are a decadent occasion at La Residence. There’s a cardamon crème brûlée; spiced bread and butter pudding; milk and honey pannacotta complete with fynbos honeycomb, wildflower bee pollen and honeysuckle blossoms; or Cape Malva cheesecake with kumquat, rose and geranium ice cream (among other delectable ingredients). There’s also a winelands cheese selection or cheese plate, for those whose tastebuds are more savoury-inclined.

Wayve Kolvesohn, the Group Sommelier for The Royal Portfolio recommends: “For the meaty dishes, the La Residence Nicole Alexandra 2019 or a fuller-bodied, juicy blend of Cabernet Sauvignon and Syrah with characters of dark chocolate, earth, black and pink peppercorn and baking spices.”

For the fish or pasta dishes, she suggests the La Residence Rosemary Jane Rosé, made entirely of Syrah which is elegant and refreshing with great depth and a wonderful creamy finish.

“And naturally with dessert or cheese, a Noble Late Harvest,” says Wayve. “The Boekenhoutskloof Semillon Noble Late Harvest has a wonderfully balanced sweetness to compliment all the delicious deserts and a zesty, refreshing natural acidity to cleanse and refresh your palate at the end.”

If you’ve ordered the cheese platter, she points out that cheese and port is the perfect match, and advises on the Boplaas Cape Vintage Reserve.

Created for Enjoyment and Appreciation

Lunch or dinner is a relaxed affair at La Residence, and there is something for everyone on the new menus. Every effort has been made to ensure menus are well balanced, considering – but not being dictated to by – global food trends.
Craig says “We have plant-based options, different cuts of meat, poultry, fish, and sometimes venison, we try to please every palate.”

While the menus are not overly elaborate or complex, there’s a sense of deliberateness to them. They have been carefully and lovingly created, which is clear with the thoughtful variety of dishes on offer that captivates the abundant produce of the Franschhoek Valley on a plate.

And how would Craig Versfeld sum up the latest food offering from La Residence?
“Three words. Uncomplicated. Flavourful. Expressive.”

There are a number of settings from which to enjoy a delicious lunch. Non-residents are welcome. A favourite spot is the Persian Alley for dining outdoors on warmer days, or choose a relaxed corner in the sunken lounge. The Great Hall dining area is ideal for both lunches and dinners, complete with twinkling chandeliers and inviting fireplaces.

See our latest menus HERE.

La Residence is open for lunch and dinner, please make your booking HERE.