True to form as the seasons have changed, the ever-popular and award-winning Granny Mouse Country House & Spa celebrated the launch of Spring with their new Eaves Menu. This delectable 5-course dinner served in fine dining style is not only for the foodies, but for anyone who has even the slightest appreciation for food.

This enchanting restaurant, located in the upper eaves of the hotel, from which it derives its name, changes its menus with each passing season, which according to General Manager Sean Granger, “has as much to do with the availability of seasonal ingredients as it has to do with the changing of the weather,” and this year’s Spring menu certainly doesn’t disappoint.

The taste journey beings with a rather odd sounding dish, Textures of Cauliflower, which is presented pickled, marinated, pureed and roasted with Apple, Lemon and Walnuts, resulting in a an unexpected blended delight, topped off with a Rijk’s Touch of Oak Chenin Blanc, and if this is any measure of what more is to come, it certainly starts things off on the right note.

The second course is a succulent, soft fillet of Kingklip, served on a bed of Ratatouille, Tomato Consommé and Pea Shoots, paired with a Thelma Sauvignon Blanc that brings out the flavour of the fish dish superbly.

The next few courses of Springbok Carpaccio, served with a Cauliflower Mouse, Mushrooms and Truffle Oil and a La Bri Merlot, a palette cleanser of strawberry sorbet and a Beef Fillet served with Sweet Potato Puree, Cream Cheese and Butternut Shavings, coupled with a Louisvale Dominique wine will have you busting out of the seams, yet you won’t be able to stop yourself from devouring every last morsel.

Perhaps the most intriguing item on this new degustation menu is the desert on offer; a Chocolate Marquise served with a Red Wine Soup, Toast Flavoured Ice Cream, Red Wine Hot Chocolate and Choc-Chip biscuit. The flavour sensation that is this combination, is nothing short of sublime. A true masterpiece in the making.

For those concerned about making it through each course, the menu items are available on an a la Carte basis, but the entire 5-course option is most certainly recommended.

If you have not yet booked your seat at this incredible fine dining experience, you owe it to yourself to ensure that you do, as whether you’re a foodie or not, this taste extravaganza is something you just have to experience for yourself.

Whether at a wine estate or a wine event, many of us have attended wine tastings – where you’ve swirled the wine around the glass, sniffed in the aromas and sipped your wine of choice, savouring the taste. But the team at Granny Mouse Country House & Spa will truly upend anything you thought about wine tasting.

Just one of the many on-site pairing opportunities, Granny Mouse offers a Mousse and Wine Pairing, which is unlike anything you have ever experienced. Prior to your first sip of wine, your host will take you through exactly how the tasting will work and chat about the different areas where tastebuds are located, to ensure that your overall experience is as the team anticipates.

Starting off this delectable tasting is a Hartenberg Riesling, paired with an Apple Mousse. Taking a small sip of the wine and swirling it around your mouth for five to six seconds, allows the wine enough time to reach each and every taste bud, from your lips to the very back of your throat. Regarded as one of the most versatile of all wines, Riesling is the perfect partner to just about any type of food. However, after three to four spoons of the Apple Mousse, the second taste of the wine changed considerably and, depending on the varied tastebuds of those at your table, it can turn from a sweet wine to something somewhat more tart, thanks to the flavours of the Apple Mousse.

The second course consists of a Cederberg Bukatraube, which, with prominent muscat flavours and apricot and floral notes, offers an explosion of aroma and flavour, and is paired with a Berry Mousse. The same process is followed – one takes a sip of this wine, followed by three to four spoons of the Mousse and, depending on your tastebuds, the flavour post-food alters significantly.

Last, but not least, was a red wine, Tamboerskloof Syrah, paired with a Chocolate Mousse.

Crimson in colour, the nose of this wine is rich with red berries, black pepper and cloves, and has been known to leave a lingering spicy aftertaste. However, after the combination of the Chocolate Mousse, felt less spicy and more full-bodied.

If you’re looking for a wine tasting that will surpass anything you have tried before, then it’s waiting for you at Granny Mouse Country House & Spa. Contact their team today, or visit their website, www.grannymouse.co.za, for more information about booking this spectacular tasting.