Student Whining and Dining : Rising Above the Rest

Ryan's Kitchen

Like their magnificent soufflé, Ryan's Kitchen rises

on the list of the top restaurants in South Africa

It's supposedly rated the best restaurant in Franshoek at the moment which is hard to believe when Le Quartier Francais sits two buildings away however, Ryan's Kitchen has got me convinced because there is little I had that I believe one can compete with.

We started off with complementary pea mousse that came in little pots that replicated a pot plant. The mushroom crumble was made to look like soil and the pea shoot that stuck out replicated the plant. This was a delicious starter that I battled to finish due to it being a bit rich for me.

My Mom, Dad and I ordered three different meals one of which was the Shredded lamb on pap, the fish dish which was done in a cape malay sauce and the chicken with crab legs in a coconut sauce. All the dishes had such an array of flavors and textures which made typical South African cuisine turn into an eloquent 5star meals.

The shredded lamb was soft and melt in the mouth and was done on a pap which could have been soft polenta done in a light tomato sauce. The most equate part of the meal where the small peppercorn meringues which melted in your mouth with a final peppery taste left after dissolving.

The fish was nice thick fresh piece of kingklip which was pan fried and then covered in a red cape malay sauce on top.The meal was light, fresh and the sauce was delicious.

The chicken and crab leg was done in a coconut type broth with a crumble of cashews. The combination of chicken and crab was great and the thai take with coconut and some wasabi was delicious.

The highly acclaimed dish, which according to the Maitre d' will never be removed from the menu, is the granadilla soufflé that sits in triumph high above you in its ramequin. The soufflé was light and airy and perfectly baked to perfection. I honestly still dream about this perfect creation which I could only dream of ever replicating.

Finally the wine I was recommended was a Mount Vernon wooded white which happens to now be the first wooded wine I have ever enjoyed. The recommendations by the sophisticated Maitre d' confirms the service to have been great. Seeing four chefs in the kitchen also made one feel like we were in capable hands.

This restaurant is a place one must try! The Head Chef works both during the Lunch and Dinner shift and therefore one can be sure to experience perfection on either occasion. Don't let this one slip through your fingers. Although quite pricey one can order individual meals rather than pay for the obscene set menu. This is a place for a special occasion where one is guaranteed a great meal.