On Thursday, my business partner and I were thrilled to be going back to Franschoek for yet another phenomenal and unique culinary experience. After being blown away by Oku, we were delighted to learn that it’s part of a family, with not one, but two sister restaurants. We decided to try Eleven first since they have a tasting menu, and we absolutely love trying a little bit of everything the chef has to offer. The wait and the drive was finally over and we arrived in the heart of the quaint village. The restaurant hugs the corner of the street, and it has a heritage charm about it while still being modern and refined. I love the minimal signage, it gives off that quiet confidence that they know they’re great, there is no need to be flashy. 

“I haven’t had a good cry in a while, but this soup has got me in my feelings. It was so tasty, it evoked some serious emotions!”

Once we made our way to the door, we were greeted by a very friendly host who showed us to our table. We were seated right next to the blazing fireplace, and I had the perfect view of the open kitchen. I love watching the behind the scenes of the masterpieces I was going to be eating, it also adds another level of appreciation. Just like the exterior, the interior is minimalistic and elegant, but natural toned rather than white, and slightly rustic. Kind of like an elevated modern farmhouse. The space was softly lit, with the fireplace adding a warm glow. It was truly the best place to be on a cold winter’s day, with the fire roaring behind me and warming my back. I didn’t think I could get any happier, that is, until I was surprised with a complimentary glass of bubbles and an array of snacks to nibble on while looking through the menu. Yes, this is my idea of heaven. 

Sip, sipping on some crisp bubbles, and pretending like I hadn’t gone through the menu multiple times prior to this visit, we told our waiter we would be doing the tasting option. With eleven courses to come, I thought I would take the opportunity to explore the snacks. I started with the thin and artisanal looking cracker, and dipped it in the creamy hummus. The cracker was crisp and lightly salted, and it paired beautifully with the tahini rich dip. It was very moreish, it didn’t last too long if that doesn’t say it all. I’m normally not such a big fan of green olives, but these ones were meaty and tangy. I may have been converted, or maybe I just need to find out where they’re getting these ones from. Lastly, I got into the spiced nut mix, which was obviously delicious, you can’t go wrong, really.

We began our feast with the bread course. A golden crusted, thick slice of homemade looking bread was presented on a simple wooden plate. It was accompanied by a glowing, speckled quenelle of butter. The smells coming from the yeasty fresh bread and the caramelized onions were to die for. I smothered it with that velvety goodness and it just dissolved right into the pillowy warm cloud. The bread was airy yet dense at the same time, just like a loaf fresh out of the oven, and it was lifted by the sweet and umami flavours in the butter. I also really enjoyed the crunch and nuttiness the toasted sesame seeds had to offer. It was  sweet, savoury, and utterly indulgent. 

Next came the amuse bouche of a beef croquette and a mushroom tart. The perfectly sphere shaped croquette was crisp, golden brown, and finished with a dollop of aioli on top. Warning! It is hot, and it is incredibly juicy. I would highly recommend waiting a bit for it to cool, and eating it in one bite. I made the mistake of trying to be demure and biting it in half. This resulted in me having a meaty juice beard. Not much of an Instagram moment, unless you’re into that. Back to the croquette. It was generously filled with a rich and savoury centre, think slow cooked beef ragu. The mayo balanced out the richness from the meat, adding that necessary sharp tang. Honestly, I would’ve eaten three, after waiting for them to cool, of course. It was time to get involved in the mushroom tart, it was almost too pretty to eat. This dainty flower shaped tart shell was filled with an earthy coloured mousse, and topped with some finely chopped glossy mushrooms, and micro herbs adding a pop of colour. The tart shell was delicate, but held its own and it was buttery, almost shortbread like. The mushroom filling was smooth and deeply umami. This was incredibly indulgent, in the best way. I did enjoy the mushrooms on top, they were sweet and slightly acidic, they played a crucial role in balancing the rich flavours. I really enjoyed this course, I found it to be a lot of fun.

Our next course was elegant and refined, it could almost pass as royalty. It was an oyster, which was dressed with green and red chilli slivers, orange segments, and puffed sorghum. This tiny work of art was served on white pebbles, which made the colours pop even more. The oyster was so meaty and fresh, almost oceanic. I absolutely loved the refreshing flavour from the bold citrus, and the spicy kick from the chillies. Even the sorghum had a part to play, it added a lovely crunchy burst to the tender oyster. 

We are now moving onto a more comforting course of Soupe de Pois. This is honestly probably the best soup I have ever had. A silky, vibrant green bowl of warmth was placed in front of me. At the time, I didn’t think much of it. Don’t get me wrong, it was beautifully presented, especially with the nest of golden kataifi on top. But the idea of soup has never really excited me. It may be due to the fact that I had gum surgery about a year ago that left me needing to be on a liquid diet for two weeks… Or maybe it is because my mom couldn’t cook, well besides one dish, that being chicken soup. I am sure you can imagine how much of that I ended up eating.  So maybe I am just souped out? We digress. This soup was a game changer for me. This creamy, velvety pea base was subtly sweet and buttery smooth. Hiding at the bottom of this soul warming soup was a generous amount of salty, meaty, crispy pork belly bits. It was just heavenly when you got all the elements in one bite. The rich soup, the savoury pork, and then the kataifi just soaked up all the flavours. It was so incredibly comforting but with a refined twist. I haven’t had a good cry in a while, but this soup has got me in my feelings. It was so tasty, it evoked some serious emotions!

