An extended menu and lunchtime trade now give even more opportunity to linger at Eleven, a leading high street restaurant in the winelands village of Franschhoek.
The restaurant has amassed a dedicated following of regulars since opening, thanks to its fresh, unique and diverse offering. This is set against the venue’s location that is immersed in the village’s languid buzz and tranquillity of surrounding vineyard and mountain landscapes.
An extended menu and trade hours allow for greater versatility when planning a visit, either for a quick business meeting with a bite and glass of wine or a longer idle over fine cuisine in a premier setting.
The recent changes have been implemented to not only expand capacity, but also to embrace the changing seasons and ingredients. Lunchtime trade at Eleven has been extended to 3pm.
As for the menu, in addition to the existing offering, Eleven now includes a dedicated a la carte lunch menu of sharing plates, priced between R80 and R150 each.
Dishes to choose from include cured Cape salmon served with lemon verbena, radish, cucumber and coriander; springbok carpaccio with truffle, pickled onion, sorghum and capers; and, Karoo lamb with carrots, potato dauphinoise and kimchi. There are vegetarian options too.
A fusion of contemporary global cuisine and bold themes
Named after its location on Huguenot Street, Eleven presents an exceptional fusion of contemporary global cuisine inspired by bold themes. Stylish and laid-back ambiance is provided by an industrial design incorporating elements like wood, exposed brick, and burnished copper seamlessly integrated with the refinement of delicate flavours and an outstanding selection of wines.
It is part of a group of Franschhoek restaurants comprising Ōku, a Southeast Asian-inspired eatery with décor testament to the elegance and simplicity typical of traditional Asian culture.; and, Yama Asian Eatery, with its main offering of sushi as well as seasonally-inspired Asian tapas.
At the heart of the group’s culinary philosophy lies a commitment to sustainability in sourcing ingredients. A significant portion of produce used in its kitchens is locally harvested from the Franschhoek region as a way of showcasing seasonal freshness.
