Restaurant Week
Delicious 3-course dinner experience
R545
Would you like to enjoy a culinary and unforgettable dinner during the Restaurant Week?
Sauvage Restaurant serves a delicious 3-course dinner experience during Restaurant Week.
Don't miss this chance to discover Sauvage Restaurant and try their delicious dinner menu for only R545.
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:
Chef Kyle Norris is known for his inimitable flair and contemporary take on favourites. His cuisine is inspired by the garden, with many of the ingredients grown on the property – expect the plentiful citrus and herbs to find their way to your plate.
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STARTERS
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ROASTED BONE MARROW
De-hydrated oyster mushroom | Lavash | Spring onion oil
SMOKED BABY BEETS
Black salt melba | Nasturtium crumb | Pickled Quail egg | Kombu
CURED SALMON
Rhubarb slaw | Pickled waterblommetjies | Lemon drops | Dill crème | Black caviar
BAKED CAMEMBERT
Warm turkish date | Poached fig | Pumpkin seed | Pumpkin tuile
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THE MAIN EVENT
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CHERRY CURED DUCK
Celeriac puree | Flavors of hazelnuts | Pressed potato | Popped pearl barley
SEARED SEABASS
Lemon pea purée | Pickled cucumber ribbons | Classic velouté | Herbed oil
SADDLE OF VENISON
Baked sprouts | Caramelized shallots | Tepache chutney | Romanesco
JERUSALEM ARTICHOKES
Burnt leek roulade | Pine needle oil | Yoghurt | Black truffles | Pak choi
AGED BEEF FILLET
Red mole | Grilled corn purée | Marrow butter | Plum and port jus | Turnips
CRISPY CALAMARI
Nduja sausage | Smoke tomato broth | Semi dried chorizo | Sweet piquante
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DESSERTS
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DECONSTRUCTED HERTZOGGIE
Apricot granola | Rooibos candy | Toasted coconut marshmallow | Apricot mousse | Apricot preserve
HIBISCUS AND RASPBERRY
Hibiscus pressed watermelon | Raspberry gel | Aerated strawberry chocolate | Macerated raspberries | White chocolate biscotti
TONKA BANOFFEE
Banana malva pudding | Dark chocolate wafer | Tonka bean cremieux | Caramel mousse | Burnt meringue
MFULA MFULA
Coconut parfait | Pineapple beer curd | Grilled pineapple | Coconut crumb | Dried pineapple | Passion fruit mousse | Pineapple chili salsa | Coconut snow
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FRIANDISE
“When the pastry chef is left unsupervised - magic happens!
A sweet selection of bite-sized morsels to end your meal.”
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3-Course Dinner Menu | R545
Reserve a table Reserve a tableWhat 8 people say about Sauvage Restaurant
| Food | |
| Service | |
| Atmosphere |
Food was just excellent!
we had a delicious dinner at Sauvage. From tasty food, excellent service and cozy atmosphere. I will recommend everyone to who are celebrating a special occasion to visit Sauvage.
We were eigh diners and given a table on a walkway through an arch outside the main dining room. Looking out to the garden all you could se was the shached chairs against the glass. The coridor led to a general sitting area - the space was very noisy and unlike the restaurant which was interestingly decorated - ba...
Read full reviewWe were eigh diners and given a table on a walkway through an arch outside the main dining room. Looking out to the garden all you could se was the shached chairs against the glass. The coridor led to a general sitting area - the space was very noisy and unlike the restaurant which was interestingly decorated - barren and dull. Perhaps because we were outside the main area - there was no service. I went up to the waiters station on four occasions seeking service. I spoke to the manager and the service changed but too late to make it a very poor experience overall.
Celebrated our 25th Anniversary at Sauvage last night. We had a lovely evening and really enjoyed the food and the virgin cocktails. The half circle booth was perfect for a romantic evening and the staff was very friendly and attentive.
We had the 3-course restaurant week special dinner to celebrate my husband's birthday. The food was spectacular, from the bread course, amuse bouche, creamy baked camembert as a starter, the succulent beef fillet as main and the very interesting deconstructed Hertzoggie as dessert. My husband also got a special extr...
Read full reviewWe had the 3-course restaurant week special dinner to celebrate my husband's birthday. The food was spectacular, from the bread course, amuse bouche, creamy baked camembert as a starter, the succulent beef fillet as main and the very interesting deconstructed Hertzoggie as dessert. My husband also got a special extra birthday dessert surprise of decadent chocolate brownies. The restaurant is beautiful and the service was fantastic. Definitely worth visiting.
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About Sauvage Restaurant
Cuisine: French
Decorated with elegant fabrics, tall candles and a regal grand piano, Sauvage offers an evening of dining like no other.
Located within the ornate walls of Le Franschhoek Hotel & Spa, Sauvage provides a unique journey for the palate. Magnificent high ceilings create a spacious and refined atmosphere, complementing the delicate feast on offer.
Enjoy the sophisticated finishes and soft lighting as you indulge your senses with the mouth-watering menu. Our award-winning wine list boasts some of the most delectable wines of the world-renowned Franschhoek Wine Valley.
Spoil yourself with breath-taking views and exquisitely crafted courses.
KYLE NORRIS
Head Chef
Chef Kyle Norris comes from anywhere but the wild - he has an impressive track record and is known and admired by many residents and restaurant regulars in the Franschhoek Valley in the Western Cape.
His cuisine is inspired by what grows wild in the garden on the property and on the mountains. Expect the plentiful citrus and herbs to find their way to your plate. Kyle and his committed team work together to conceptualise interesting flavour combinations, ensuring that dishes and their premium ingredients are carefully prepared from scratch. Infinite care is taken to source the best produce locally. Colourful and playful, his cuisine is always innovative – that’s why he is affectionately known as the Crayola chef!
Restaurant Week Special
Restaurant Week Special
Restaurant Week Special
