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Protégé Restaurant

R295

Culinary 3 plates special

Protégé Restaurant

9,1 (10 reviews)
100%

Culinary 3 plates special R295

Reserve a table

Restaurant Week
Culinary 3 plates special
R295

Would you like to enjoy a culinary and affordable lunch or dinner during the Restaurant Week?

Protégé Restaurant serves a culinary 3 plates special during Restaurant Week.

Don't miss this chance to discover Protégé Restaurant and try their delicious lunch and dinner menu for only R295.

Please note: Seats are limited. Only online bookings will be accepted.

Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
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Restaurant Week Menu:

Choose any 3 dishes for R295
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sourdough, spiced chicken drippings, virgin butter, olives
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protégé umami oysters (3)
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edamame beans, sriracha, sesame
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korean fried chicken, coriander, buttermilk
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springbok tartare, mushroom, black pepper, salsa verde, spiced crackers
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gamefish tataki, coconut, shallot sambal, crispy leek
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asian pork roti, chipotle mayonnaise, miso aubergine
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cape malay squid, spiced apricot, lemon atchar, coriander
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charred brassicas, herb gnocchi, smoked almond, dill
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celeriac risotto, red onion marmalade, hazelnut, truffle
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wagyu dumpling, peanut, szechuan, daikon, smoked bone broth
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cheese and crackers
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baked cheesecake, coconut, cashew, raspberry, lime leaf
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salted chocolate, cocoa nibs, passionfruit
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Restaurant Week Menu – Choose any 3 dishes for R295

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What 10 people say about Protégé Restaurant

9.1
(10 reviews)
Food
9.6
Service
8.7
Atmosphere
9.0
100%
Write a review

7.7 Cuisine 10 | Service 5 | Atmosphere 8

The start of the meal was good but our last course was a disappointment. I requested that the dessert be served after the last dish but both arrived at the same time. The ice-cream had melted by the time we got to eat the dessert and despite asking for a dessert spoon twice, it never arrived. This was pathetic servi...

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The start of the meal was good but our last course was a disappointment. I requested that the dessert be served after the last dish but both arrived at the same time. The ice-cream had melted by the time we got to eat the dessert and despite asking for a dessert spoon twice, it never arrived. This was pathetic service particularly since a 12.5% service tip is automatically added to the bill. The service deteriorated as the meal progressed and the restaurant became busy.

Deidre Prince at Yesterday
Verified

9.7 Cuisine 10 | Service 10 | Atmosphere 9

A perfect dining experience. From start to finish...

Janine Vorster at Yesterday
Verified

6.0 Cuisine 8 | Service 4 | Atmosphere 6

The food is really good. The service was too slow. We sat there more than 3 hours for 5 courses menu.

Gabriella at 05 April 2021
Verified

"Absolutely Amazing"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

The food was amazing! Each course is a journey... the staff were so friendly and welcoming, the service was seamless and fluid... if you're visiting Franschhoek, make sure you book an evening for dinner at Protege

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Fae at 05 April 2021
Verified

"Five star"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Blown away by consistent quality of small plates and service to match.

TdV at 03 April 2021
Verified

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18 Huguenot Rd, Franschhoek 7690 Franschhoek

About Protégé Restaurant

Protégé hits all the spots with a refined, flavour-packed approach to casual fine-dining, a concept that seems to be on the rise lately.
- Lynda Ingham-Brown, Eat Out

About Protégé

Protégé is an exciting new casual fine dining eatery under the guidance of previous Eat Out Chef of the Year, La Colombe’s Scot Kirton.

Scot is proud to be part of the process of recognising young talented chefs and giving them the opportunity to put themselves on the map. In keeping with this, the restaurant was aptly named Protégé.

Jess van Dyk will head the kitchen team. Jess has been working closely with Scot and James Gaag for many years and was most recently the head chef at La Colombe.

The idea with Protégé is to keep it casual and comfortable. Jess is working with local suppliers to keep the menu as fresh and as seasonal as possible. “I could not be prouder of having Jess lead the team. She has given me so much over the years and now it’s time for me to help her achieve her dreams.” says Kirton.

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