“Dining is and always was a great artistic opportunity”! – Frank Lloyd Wright

New head culinary artist at Granny Mouse Country House & Spa, Wesley Kurt Peters, has been hard at work putting together a new bespoke creative menu for food connoisseurs at The Eaves Restaurant, one of the finest dining establishments in the KZN Midlands.

The restaurant has just launched their entirely new degustation menu, which includes wine pairing at only R800 pp or R580 pp without wine, kicking off with:

• Pan Seared Scallop with Chorizo Infusion, lace coral, prawn gravel, emulsified oil, black cauliflower emulsion, perfectly paired with Louisvale Unwooded Chardonnay
• Sous-vide Fillet of Salmon with Vanilla parsnip air, salmon crackling, garlic ‘’talcum powder”, lime shatter & green pea, paired up with Rijks Touch of Oak Chenin Blanc
• Folded Ravioli of Forest Mushroom & Chevin with Fontina, parmesan, roasted pine nut crumble, gorgonzola and grappa reduction & truffle, paired with Felicite Pinot Noir
• A palate cleanser selected by our head culinary artist
• Lamb Loin & Pulled Shank with baby spinach, lamb essence, pea croquette, roasted corn puree & rosemary popcorn, served up with Louisvale Dominique
• Belgian Couverture Cherry Blossom Tree with Belgian chocolate, cherry soil, ‘’Pesky Hobbit ganache”, candy floss, edible glitter & Bailys semi-freddo, served with Thelema Vin De Hel

All of the dishes presented in the 5 course menu are also made available for guests in the A la Carte menu, with a range of new dishes, including:

• Pan Seared Scallop – Chorizo infusion lace coral, prawn gravel, emulsified oil, black cauliflower emulsion
• Confit Duck Torchon – Forest mushroom puree, leek ash, duck nougat, cranberry gel, Szechuan brittle
• Compression of Beef Short Rib – Roasted onion soubise, kale dust, forgotten carrot paint, red cabbage essence, date jus
• Sous-vide Fillet of Salmon – Vanilla parsnip air, salmon crackling, garlic ’’talcum powder’’, lime shatter, green pea
• Lamb Loin, Pulled Shank – Baby spinach, lamb essence, pea croquette, roasted corn puree, rosemary popcorn
• Confit Kob – Buttered cream of leak, poached prawn terrine, basil emulsion, smoked atchar oil, crispy leek, tempura popcorn
• Smoked and Stuffed Trotter of Pork – Honey yoghurt mousse, toffee apple, raisin & cinnamon glaze
• Folded Ravioli of Forest Mushroom and Chevin – Fontina parmesan, roasted pine nut crumble, gorgonzola & grappa reduction, truffle

For diners who need to enjoy something sweet, there is a varied selection to choose from and indulge in:

• Lime Curd – Lime mousse, mint sugar glass, toasted almond crumble, white rum ice-ream, roasted white chocolate
• Passion Fruit Panna Cotta – Vanilla champagne jelly, lime meringue, vodka passion fruit granita, vanilla semi-freddo, citrus tuile
• Belgian Couverture Cherry Blossom – Belgian chocolate, cherry soil, ’’Pesky Hobbit ganache’’ candy floss, edible glitter, Bailys semi-freddo
• Raspberry Meringue Roulade – Raspberry leather, toasted oat & nut crumble, black pepper & strawberry sorbet, mango jellies
• South African Cheese Selection – Preserves & Biscuits
• Alcoholic ice cream – enquire as to which flavours are the order of the day
• Sorbet trio – check out the flavours of the day with your waitron

And to sum it all up perfectly, the art of dining well is no slight art, the pleasure no slight pleasure. Cookery is become an art, a noble science; cooks are gentlemen. Cooking is an art, but you eat it too. Cookery is naturally the most ancient of the arts, as of all arts it is the most important. – Robert Burton (1577-1640) English cleric and writer ‘Anatomy of a Melancholy’

This menu has been created to be a visual feast, as well as be gastronomically savoured by diners and guests.

For more information and bookings, contact Granny Mouse on 033 234 4071 or visit www.grannymouse.co.za