{"id":95121,"date":"2017-11-06T00:06:37","date_gmt":"2017-11-05T22:06:37","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=95121"},"modified":"2017-11-06T00:06:37","modified_gmt":"2017-11-05T22:06:37","slug":"leeu-estates-the-dining-room-launches-new-summer-menu","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/leeu-estates-the-dining-room-launches-new-summer-menu\/","title":{"rendered":"Leeu Estates\u2019 The Dining Room launches new Summer Menu!"},"content":{"rendered":"<p style=\"text-align: left;\"><b><a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95123\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/621DB61A-916F-49E8-A3E7-5D644849538F.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>Last Monday Leeu Estates hosted writers to try their new Summer Menu, curated by Leeu Collection Executive Chef Oliver Cattermole. The new menu is dominated by dishes created with fresh produce from the estate.<\/b>&nbsp;<b>The new Conservatory added to The Dining Room is also complete, &nbsp;and is set up for meals.&nbsp;<\/b><!--more--><\/p>\n<p>We were invited to the lunch by Leeu Collection Vice President, Marketing and External <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-95124\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/5739B9B0-981E-451D-A3A4-DDD2C11E9C38.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>Relations Nicolette Waterford, and she has an amazing knack of choosing perfect weather days, at 34C, one of the first hot summer days (in the photograph with Leeu Collection <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95125\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/A2CCE4D8-2CF8-4CE3-82EC-3FD38DFBCB19.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>founder Mr Analjit Singh).&nbsp;<\/p>\n<p>Many of us were dressed in black, in solidarity with the Support the Farmers campaign. Nicolette welcomed us to Leeu Estates, one of the properties in the Leeu Collection, and introduced&nbsp;Chef Oliver to us. Chef Oliver walked us through the menu, telling us which ingredients went into each dish, as we were to choose one of three starters, one of three main courses, and one of two desserts. &nbsp;<\/p>\n<p>The Leeu Collection was founded after Mr Singh fell in love with Franschhoek during the 2010 Soccer World Cup, and has grown to include accommodation establishments Leeu House and Le Quartier Fran\u00e7ais on the main road in Franschhoek, Restaurants Marigold and Tuk Tuk Microbrewery, as well as Leeu Estates and the Mullineux &amp; Family Wines cellar and Tasting Room set further back closer to the entrance to Franschhoek. The latter property opened just over a year ago. Internationally the Leeu Collection owns Linthwaite House in the UK, with a hotel to open in London in 2020. In Florence a Leeu luxury hotel is set to open in 2021.<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"O4QhyVupMN\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/accommodation\/long-awaited-leeu-estates-opens-in-franschhoek-love-at-first-sight\/\">Long-awaited Leeu Estates opens in Franschhoek, love at first sight!<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/accommodation\/long-awaited-leeu-estates-opens-in-franschhoek-love-at-first-sight\/embed\/#?secret=O4QhyVupMN\" data-secret=\"O4QhyVupMN\" width=\"600\" height=\"338\" title=\"&#8220;Long-awaited Leeu Estates opens in Franschhoek, love at first sight!&#8221; &#8212; Whale Tales Blog\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>We were served three canap\u00e9s at the table, shared between a number of us:<a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-95129\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/547B1388-CDD6-4ABC-9F0B-F3CEE4D693E6.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p># &nbsp; Courgette (from the Leeu Estates vegetable garden) chips and a tomato dip<\/p>\n<p># &nbsp; Smoked beef \u2018potjie\u2019, containing everything a potjie would, with smoked beef, onion, carrots, and leek.<\/p>\n<p># &nbsp; Whipped Stellenbosch cheddar goug\u00e8res, defined on Wikipedia as a \u2018<i>baked savoury choux dough mixed with <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95130\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F5471700-6C64-460F-9802-00D96B2A9226.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>cheese\u2019,<\/i>&nbsp;on a \u2018nest of straw\u2019 created with the finest pickled onion crisps (photograph).<\/p>\n<p>Fellow writer Llewellyn Lambert and I made sure to order different dishes so that we could taste and photograph each other\u2019s dishes. We met new Leeu Collection Group Sommelier Anton Visser, who moved to Franschhoek four months ago, from Conrad Hilton Pezula in Knysna.