Eleven, an underscoring of a dream now made reality by globe-trotting chef-proprietor Ryan Shell and the team at Oku and Yama restaurants in Franschhoek.
Within this stylish and laid-back ambiance, an industrial design incorporating elements like wood, exposed brick, and burnished copper seamlessly integrates with the refinement of delicate flavours and an outstanding selection of wines.
It is part of a group of Franschhoek restaurants comprising ?ku, a Southeast Asian-inspired eatery with décor testament to the elegance and simplicity typical of traditional Asian culture.; and, Yama Asian Eatery, with its main offering as well as seasonally-inspired Asian tapas.
At the heart of the group’s culinary philosophy lies a commitment to sustainability in sourcing ingredients. A significant portion of produce used in its kitchens is locally harvested from the Franschhoek region as a way of showcasing seasonal freshness.
To cater to varied tastes, we provide two distinct menus – a tasting menu and a 3 course à la carte selection. Embracing the concept of hyper-seasonality, we celebrate the 12 distinct seasons of the year, ensuring a truly immersive culinary experience.
We chose the Tasting Menu, paired with a selection of wines from different farms. At Eleven, the experience began with a refreshing glass of Cap Classique, accompanied by complimentary snacks. The Duck Liver Parfait, elegantly sandwiched and topped with kumquat jam, was followed by a Sweet Potato Samoosa, enhanced by a chilli black bean sauce, and a Smoked Snoek Croquette served with a tangy tomato and chilli preserve.
Beer and Bread
This was a delightul introduction to local flavours. Who can say no to bread, beer and biltong! The Beer Ciabatta, golden and crisp on the outside with a soft, airy center, was served alongside a rich Catalan spread, adding a touch of Mediterranean flair. The onion relish brought a sweet, caramelised depth that perfectly complemented the delicate biltong floss, adding a uniquely South African twist. Paired with a cold, smooth Jack Black Lager, the trio of beer, biltong, and bread offered a comforting, satisfying experience, blending bold flavours with a sense of familiarity and warmth.
Oyster
Saldanha Bay Oysters, bursting with fresh ocean flavour were drizzled in a zesty Chilli Masala Ginger Oil that packed just the right punch. To top it off, a sprinkle of curried cashew nuts added a delightful crunch and a hint of spice. This vibrant dish was perfectly paired with a glass of Kloofstreet Chenin Blanc 2022, its crisp acidity and fruity notes dancing alongside the bold flavours of the oysters. A playful, mouthwatering combination that brought the best of land and sea together in each bite!
Back to the Roots
For this course, we were treated to a glass of GD1 Project, a bold collaboration between 10 Franschhoek producers aiming to craft a fresh, more approachable style of Semillon. It was a perfect match for a dish that celebrated the beauty of seasonal ingredients. Imagine delicate layers of celeriac bake, stacked on a bed of crispy onion soil, surrounded by velvety celeriac puree and tangy buttermilk puree. Topped with daikon, baby turnip and a sprinkle of herb dust, each bite was a playful mix of textures and flavours of earthy, creamy and oh-so-satisfying!
Tuna Potage
A perfectly seared tuna dish that was anything but ordinary! The tuna with its delicate pink center, was infused with a vibrant mix of lemongrass, fennel and a subtle kick of chilli. A bright, lemongrass potage soup draped over the top added a zesty burst of flavour that tied everything together. Paired with the elegant Capensis Silene Chardonnay 2022, its crisp minerality and citrus notes danced effortlessly with the dish, making each bite even more delightful. This was fresh, flavourful and packed with personality!
Parmesan Gnocchi
You had me at gnocchi and crispy parmesan crisps, but this dish took it to a whole new level! Soft, pillowy gnocchi sat on a cloud of whipped feta, offering the perfect creamy base. But wait there’s more! A playful mix of tangy kimchi, squid and mayo added a bold twist, creating flavours and textures that kept every bite exciting. Paired with the vibrant Lynx Viognier 2021, its floral notes and subtle spice brought everything together in one harmonious bite. Who knew gnocchi could be this adventurous?
