Newly opened Sauvage restaurant at Le Franschhoek Hotel & Spa, offers refined and sophisticated dining, with an atmosphere that encourages diners to take their time and savour timeless classics with a twist.
Ideally located within the ornate walls of Le Franschhoek Hotel & Spa, Sauvage provides a truly unique journey for the palate. The Décor is contemporary, yet classic, creating the perfect backdrop to enjoy dinner with a relaxed ambience.
Magnificent high ceilings add to the spacious and elegant atmosphere, complementing the delicate feast on offer at this stylish Franschhoek restaurant. Take in the plush finishes and soft lighting as you indulge your senses with the mouth-watering menu and spoil yourself with breath-taking views.
Known for his inimitable flair and contemporary take on flavours, Chef Kyle Norris has curated a menu offering a choice of two or three memorable and delectable courses. With an impressive CV behind him, Chef Kyle first Studied at Christina Martin School of Food & Wine before cutting his chops as Executive sous chef at Beverly Hills Hotel Umhlanga Rocks and most recently, Executive Chef at Le Petit Ferme, Franchhoek. He has now found home at Sauvage.
The cuisine is inspired by the garden, with many of the ingredients grown on the property. Expect the plentiful and colourful, citrus and herbs to find their way to your plate and palate ensuring interesting taste combinations, using ingredients that are carefully prepared from scratch.
Infinite care is taken to source the best produce locally. The playful colours in his dishes, have earned Chef Kyle the title of the Crayola chef!
Enticing dishes include:
Wild mushroom pate, porcini puree, dehydrated mushroom, truffle soy pearl, brioche de champignon and Scallop carpaccio with Dashi broth, honey-fermented jalapeno, cucumber pico de gallo, ponzu , ice flower to start. The Main Event will appease all tastes with dishes such as Rainbow trout, spekboom beurre blanc, sea asparagus, buttered new potato and lightly pickled fennel salad and Breast of lamb- Sous vide Karoo lamb, braised cauliflower root, Romaine hearts, green puree, truffled lamb glaze and honey-fermented garlic. The show stopper-desserts will guarantee a return visit. Pretty to look at and mouth- watering to taste, think……Basil Lemon Drop- Basil-scented white chocolate textures, yoghurt cremeux, lemon verbena curd and tuile, cheese and honey-frozen yoghurt, raspberry gel and toasted almond or the delicious Coconut & ginger Eton mess- with coconut creme brulee, pineapple, ginger, orange blossom, coconut meringue crumble.
Their motto “When the pastry chef is left unsupervised – magic happens!”
The wine list boasts some of the most delectable wines of the world-renowned Franschhoek and Winelands regions.
The garden-side restaurant is impressive and worth a visit. For some added romance, pair your dining experience with an overnight stay at the hotel.
BOOKINGS ARE ESSENTIAL – email@example.com