Eleven, a dream fulfilled by globe?trotting chef?proprietor Ryan Shell and the acclaimed Oku and Yama team in Franschhoek.
In a stylish, laid?back setting, wood, brick, and copper meet refined flavors and exceptional wines.
Eleven is part of a Franschhoek group that includes Oku, a Southeast Asian?inspired restaurant reflecting traditional elegance. Yama Asian Eatery complements this with signature dishes and seasonal Asian tapas.
At the heart of the group’s culinary philosophy is a commitment to sustainable ingredient sourcing. Much of the produce comes locally from Franschhoek, showcasing seasonal freshness.
To cater to varied tastes, we offer two menus: a tasting menu and a three?course à la carte selection. Embracing hyper?seasonality, we celebrate all 12 yearly seasons, creating a truly immersive culinary experience.
We chose the tasting menu, paired with wines from different farms. At Eleven, the experience began with Cap Classique and complimentary snacks. The Duck Liver Parfait with kumquat jam preceded a Sweet Potato Samoosa in chilli black bean sauce. A Smoked Snoek Croquette came next, served with a tangy tomato and chilli preserve.
Beer and Bread
This was a delightful introduction to local flavours. Bread, beer, and biltong set the tone perfectly. Beer Ciabatta, crisp outside and airy inside, came with a rich Catalan spread for Mediterranean flair. Sweet onion relish complemented delicate biltong floss, adding a South African twist. Paired with Jack Black Lager, the trio blended bold flavours with comforting familiarity and warmth.
Oyster
Saldanha Bay Oysters, bursting with ocean flavour, were drizzled in zesty Chilli Masala Ginger Oil. Curried cashew nuts added crunch and spice. This vibrant dish paired beautifully with Kloofstreet Chenin Blanc 2022, its crisp acidity dancing with bold oyster flavours. A playful combination brought land and sea together in every bite.
Back to the Roots
For this course, we enjoyed GD1 Project, a bold Semillon collaboration by 10 Franschhoek producers. It paired perfectly with seasonal celeriac bake, layered over crispy onion soil and surrounded by velvety and tangy purees. Topped with daikon, baby turnip, and herb dust, each bite offered playful textures and earthy, creamy satisfaction.
Tuna Potage
To begin with, we savoured a perfectly seared tuna dish that was anything but ordinary. The tuna, with its delicate pink center, carried vibrant notes of lemongrass, fennel, and a subtle chilli kick. Next, a bright lemongrass potage soup draped over the top, adding a zesty burst that tied everything together. Paired with Capensis Silene Chardonnay 2022, its crisp minerality and citrus notes danced effortlessly with the tuna. Finally, the course felt 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