For our next course, we were served tuna carpaccio. Let me start by saying this was the textbook definition of melt in your mouth. Before this, I thought something as tender as this fish was a myth. It literally dissolved on your tongue, in the best way possible. I assume this was with the help of the lightly acidic, but perfectly balanced tozazu dressing. This dish was delicate but packed with flavour. I loved the subtle heat from the chilli, the zesty punch from the ginger, and lastly, I loved the sweetness coming from the orange segments. Not only delicious, it was also very visually pleasing, this course had beauty and brains.

After a good amount of food, we had a little break while we sipped on some mocktails. I ordered the ginger mule, which if I do say so myself, was the perfect, most refreshing drink you could have chosen. It almost acted as a palate cleanser. This drink had a strong elderflower profile, it was fresh, and had a syrupy smooth finish. It was giving spa day energy in a mocktail form. While we soaked up the warm fire, digested our food, and rehydrated ourselves, Chef Ryan came over to our table to introduce himself. He told us a bit about the restaurant and their ethos. I was thrilled to learn that they focus on sustainable sourcing for their produce. I think it is so important to look after the environment, especially in this day in age. He then went on to tell us how they have gotten involved in the community. They are committed to workforce development, and equipping their staff with essential skills to grow professionally and personally. This is also why the menu is always changing, it gives everyone a chance to learn and try different techniques. I have so much respect for this establishment, as well as Chef Ryan. Both are true gems.

With a little bit more room in my stomach, it was time for the next course. A sophisticated plate of springbok tartar was served with a parmesan crisp standing tall in the centre of it. Inviting, and rather architectural, this structure was almost begging to be snapped, and snapping is exactly what I did. I crafted the perfect mouthful of the tender meat onto my newly formed parmesan boat. I then sailed it into the perfect little dollops of various aiolis. The gamey springbok paired beautifully with the aged cheesy brittle, and I loved the salty kick the capers had to offer. This dish was bold yet balanced. Rich, sharp, crunchy, and the mayo smoothed everything out beautifully. 

Our next course was the gemsbok tortellini. The plating was moody and rather dramatic with the smooth glossy swirl of sauce, which was contrasted by a generous scattering of crunchy, golden nuts. In my mind, it mimicked a stormy winter's day, or maybe I was just taking notice of the weather outside. What I can tell you is that this is definitely a dish you want to eat on a cold day. The flavours were so warm and comforting, almost grounding. If I am honest, I was a bit hesitant about eating candied nuts with meat, but it really worked. The miso glaze was sweet and smokey, borderline umami caramel, and it was weirdly the perfect pairing to the juicy, savoury gemsbok filling.  I must just add that the pasta was al dente, and it tasted like a very chic Italian granny made them, if that makes any sense. Italian granny? Yes, because the pasta was spot on. Chic Italian granny? Yes, because a traditional one would never mix these flavours… But should!

For mains, or rather, for second mains, I chose the pan seared sea bass. I was pleasantly surprised by the abundant yet elegant plate. You know, like it wanted to impress without trying too hard. Potential date applicants, take notes! Confident, but not egotistical, just like I like them. Sorry, let's get back to the dish. There was a good variety of seafood; crispy skinned seabass, a juicy prawn, and then the clams. I’ve always been on the fence with these little mollusks, but now I know for sure I like them. With all this delicious seafood, I am sure you would imagine it to be the highlight of this dish, here is where you are wrong. The real star of the show was the sauce, and this show had multiple acts. As I made my way through the meal, the sauce’s flavour changed. It started out savoury, and as you ate it, it slowly reduced and caramelized more and more, getting richer and sweeter with every bite. This dish was truly my Prince Charming. 

After a journey through savoury dishes, it was time to change it up to the sweeter things in life. This began with a palate cleanser. I am unsure what it was, but it was incredibly sour and super moreish. It was kind of like eating sour worms, but a sorbet version. I love sour sweets, so I was fully in my element. I pulled a face every bite, and it was very nostalgic.

Dessert was Eton Mess, and it was just so whimsical and theatrical, it had an Alice in Wonderland energy to it. You know, like the Mad Hatter’s tea party? Quirky and chaotic, kind of like me, or so I’ve been told. The colours popped like the Queen of Heart’s garden, bold reds from the berries, classic whites from the meringues. Honestly, I just wanted to play with it, and I kind of did. The spoon became my spade, and I started working on the garden. I absolutely loved everything on the plate. My favourite was the blueberry ice cream, it was tart, bold, and super velvety and cool. It was delicious on its own, but it was fun to dip the biscuit and meringue into it, it added a lovely bit of texture. I had a lot of fun eating this dessert, it felt like a grown up version of making a (Eton) mess with dessert. No rules, just joy. 

Last, but not least, we were served three petit fours. Thankfully, I managed to leave just enough space for this trio. A fruity jelly, a soft rose marshmallow, and a ‘just like your grandma used to make’ crunchie. They were all scrumptious and a perfect way to end a fun filled afternoon.

In short, I was completely blown away by Eleven. From the service, to the food, and even the ethos, I am very impressed. I highly recommend trying it out for yourself, you are in good hands. I cannot wait to do it all again. 

Thank you Eleven! 

Till next time!