Chef Guy Bennett of The Restaurant, a landmark Franschhoek eatery at Grande Provence, has tweaked his summer dishes with his signature modern South African flair by introducing a couple of new, seasonal flavours and lighter textures.
Unfettered by the notion of a fixed restaurant menu, Chef Guy champions an ever evolving and dynamic menu, allowing for new creations to make their appearance.
“We change our dishes constantly, incorporating new ingredients and produce that become available as the seasons change,” says Chef Guy.
His passion for local produce is evident in his new starter of Gin and Citrus cured Franschhoek Trout, adorned with a Fresh Salad of Pak Choi, Radish and Sour Cream. His new Yellow Fin Tuna starter has a flavourful oriental twist of Tataki, Daikon, barbecued Jalapeňo and Avocado Cream.
For his main course, Chef Guy has introduced a new Cured Duck Leg Confit served with Sweet Potato Dumplings, Saltana and Chinese Cabbage, and a refreshing Apple Chutney to lift the flavours.
His chosen addition to the summer dessert line-up is a dreamy, light Valrhona Éclair and Macadamia Crumble served with a dollop of Rooibos Ice Cream.
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