I recently visited Grande Roche Hotel in Paarl to do some food photography at Bosman's Restaurant, recently voted one of the top 10 restaurants in South Africa. The masterpieces from Michelin-trained Executive Chef, Roland Gorgosilich, proved to be culinary works of art with the precision of fine dining. The restaurant is also passionate about its wine which is proven when the restaurant's sommelier expertly pairs each plate with the perfect wine. They recently also hosted the International Wine & Spirit Competition.

Remember to try the next Bubbles & Braai at the hotel where MCC complements the dishes prepared in the typical South African manner. For more info on this event, click here: 

Here  are some of their dishes:

 

THIN SLICES OF SEARED YELLOWTAIL

spring roll, avocado crème & baby corn-fennel salad

INTERPRETATION OF SCHWARZWᾹLDER KIRSCH

Kirschwasser schnapps sorbet

DUO OF CHALMAR BEEF FILLET

wild rocket, herb mayonnaise & parmesan shavings

PAN FRIED KINGKLIP

blood dumpling risotto, red onion-parsley salad, apple purée & garlic foam

 

SOUS VIDE SPRINGBOK LOIN

pancetta-broccoli purée, port wine marinated Belgium figs, broccoli tips,

potato “buchtel” & red wine jus

HONEY-NUT NOUGAT PARFAÎT

rose water sparkling sorbet & honey roasted muesli

For more info on Grande Roche Hotel and Bosman’s Restaurant, follow this link: