Looking for an excuse to drive out to Franschhoek? Situated at 11 Huguenot Street, Eleven Restaurant invited you to a world where fine dining feels both chic and relaxed.
Here, the spotlight is firmly on their Tasting Menu although they also introduced an à la carte menu. Their Tasting Menu celebrates contemporary global flavours with creativity, balance and a touch of playful flair. Each course brings together seasonal ingredients, elegant presentation and unexpected combinations that keep every moment at the table exciting.
Complimentary Snacks
The Tasting Menu at Eleven Restaurant begins with a few delightful surprises as thoughtful extras that arrive before the official course appears. These complimentary bites are small in size but big in flavour, setting a lively tone for the experience ahead and adding an extra touch of indulgence to the table.
Crackers with condiments and olives arrived, inviting us to ease into the moment. This was followed by a warm, indulgent banana bread served with silky home-made butter, a comforting bite that was moreish and felt like home.
Just as we settled in, more tempting morsels appeared to tease the palate. A golden, crispy oxtail arancini paired with chilli aioli delivered deep, savoury richness, while the free-range chicken taco with crisp skin, fresh salsa and jalapeño mayo brought a lively crunch and a gentle kick of heat. Each bite was packed with flavour and personality, offering a delicious glimpse into the creativity and thoughtful balance that would unfold throughout the tasting journey at Eleven Restaurant.
STARTERS
La Colline Egg Spooma
Trout caviar, onion bacon jam
Maison Brut 2021
With the first course about to arrive, a glass of Maison Brut 2021 was poured. Produced in the besutiful Franschhoek Valley, the brut brought freshness and elegance.
Our first course arrived with a touch of theatre. A striking ostrich egg was placed before us and resting on too was a delicate eggshell that held the La Colline egg espuma. At the base sat a rich onion bacon jam, deeply savoury and slightly sweet. Above it was a light, airy cloud like savoury egg foam, finished with a glistening spoonful of trout caviar that added a gentle burst of salinity.
The best way to enjoy this dish was simple. A spoon dipped straight through the layers to capture everything in one bite. The silky espuma, the savoury sweetness of the onion bacon jam and the delicate pop of trout caviar created a mouthful of yumminess. It was paired with the crisp, vibrant bubbles of the brut, the dish felt both luxurious and playful, with the acidity of the wine lifting the richness of the espuma and bacon while the caviar echoed the wine’s fresh, ocean kissed character.
Three Streams Mediterranean Trout
Champagne dressing, avo, pomegranate
Lynx Blanc de Noir 2025
As the next course approached, a glass of Lynx Blanc de Noir 2025 was poured. Produced in the beautiful Franschhoek Valley, the wine was vibrant and expressive with delicate notes that reminded us of candy floss and fresh pomegranates. Its lively acidity and gentle fruitiness made it an exciting partner for the dish that followed.
The Three Steams Mediterranean Trout arrived as a beautifully fresh tartare. The finaly cut trout was lightly dressed in a champagne dressing that lifted the natural flavour while adding a touch of elegance. Jewels of pomegranate dotted the plate, bringing bursts of sweetness and colour, while a silky avo mousse added a creamy element that softened the dish beautifully. Ok the side, a light pomegranate foam introduced another layer of freshness and subtle fruit.
A slice of rustic bread was served alongside, inviting us to bring everything together. The best way to enjoy it was to mix up the artwork then scoop it ip with the bread. Esch bite was fresh and vibrant. The crisp, fruit character of the Blanc de Noir enhanced the delicate trout while echoing the pomegranate notes, creating a pairing that felt bright, playful and deliciously harmonious.
Pineapple And Vanilla Gazpacho(V)
Candy pineapple, wild garlic oil
Rickety Bridge Sauvignon Blanc 2025
The next course brought a refreshing change of pace with the Pineapple and Vanilla Gazpacho. A chilled pineapple soup arrived in a bowl, which is light and vibrant. Small pieces of candy pineapple added bursts of sweetness and texture, while a drizzle of while garlic oil introduced a subtle savoury note. At the side is a scoop of vanilla ice cream which slowly melted in the gazpacho, adding a creamy richness that softened the bright tropical flavours. Almost creating a refreshing palate cleanser.
Alongside the dish we enjoyed a glass of Sauvignon Blanc 2025 from the renowned Rickety Bridge Winery in the beautiful Franschhoek Valley. The wine showed green notes with tropical fruit flavours that picked up the pineapple in the gazpacho. Its crisp acidity refreshed the palate and lifted the sweetness of the dish.
Kalahari Gemsbok Carpaccio
Barigoule dressing, organic micro greens, radish
Holden Manz Chenin Blanc 2023
The final Starter arrived before moving on to the Mains. Thin slices of Kalahari gemsbok carpaccio were laid across the plate. The mest was tender and delicate. The radish added a crisp bite while the light barigoule dressing brought gentle acidity and aromatic notes that lifted the dish. A shard of crisp cheese added texture and a savoury edge, while the micro greens garnished the plate with freshness and a touch of colour.
Alongside the dish we were served a glass of Holden Manz Chenin Blanc 2023 from the Franschhoek Valley. This certified old vine Chenin Block comes from a single block of bush vines planted in 1983, giving this wine depth and personality. The Chenin showed layered fruit with gentle richness and lively acidity. It was paired with the gemsbok carpaccio as the freshness cut through the savoury meat while the wine further complemented the umami notes of the dish.