Harissa Cauliflower
Who knew cauliflower could be this much fun? Tender florets roasted to perfection, coated in a nutty, spiced harissa blend, sat proudly on a creamy bed of chilli and onion hummus. Crispy chickpeas added the ultimate crunch, while a dollop of sumac-dusted labneh and a drizzle of tahini brought an irresistible tang. Finished with a sprinkle of fresh coriander for a burst of brightness, this dish was packed with layers of flavour and texture. Paired with the smooth and fruity Waterkloof Cinsault 2022, it was a match made in veggie heaven!
Ravioli
This dish was pure mushroom magic! Delicate ravioli filled with earthy mushroomy goodness, served on a rich, velvety porcini velouté that felt like a warm hug for your taste buds. Slices of king oyster mushrooms added an extra layer of umami decadence, while a sprinkle of mushroom dust gave it the perfect finishing touch. Paired with the bold La Motte Millenium 2021 Merlot-Cabernet Franc blend, the wine’s deep, fruity notes elevated every bite of this mushroom extravaganza!
Caldhame Duck Breast
Picture tender duck breast served alongside a bed of dukkah, with vibrant beetroot, beetroot puree and rich potato fondant adding a pop of colour and flavour. The confit leg croquette brings an extra crunch to every bite. Drizzled with a rich jus and paired with Neethlingshof The Caracal 2020, a blend of Cabernet Sauvignon, Merlot and Petit Verdot, this dish was a flavour-packed adventure that took comfort food to gourmet heights!
Pre-Dessert Treat
Prepare your taste buds for a sweet extravaganza! This sticky date pudding was a melt-in-your-mouth delight, drenched in a luscious rum sauce that added a delightful kick. Crowned with a decadent caramel mousse that was both creamy and dreamy, it was topped off with a crispy cinnamon tuile for that perfect crunch. This pre-dessert treat was a divine indulgence that made the perfect sweet encore to our dining experience!
Valrhona Mousse
Ending off a wonderful experience, this dessert was the perfect conclusion to our tasting menu adventure. The silky Valrhona mousse was complemented by a refreshing citrus sorbet, while dark chocolate soil added a rich, earthy twist. The meringue provided a delightful crunch,m and charred blood orange gave a smoky, tangy flair. Paired with a zesty cocktail named Patrios, a brandy-based creation featuring fresh orange, a garnish of dehydrated blood orange and a hint of ginger. It was a vibrant, multi-layered treat that danced between sweet and tangy, rich and refreshing. An impeccable finale that left us enjoying every last bite and sip!
We had the pleasure of a special tasting featuring the ChanteClair Malbec 2021, made in Franschhoek and matured for 18 months in a mix of first and second-fill French oak barrels. This Malbec impresses with deep black fruit flavours, a rich texture and refined, yet firm tannins. We also sampled the DA Hanekom Langrug Malbec, from Durbanville, which shared the same 18-month French oak ageing. While also rich in dark fruit, it offered an intriguing layer of floral notes and a hint of sweet spice, adding complexity to its profile.
Sweets
This was an extra surprise trio of sweet treats. Decadent macarons, perfectly crisp on the outside and chewy in the middle, accompanied by fluffy, melt-in-your-mouth marshmallows and rich, buttery caramel fudge. This charming trio of treats was the perfect unexpected finale, adding a playful touch of sweetness to round off the meal.
The dining experience at Eleven culminates in a delightful crescendo of flavours, where every dish is made with precision and creativity. The tasting menu in particular, stands out as a highlight, offering a journey through expertly balanced courses that showcase the finest seasonal ingredients.
It’s an unforgettable experience that lingers long after the last bite, making it highly recommended for anyone looking to indulge in culinary excellence. Named after its location on Huguenot Street and 11 dishes on the menu, Eleven presents an exceptional fusion of contemporary global cuisine inspired by bold themes.
For information and reservations
Tel: 021 023 3755 | reservations@eleveneats.co.za
Business hours: Mon-Sun, lunch: 12pm to 3pm & dinner, 6pm to 9pm.
Categories: Eleven Restaurant
