(RESTAURANT REVIEW) A Culinary Journey at Eleven Restaurant
The Guide team recently embarked on a delightful culinary adventure at Eleven Restaurant, nestled on the vibrant main street of Franschhoek. Named for its address on Huguenot Street, Eleven showcases an extraordinary blend of contemporary global cuisine with bold, inventive themes. This gem marks Chef Ryan Shells’ third culinary venture, following the success of his Asian-inspired restaurants, Ōku and Yama Asian Eatery, which are conveniently located nearby. Let’s dive into our experience!
The Interior:
Eleven’s interior marries industrial chic with understated elegance. Exposed brick, warm wood accents, and burnished copper create a stylish yet relaxed ambiance. The pièce de résistance is the open-plan kitchen, where you can watch the chefs at work while a cozy fireplace adds a touch of warmth to the evening. This inviting setting perfectly complements the restaurant’s outstanding selection of wines.
The Food:
Our primary reason for visiting was to savor the culinary creations curated by the talented head chef Pieter and his skilled team. Eleven offers three distinct menus, each crafted with the finest locally-sourced ingredients. We opted for the dinner tasting menu, a luxurious 9-course meal paired with carefully selected beverages.
We began with an amuse-bouche, a trio of bite-sized delights that whetted our appetite for the feast to come. The first course featured a fresh and delicious Beer Ciabatta, paired with onion relish and Catalan biltong floss. Next, the Oyster Masala, with its inventive tozazu dressing and cashew nuts, was a breathtaking take on oysters.
Several dishes truly stood out. The “Back to Roots” plate, featuring celeriac, buttermilk, daikon, and baby turnip, paired flawlessly with a Capensis Silene Chardonnay 2021. This dish exemplified a perfect balance of flavours and textures, making it a memorable experience worth returning for. Another highlight was the Tuna Lemongrass with fennel, chili, and salsa verde. The broth was intensely flavoured, complementing the tuna beautifully and leaving us craving more.
The aged beef sirloin was another triumph, with the beef melting in our mouths and the jus enhancing its flavor. If possible, we’d recommend a larger portion—this dish was that good. The Rivoli, with its presentation and unique flavors, was complemented by a velvety Varlhona mousse and citrus ice cream, creating a harmonious and delightful dessert experience.
The Dessert:
A Few Misses:
While most dishes were exceptional, a couple missed the mark. The Patagonia squid with whipped feta, kimchi, and gnocchi felt a bit disjointed, with the kimchi lacking the punch we anticipated. The gnocchi overshadowed the squid, making the dish less cohesive. Similarly, the newly introduced Caponata, while featuring nicely crisped broccoli, lacked a clear direction and didn’t fully come together.
In Conclusion:
Our experience at Eleven was a wonderful journey through innovative and refined cuisine. The team’s knowledge of both food and wine was impressive, making this restaurant a notable addition to the Franschhoek culinary scene. If you’re seeking a memorable dining experience in this picturesque locale, Eleven should definitely be on your list.
