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Restaurant @ Glen Carlou

Published: 01 Apr 11
 

SAUCY DINING

Swellendam restaurant The Red Hen proved too small for chef Hennie van der Merwe. He’s now luring repeat diners at Restaurant @ Glen Carlou near Paarl. His tastily crafted plates have a Boland twist. “I keep to the classics with a French underlying element. I like my sauces to be quite flavourful,” says this chef trained at The Culinary Academy who was mentored by Phil Alcock at Cellars-Hohenhort before cheffing on-board cruise liners. The creative menu offers starters at R40 to R60 and mains average at R95. Sample from smoked trout and asparagus with creamy mussel sauce to meat and game trios, or roasted quail with Chardonnay jus. Not to be missed: Hennie’s confit duck leg on lyonnaise potatoes. Children’s menus available.

 

Simondium Road, Klapmuts; tel 021 875 5528.

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