&nbsp;<\/p>\n<p>Despite having given up on eating bread, I could not resist the bread basket containing five bread types, <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-95132\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/98695D0B-1E87-40C1-BCED-3F5A53566D9D.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>which we shared at our end of the table:<\/p>\n<p># &nbsp; Seeded bread sticks&nbsp;<\/p>\n<p># &nbsp; Five grain loaf<\/p>\n<p># &nbsp; Mini baguette<\/p>\n<p># &nbsp; Ciabatta<\/p>\n<p># &nbsp; Rye roll<\/p>\n<p>The butters served with the breads were excellent, especially the salted smoked one (smoked with French <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95133\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/AA61523D-6914-4077-B980-3DCB833122CD.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>oak barrel shavings), and the BAS House Red Wine &nbsp;and Babaganoushe butters received acclaim as well.&nbsp;<\/p>\n<p>I had chosen a vegetarian starter, made with butternut (\u2018<i>Garden squash\u2019<\/i>), a slice of cooked butternut forming the foundation on which tomatoes, Buffalo mozzarella, <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-95134\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9-300x300.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/707456A2-13F5-4891-A2A3-EB731CADDBA9.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>grains, and seeds were presented, in beautiful golden sunny colours.&nbsp;<\/p>\n<p>I had persuaded Llewellyn to order the watermelon-cured &nbsp;in Geometric Gin (a new gin brand in which Leeu Collection has an interest) starter, which was accompanied by whipped feta, and homemade bacon. We felt that the gin taste did not come through strongly enough, and that it was a pity that the home-made Bacon was placed on top of the melon, hiding the strong red watermelon colour. The blue plate colour brought out the best in the presentation of this dish. The third starter option was cured yellowtail, served with onions, and a fynbos vinaigrette.<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"ceKYg4YB94\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/geometric-gin-and-symmetry-botanical-tonics-launched-at-the-gin-bar\/\">Geometric Gin and Symmetry Botanical Tonics launched at The Gin Bar!<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/geometric-gin-and-symmetry-botanical-tonics-launched-at-the-gin-bar\/embed\/#?secret=ceKYg4YB94\" data-secret=\"ceKYg4YB94\" width=\"600\" height=\"338\" title=\"&#8220;Geometric Gin and Symmetry Botanical Tonics launched at The Gin Bar!&#8221; &#8212; Whale Tales Blog\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95139\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/CA806E6B-9C09-4D48-9B6A-ABFDC415AEAD.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>My main course was my favourite fish kingklip, which was served with carrots and beetroot, topped with gnocchi, and velout\u00e9 sauce made with white wine and fish stock, a generous portion.<\/p>\n<p>Llewellyn ordered the fingerling&nbsp;(described as small, stubby, finger-shaped potatoes) \u2018tortilla\u2019,<a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-95140\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/837C245D-21FC-4E4C-91F2-5B154617B8AA.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a> R\u00f6sti-like in texture, on which was plated sweet tomatoes, and cauliflower hummus, and unusual set of ingredients in this vegetarian dish. The <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95200\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?resize=225%2C300&#038;ssl=1\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?resize=113%2C150&amp;ssl=1 113w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?w=1250&amp;ssl=1 1250w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/55F664D1-E614-4D3D-84A4-A920CC3CCA33.jpeg?w=1875&amp;ssl=1 1875w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/><\/a>Karoo lamb \u2018<i>skilpadjie<\/i>, a very traditional South African dish of lamb liver wrapped in \u2018netvet\u2019, the membrane surrounding the kidneys, was the third main course option, served with peas, beans buttered potato, and lamb gravy.&nbsp;<\/p>\n<p>With the main courses hand-cut chips with truffle oil and Parmesan were served, but were felt by my table neighbors to not be crispy enough. Large bowls of salad greens from the Estate\u2019s \u2018<i>Bokkie Garden<\/i>\u2019, with aged Boerenkaas shavings, pickled onions, radish slices, beetroot slices, and toasted seeds, accompanied the main <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-95142\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/F7E16AFE-165A-4F5B-8857-95968120CEB4.