Monthly Archives: August 2017

Bon Appétit to the new Eaves menu!

As we go into spring and the season turns over a new leaf, so has Granny Mouse Country House & Spa with their new and improved Eaves menu.

“Our menu is an ever-evolving work in progress, wherever possible, focusing on the finest seasonal ingredients available. Being fine dining fare and one of the very few within the KZN Midlands, the portions are set according to richness and quality, ensuring diners savour every moment,” comments Wayland Green, the Culinary Artist at Granny Mouse.

From September 1st, Eaves will boast a number of new dishes on their degustation menu with wine pairing, inclusive of Confit Garlic Mushroom (Sundried tomato & thyme pesto, crispy leeks, herb buttered crostini) accompanied by Villiera Jasmine; Prawn & Hake Sausage (Fennel corn cream, corn kernels & salsa Verde) accompanied by a Warwick 1st lady unwooded Chardonnay; Mushroom & Saffron Risotto (Parsley & lemon  pesto, parmesan crisps & sautéed white wine leeks) with an Ataraxia Sauvignon Blanc; Spiced Crusted Beef Fillet (Red wine ox liver ragu, cashew crumb, peppered carrots, slow roast tomatoes & broccoli florets) with a Leeuwenkuil Shiraz as well as Salted Caramel Parfait (Lavender sponge, ivory sorbet, salted caramel popcorn crumble) paired with Louisvale Brut Rose. The cost per person is R680 with wine and R485 without wine. Booking is essential.


As with most menus there is also an á la carte option for diners. The Eaves á la carte menu offers a wide variety of options both vegetarian and carnivore friendly. What sets Granny Mouse apart is the fact that diners can also choose to taste any of the dishes presented in the 5 course degustation menu as all are made available for guests in the á la carte menu. Other dishes include Soup of the Day, Mushroom & Saffron Risotto (Parsley & lemon pesto, parmesan crisps, and sautéed white wine leeks), Butternut Fritters (Red wine poached baby onions, goat’s cheese mousse, orange & pistachio crumb); Mussel Ravioli (Cream cheese & mussel raviolis, shell fish veloute, coconut & lemon oil); Rosemary Lamb Loin (Served with port black cherries, buttered peas, creamed pumpkin puree & peppered baby potatoes); Braised Pork Belly (With caramelised sweet potato, sautéed chestnut, garlic mushrooms); as well as Seared Duck Breast (Garlic green beans & tomato, herbed polenta cake, orange & ginger reduction). Prices range from R45 to R180 depending on size and dish selection.


For those who enjoy something sweet to end off the night, diners can indulge in a selection of desserts including Bitter Sweet Chocolate Fondant (Chocolate chilli jellies, vanilla bean ice cream & chocolate honeycomb); Key Lime Tart (Tres Leche & coconut sorbet); White Chocolate Raspberry Brulee (Mini berry macaroons & rose Turkish delight). Alternatively, there are the more standard dessert options that include a South African Cheese Selection or the Trio Sorbet or Ice Cream. All desserts range between R50 and R85 depending on the selection.


According to Sean Granger (General Manager): “It is important for us to constantly keep updating our menu for every new season. As soon as we release a new menu, we get straight back into preparing for the next season. Our Culinary Artist sketches, tries out and tests dishes in order to ensure the bar is set higher each time, so that every menu is top class and becomes an experience for every guest that dines with us.”

For more information contact Granny Mouse on 033 234 4071 or visit

A wedding with a difference – I do BBQ for the South African Bride!

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On 24 September, South African’s celebrate Heritage Day, a South African public holiday where all South Africans are encouraged to celebrate their culture, diversity of their beliefs and traditions. Possibly too many “South African”?

If you have chosen to tie the knot on this Public Holiday, then why not embrace a wedding with a difference by hosting a proudly South African wedding with dinner straight off the braai?

“We have seen many weddings hosted at Granny Mouse Country House & Spa and it is becoming more popular to try something different at one’s wedding. Being the Culinary Artist I have the responsibility of ensuring that the food is memorable and not only do I specialise in fine dining cuisine, I enjoy being behind the grills and adding my fine dining twist to standard braai meal options. When a bride and groom approach us with a specific request, we try our best to make it happen. I sit with the couple and we discuss the options that would fit within their budget or wedding package and then we take it from there, with the couple leaving it in our capable hands,” says Wayland Green.

When preparing the menu, Culinary Artist Wayland suggests some of the following options.

For starters one could include:

Meaty platter - platters of bacon, chicken & pineapple skewers; cocktail sausages with soy chilli sauce; sticky barbeque chicken drummettes, mini beef skewers with basil pesto.

Braai Broodjies - Variety of Toasted Braai Sandwiches with fillings like… mozzarella, slow roast tomato and basil; olive tapenade and anchovies; salami, pepperdew and rocket

Vegetable platter - Corn on the Cob; Mushroom, Red Onion and Mixed Pepper skewers; jalapeno poppers, aubergine, pepperdew and feta parcels; hummus, rocket and caramelised onion crostini ; mini vegetable skewers with sundried tomato pesto.

For a plated dish, the bridal couple should choose a selection that would appeal to all – that of a butternut soup off the braai, served in a potjie pot for added South African appeal.

Main options:

Spice rubbed Rump Steak or Barbeque Chicken served with warm potato salad, grilled vegetables, as well as a veggie option such as mixed brown, button and Portobello mushroom fricassee

Plated options could include Wood Grilled Beef Fillet (with ox liver stout jus, caramelised sweet potatoes, peppered baby corn & carrots); Prawn & Hake Sausage (wild fennel & corn cream, corn kernels & salsa verde garnish with verbens & wild fennel); Confit Garlic Mushroom (with sundried tomato & thyme pesto, crispy leeks, herb buttered crostini) or similar.

Dessert options:

Roasted marshmallow smores or a fun take on the ice cream cone with a sugar cone filled with marshmallow, chocolate chips, caramel and more, wrapped in tin foil and toasted on the braai until all is melted. This would make for a fun and social dessert recipe.

For a proudly South African dessert, why not opt for mini malva puddings and vanilla bean ice cream topped with nuts or ice cream and koeksisters.

Apart from the food, it is always best to carry a theme throughout the wedding, and more importantly, the décor. Incorporate South African accents into the wedding décor such as Protea centrepieces (the national flower), wedding runners, placemats or napkins with South African words or phrases (from all 11 official languages) printed onto it. Drinkware could boast tin cups and one could also incorporate beaded serviette holders.

The South African theme is extremely diverse, like that of it’s many cultures and languages, and with a country setting in the KZN Midlands your wedding is sure to be a “lekker” event for all.

To book your wedding at Granny Mouse Country House & Spa contact 033 234 4071