{"id":3415,"date":"2022-03-02T06:21:34","date_gmt":"2022-03-02T06:21:34","guid":{"rendered":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/?p=3415"},"modified":"2022-03-02T06:22:15","modified_gmt":"2022-03-02T06:22:15","slug":"reason-for-fine-dining","status":"publish","type":"post","link":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/reason-for-fine-dining\/","title":{"rendered":"\u201cReason for Fine Dining\u201d!"},"content":{"rendered":"<p><em>\u201c<\/em><em>Dining is and always was a great artistic opportunity<\/em><em>\u201d<\/em><em>!<\/em>\u00a0&#8211; Frank Lloyd Wright<\/p>\n<p>New head culinary artist at Granny Mouse Country House &amp; 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.<\/p>\n<p>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:<\/p>\n<ul>\n<li><strong>Pan Seared Scallop<\/strong> with Chorizo Infusion, lace coral, prawn gravel, emulsified oil, black cauliflower emulsion, perfectly paired with Louisvale Unwooded Chardonnay<\/li>\n<li><strong>Sous-vide Fillet of Salmon<\/strong> with Vanilla parsnip air, salmon crackling, garlic \u2018\u2019talcum powder\u201d, lime shatter &amp; green pea, paired up with Rijks Touch of Oak Chenin Blanc<\/li>\n<li><strong>Folded Ravioli of Forest Mushroom &amp; Chevin<\/strong> with Fontina, parmesan, roasted pine nut crumble, gorgonzola and grappa reduction &amp; truffle, paired with Felicite Pinot Noir<\/li>\n<li><strong>A palate cleanser<\/strong> selected by our head culinary artist<\/li>\n<li><strong>Lamb Loin &amp; Pulled Shank<\/strong> with baby spinach, lamb essence, pea croquette, roasted corn puree &amp; rosemary popcorn, served up with Louisvale Dominique<\/li>\n<li><strong>Belgian Couverture Cherry Blossom Tree <\/strong>with Belgian chocolate, cherry soil, \u2018\u2019Pesky Hobbit ganache\u201d, candy floss, edible glitter &amp; Bailys semi-freddo, served with Thelema Vin De Hel<\/li>\n<\/ul>\n<p>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:<\/p>\n<ul>\n<li><strong>Pan Seared Scallop<\/strong> &#8211; Chorizo infusion lace coral, prawn gravel, emulsified oil, black cauliflower emulsion<\/li>\n<li><strong>Confit Duck Torchon<\/strong> &#8211; Forest mushroom puree, leek ash, duck nougat, cranberry gel, Szechuan brittle<\/li>\n<li><strong>Compression of Beef Short Rib<\/strong> &#8211; Roasted onion soubise, kale dust, forgotten carrot paint, red cabbage essence, date jus<\/li>\n<li><strong>Sous-vide Fillet of Salmon<\/strong> &#8211; Vanilla parsnip air, salmon crackling, garlic \u2019\u2019talcum powder\u2019\u2019, lime shatter, green pea<\/li>\n<li><strong>Lamb Loin, Pulled Shank<\/strong> &#8211; Baby spinach, lamb essence, pea croquette, roasted corn puree, rosemary popcorn<\/li>\n<li><strong>Confit Kob<\/strong> &#8211; Buttered cream of leak, poached prawn terrine, basil emulsion, smoked atchar oil, crispy leek, tempura popcorn<\/li>\n<li><strong>Smoked and Stuffed Trotter of Pork<\/strong> &#8211; Honey yoghurt mousse, toffee apple, raisin &amp; cinnamon glaze<\/li>\n<li><strong>Folded Ravioli of Forest Mushroom and Chevin<\/strong> &#8211; Fontina parmesan, roasted pine nut crumble, gorgonzola &amp; grappa reduction, truffle<\/li>\n<\/ul>\n<p>For diners who need to enjoy something sweet, there is a varied selection to choose from and indulge in:<\/p>\n<ul>\n<li><strong>Lime Curd<\/strong> &#8211; Lime mousse, mint sugar glass, toasted almond crumble, white rum ice-ream, roasted white chocolate<\/li>\n<li><strong>Passion Fruit Panna Cotta<\/strong> &#8211; Vanilla champagne jelly, lime meringue, vodka passion fruit granita, vanilla semi-freddo, citrus tuile<\/li>\n<li><strong>Belgian Couverture Cherry Blossom<\/strong> &#8211; Belgian chocolate, cherry soil, \u2019\u2019Pesky Hobbit ganache\u2019\u2019 candy floss, edible glitter, Bailys semi-freddo<\/li>\n<li><strong>Raspberry Meringue Roulade<\/strong> &#8211; Raspberry leather, toasted oat &amp; nut crumble, black pepper &amp; strawberry sorbet, mango jellies<\/li>\n<li><strong>South African Cheese Selection<\/strong> &#8211; Preserves &amp; Biscuits<\/li>\n<li><strong>Alcoholic ice cream<\/strong> &#8211; enquire as to which flavours are the order of the day<\/li>\n<li><strong>Sorbet trio<\/strong> &#8211; check out the flavours of the day with your waitron<\/li>\n<\/ul>\n<p>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. &#8211; Robert Burton (1577-1640) English cleric and writer &#8216;Anatomy of a Melancholy&#8217;<\/p>\n<p>This menu has been created to be a visual feast, as well as be gastronomically savoured by diners and guests.<\/p>\n<p>For more information and bookings, contact Granny Mouse on 033\u00a0234 4071 or visit <a href=\"http:\/\/www.grannymouse.co.za\">www.grannymouse.co.za<\/a><\/p>\n<p><a href=\"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-content\/uploads\/2022\/03\/Eaves-March-2022.pdf\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3418 size-medium\" src=\"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-content\/uploads\/2022\/03\/Eaves-March-2022-1-209x300.jpg\" alt=\"Eaves-March-2022-1\" width=\"209\" height=\"300\" srcset=\"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-content\/uploads\/2022\/03\/Eaves-March-2022-1-209x300.jpg 209w, http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-content\/uploads\/2022\/03\/Eaves-March-2022-1.jpg 300w\" sizes=\"(max-width: 209px) 100vw, 209px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cDining is and always was a great artistic opportunity\u201d!\u00a0&#8211; Frank Lloyd Wright New head culinary artist at Granny Mouse Country House &amp; 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. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3416,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/3415"}],"collection":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=3415"}],"version-history":[{"count":2,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/3415\/revisions"}],"predecessor-version":[{"id":3420,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/3415\/revisions\/3420"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/3416"}],"wp:attachment":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=3415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=3415"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=3415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}