Bosman's Restaurant - Capetown
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Directions to Bosman's Restaurant
Bosman’s Restaurant at the Grande Roche Hotel in Paarl is acknowledged as one of the top 100 restaurants in the world This Mantis Collection “Hotel in a Vineyard” provides an exquisite opportunity to savour excellent cuisine. In typical Cape wine estate surroundings, and a touch of history and top international service.
This winter, the grande old dame of Paarl, Bosman’s is presenting not-to-missed Sunday lunches in association with featured wine estates where patrons are treated to a gastronomic three course luncheon from award winning chef Roland Gorgosilich. The lunches are complimented with paired wine along with starters and main course per table. This month the featured wine estate is golfer Retief Goosen’s The Goose Wine range. Sommelier Ankush, is also on hand with incredible wine suggestions.
Bosman’s also recently received a Wine Spectator award for its comprehensive Cape wine list while under the Mantis Collection, the hotel was voted one of the top 29 hotels in the world in the coveted Conde Naste Traveller readers Gold Awards for 2010. Mantis is a partner of the Preferred Boutique™ Hotel Group in southern Africa.
Paarl is the “pearl” of the Cape is located about 50kms from Cape Town’s city centre. The large granite rock behind Grande Roche Hotel is second in size to Ayers Rock in Australia, and when there is moisture from either the morning dew or the rain the “pearl” shines and can be seen from miles away. The lands of Grande Roche were granted to the Bosman family in 1707. The internationally acclaimed Bosman’s Restaurant is located in the original Bosman Manor House.
Our 2010 winter lunch consisted of a starter of Seared Tuna Carpaccio set atop an Asian marinated salad with coriander mayonnaise. I loved the seared tuna, but really struggled with the freshness of the pineapple in the Asain salad. It was just too summery for my palate. But I may be alone in thinking that pineapples belong on summer plates only. The main course consisted of a braised duck leg and a jus glazed breast, served with red cabbage and mustard flavoured purée. In my opinion, this was outstanding and exceptionally well presented. A magnifiecnt choice for winter and well suited for a Bosman's lunch. The dessert was a decidedly winter dessert “Mohr im Hend” (Chocolate Pudding) with caramelized nuts and vanilla ice cream.
I always love going to Bosman's because afterwards I feel transformed and invigorated. I am really looking forward to my next visit.
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