On a recent business trip to Paarl, my daughter and I got to enjoy a fine dining experience at the Bosman’s Restaurant, situated at the 5-star luxury Grande Roche Hotel, in the heart of this beautiful town.
The hotel’s location is stunning with its front-row view to Paarl Mountain and endless rows of vines as well as beautiful manicured gardens.
Since it was a perfect summer evening, we sat outside on the terrace. We were welcomed by a friendly waiter, who quickly brought us a glass each of chilled Iona Sauvignon Blanc 2018 while we glanced through their menu and extensive wine list compromising of 218 wines.
Bosman’s Restaurant has a great menu
Though the restaurant offers an à la carte menu, our waiter recommended the Chef’s Choice Surprise multi-course menu with options of three, four and seven courses. Talented Chef, Roland Gorgosilich, and his team combine his Austrian heritage and classical French training to create amazing dishes with locally-procured and seasonal fresh ingredients.
The ambience of this establishment is sophisticated and formal with tables covered with white tablecloths and elegant cutlery.
Our three-course meal began with a Slow Braised Black Angus Beef Cheek with celeriac crème, butter glazed finger carrots, raw marinated rainbow carrots slices and summer truffle jus, was cooked to perfection, juicy and flavorful and this was paired with a red Rhebokskloof Pinot Noir 2011.
Next, we were served a palette cleanser comprising of Cucumber-Gin-Granite and Yoghurt-Lime Mousse with honey pearls, compressed garden cucumber and apple-mint salsa. There are no words to describe it!
Food so good it’s hard to describe!
For the mains, we were served Sous Vide Cooked Springbok Loin – a luxuriously and gamely tender piece of meat served with broccoli-almond puree, panko crumbed mushroom risotto praline, with red port wine, poached baby figs, grilled oyster mushrooms and springbok jus paired with a red Landskroon Cape Vintage 2012.
We still managed to devour the dessert, an Oven Braised Garden Peach with caramelized white chocolate cremeux, buttermilk sorbet, peach mousse, wheat Croquant, and lavender flowers, fruity and light on the palette and this was paired with a 1997 Boplaas Port.
Needless to say, we really enjoyed our evening at Bosman’s Restaurant and can highly recommend them for any occasion or just an even out with special friends!
Reservations are essential. Please call 021 863 5100 or email: email@example.com today.
Enjoy reading this article? For more articles like this click here