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>courses, shared by groups of diners.&nbsp;<\/p>\n<p>I chose the passion fruit souffl\u00e9, perfectly and deliciously made, was served in a beautiful copper dish and was served simply&nbsp;with white chocolate ice cream, a highlight ending to the Lunch, and accompanied by a perfectly made dry cappuccino. Llewellyn is not a dessert eater, but <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-95143\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?resize=640%2C640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2017\/10\/D21806FC-738F-4696-83FD-7BC279F94D5E.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>ordered the Valrhona chocolate fondant, offered with rum and raisin ice cream, a chocolate meringue shard, and cocoa nibs, which we shared parts of. We both loved the ice cream of this dish.&nbsp;<\/p>\n<p>In the media release Chef Oliver explained his Summer Menu approach: \u2018<i>The focus of our new summer menu is simplistic elegance. This means the core ingredient in every dish will be the star on the plate. From the core ingredient, we simply build on to create a modern South African dish, but the emphasis will always be on farm to table taking the produce and treating it simple yet getting the best flavor and texture out of it\u2019.&nbsp;<\/i><\/p>\n<p>I liked the variety of summer dishes offered on the new Menu, and it appealed to my far more healthy eating approach.&nbsp;<\/p>\n<p><b>Disclosure<\/b>: &nbsp;Our Media pack contained a loaf of ciabatta, a container of the BAS Red Wine butter, and a butter knife.&nbsp;<\/p>\n<p><b>The Dining Room, Leeu Estates,<\/b> Dassenberg Road, Franschhoek. Tel (021) 492-2222 www.leeucollection.com Twitter: @Leeucollection Instagram:@leeucollection&nbsp;<\/p>\n<p><b>Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein<\/b><\/p>\n<p>\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n<p><span style=\"color: #0000ff;\"><b>Review procedure<\/b>: In general I pay for all meals, and such restaurant feedback is denoted with \u2018Restaurant Review\u2019 in the headline. Should I be asked during my time in the restaurant, I will share my feedback with the restaurant manager and\/or chef. I evaluate the booking procedure prior to arrival, the arrival welcome, the water offer, the decor, the table decor, the menu appearance and accuracy, the winelist appearance and accuracy, the meal, the making of the dry cappuccino, the bill accuracy, and any other feedback which may be of use to both the restaurant and the diner. Should I be invited to try a new restaurant or a new seasonal menu, I will disclose this and the Blogpost will not be called a Review.<\/span><\/p>\n<p><span style=\"color: #0000ff;\">My policy is to be honest at all times in what I document, without malice or agenda, as I experienced the restaurant. I openly make notes in my book, and photograph the dishes, often at the pass to obtain the best lighting. I do not wear disguises (yet). I do not use aliases if I have to reserve a table. Meeting and speaking to the Chef is a highlight of a restaurant visit. I am happy to meet with a restaurant to discuss my feedback.<\/span><\/p>\n<p><span style=\"color: #0000ff;\"><b>I do not make any income from my Blog, and therefore can never be compromised in a Review or story.<\/b> I would not charge for any interaction with a restaurant, wine estate, or other supplier. I Instagram most of my photographs and use these in my posts. I Tweet and Facebook links to my Blogposts after publication.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last Monday Leeu Estates hosted writers to try their new Summer Menu, curated by Leeu Collection Executive Chef Oliver Cattermole. The new menu is dominated by dishes created with fresh produce from the estate.&nbsp;The new Conservatory added to The Dining Room is also complete, &nbsp;and is set up for meals.&nbsp;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3],"tags":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.5 - aioseo.com -->\n\t<meta name=\"description\" content=\"Last Monday Leeu Estates hosted writers to try their new Summer Menu, curated by Leeu Collection Executive Chef Oliver Cattermole. The new menu is dominated by dishes created with fresh produce from the estate. The new Conservatory added to The Dining Room is also complete, and is set up for meals. 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