Granny Mouse Country House & Spa, in its idyllic setting in the
rolling hills of the KwaZulu-Natal Midlands, is a fine place for
romance, to fall in love with life or food in this instance.
The Granny Mouse chefs behind the scenes of the exclusive Eaves
restaurant are head over heels in love with their craft, as the
heading of their 2024 summer season menu attests.
“Fine dining food is LOVE made visible” is the quote atop the menus,
which offer a choice between degustation and a la carte. Decisions,
decisions. You may have to book twice thrice if you choose both the
standalone and wine pairing degustation menus.
The degustation menu takes you on a culinary journey that begins with
savoury roasted pears with red onions, confit rosa tomato and rocket,
fried camembert, toasted sunflower seeds, walnut brittle and fresh
oil. That segues to a citrus cured salmon salad nestled between
pickled and fresh cucumber ribbons, avocado spring onion mousse,
celery gel and baby apples.
Asian cider braised pork belly served with an apple kimchi salad,
sesame soy butternut wedge, pork glaze and fennel pearls is followed
by a palate cleanser, before beef fillet with turnip wedges, water
chestnut puree, parsnip crisps, salsa verde, charred baby onions and
espresso tuile.
The deal is considerably sweetened by mango and coconut daiquiri:
coconut macaroon filled with rum and coconut ice cream, with textures
of mango and rum gel. And, to round off, alcoholic spiced hot
chocolate.
The a la carte choices include Thai caramelised pumpkin soup with a
focaccia wafer; the citrus cured salmon salad and savoury roasted
pears already mentioned; pan fried halloumi served with micro salad,
fresh strawberries, strawberry basil salsa, balsamic pearls and crisp
herb tuile.
For mains, delight your palate with Asian cider braised pork belly;
grilled butterflied prawns with a leek and chorizo hash, served with
an olive concasse and orange and thyme tuile; beef fillet; sous-vide
duck ramen with miso broth, bok choy, rice noodles, quail egg and
sesame butter.
Dessert delights with a chocolate torte, chocolate tuile, bavarois on
a pretzel base, caramel popcorn, Maldon salt flakes, finished off with
a sharp caramel. Wow!
Mango and coconut daiquiri is an option, or perhaps you’d prefer an
orange and saffron panna cotta with orange curd, strawberry gel,
strawberry sorbet, citrus micro sponge, fresh strawberries and fresh
basil?
Go nuts for Hazel Paris Brest- light choux pastry topped with candied
toasted hazelnuts, hazelnut crème patisserie, essence of coffee
finished off with Florentine biscuit and a coffee sorbet.
To make a booking email [email protected] or call Granny
Mouse on 033 234 4071.
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