MAINS
The Mains unfolded in two chapters, adding a layer of excitement to the tasting journey. The first chapter offered a choice between Struisbaai Yellowtail or Dalewood whipped feta ravioli, while the second chapter presented La Combé suckling pig or Kroonstad flame grill beef fillet. We decided to order one of each between the two of us and share. It gave us the chance to experience all the dishes from each chapter and enjoy a wider taste of the menu.
Struisbaai Yellowtail (N)
Pea risotto, sugar snap peas
Great Heart Chardonnay 2023
The mains arrived with a dish that celebrated the freshness of the ocean. Struisbaai yellowtail took centre stage, pan seared until lightly golden on the outside while remaining tender and delicate inside. It rested on a generous bed of creamy pea risotto that brought comforting richness to the plate. Sugar snap peas and vibrant greens added freshness and a gentle crunch, while a scattering of granola introduced an unexpected texture that worked surprisingly well with the dish. A touch of amazi added a subtle tang that lifted the flavours and tied everything together.
Paired with the dish was a glass of Chardonnay from Great Heart Wines. The Chardonnay showed bright citrus and stone fruit with a refined texture that complemented the richness of the risotto. Its freshness cut through the creaminess of the dish while the wine’s gentle structure matched the flavour of the yellowtail, creating a pairing that felt balanced, vibrant and satisfying.
Dalewood Whipped Feta Ravioli (V)
Smoked tomato sauce, confit heirloom tomatoes, basil
Boschendal Merlot 2022
The ravioli arrived with a rich smoked tomato sauce that filled the air with warm, savoury aromas. Each ravioli was filled with creamy whipped feta. Confit heirloom tomatoes crowned on top of the ravioli and added gentle sweetness and bursts of flavour together with gremolata.
This dish was paired with Boschendal Merlot 2022. The Merlot showed soft red fruit with a touch of spice and a smooth, rounded texture. Its fine tannins balanced the richness of the whipped feta while the fruit notes complemented the sweetness of the confit tomatoes.
La Combé Suckling Pig
Roasted plums, organic baby turnips, plum jus
Chamonix Pinot Noir 2023
A glass of Chamonix Pinot Noir 2023 was poured, offering a complex bouquet of berries, spice, sour cherries and violets. On the palate the wine delivered vibrant fruit flavours with elegant tannins that promided to complement the dish perfectly.
The plate featured a succulent piece of suckling pig, tender and juicy, accompanied by a side of turnip purée and plum gel. Roasted plums added sweetness and depth, while pickled onion brought a bright, tangy contrast. A rich homemade jus tied all the elements together that paired beautifully with the soft red fruit snd subtle spice from the Pinot Noir.
Kroonstad Flame Grill Beef Fillet
Baby corn, polenta, popcorn, beef jus
Allee Bleue Estate Pinotage 2024
For the next main course, a glass of Allee Bleue Pinotage 2024 was poured. On the plate it was a playful and textured display of corn. From delicate corn dust to crisp popcorn, charred corn to smooth corn purée and sweet kernels, each element added texture, colour and bursts of sweetness. served alongside polenta topped with greens and pickled onion and the star a juicy beef fillet followed by a rich velvety beef jus. Creamy polenta sat alongside, topped with fresh greens and a tangy pickled onion. The star of the dish was a perfectly cooked beef fillet, juicy and tender, finished off with a rich, velvety beef jus that tied all the flavours together.
The Pinotage paired beautifully with the dishand especially the corn, its soft red and dark fruit notes enhancing the sweetness of the corn while the wine’s structured body complemented the richness of the beef. Every bite offered depth, texture and a sense of theatre that made the dish as much fun to eat as it was to look at.
Palate Cleanser
We refreshed our taste buds with zesty lemon sorbet resting on a delicate buttery crumble, creating a light, uplifting pause before the indulgence of dessert.
DESSERT
La Colline Blackberries
Vanilla panna cotta, chantilly cream, honeycomb
Rickety Bridge Noble Late Harvest 2024
We finished off with a playful finale, pairing the Rickety Bridge Noble Late Harvest 2024 with a colourful and layered dessert. At the centre of the plate sat a scoop of creamy vanilla ice cream, surrounded by silky pieces of vanilla panna cotta topped with vibrant mulberry and raspberry puree and alongside the light chantilly cream. Beneath it all, a delicate vanilla crumble added crunch, while scattered pieces of honeycomb brought little bursts of sweetness. Each bite was a joyful mix of textures and flavours, perfectly lifted by the luscious richness of the Noble Late Harvest.
Complimentary Treats
We wrapped up the tasting menu experience with a delightful plate of cream pastry, fruity jelly and rich chocolate brownie. All enjoyed with a steamy cup of coffee. It was the sweet, satisfying finale to a wonderful tasting menu.
Contact:
Tel: 021 023 3755
Email: reservations@eleveneats.co.za
11 Huguenot St, Franschhoek, 7690
Monday – Sunday
Lunch: 12pm – 2:30pm (last seating)
Dinner: 6pm – 9pm (last seating)
Categories: Eleven Restaurant
