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Epice
Attributes
- Romantic
- Gourmet Guide Plated
- Reviewers' Choice 2022 - Top 20
- Reviewers' Choice 2023 - Top 50
Bookings for EAT SLEEP DRINK Franschhoek open on 1 May 2024.
Epice - derived from the French word Épice meaning spice (and is pronounced eh-peace) - is an intimate fine dining restaurant located at Heritage Square, Franschhoek (opposite Leeu House)
“The restaurant menu will revolve around spices, but that doesn’t necessarily mean spicy hot - think of vanilla and saffron, or cinnamon and nutmeg, too,” says Scot Kirton, Chef Proprietor of La Colombe.
Heading up the kitchen, head chef Charné Sampson is no stranger to refined, cutting edge cuisine- until recently she was the sous chef at La Colombe and is another one of Scot’s protégés to spread her wings. A graduate of Silwood, Charné also honed her craft in the kitchen of The Restaurant at Waterkloof and The Test Kitchen.
Gourmet Guide Description
An integral member of the La Colombe family, Epice chef Charné Mouton has made her mark on the main road of Franschhoek for working her magic with spices in multi-course menus. The cocktail-mocktail trolley is the first lavish touch, but you can choose MCC, beer or cider to kick-start your experience. Charné presents and explains 36 spices that will be crafted into her inimitable dishes. Every dish has a pivotal spice or spices, but they are so instinctively combined that nothing dominates.
As you peruse the wine diary an amuse bouche will be presented. Look carefully in the artful greens and you will spot three tasty bites, plus a vindaloo sauce on the side. The bread course is her stunning signature…a brass plate presented with oils and spices in which you wipe your bread to scoop up the flavours. Diners are invited to the open kitchen for one of the courses, to witness poetry in motion. Tableside service is plentiful, like the bounty of palate cleansers like tangerine and spekboom or star anise and lemon.
Cross your fingers that the main course is her springbok with parsnip, beetroot and black cardamom. Before dessert there is an exemplary presentation of cheeses with moreish preserves and jams. It’s the dainty wafer cylinders filled with milk tart, ‘Ouma se melk tert’, that will take you on an emotive journey to Charné’s childhood.
Choose from the full spice or reduced menu. Know that the vegan and vegetarian options are equally enthralling, and that every dish will have you applauding for more.
Reviews (1946)
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Alex H. Dined: 3 days ago
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Wendy S. Dined: 6 days ago
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Nikki E. Dined: 1 week ago
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Brock C. Dined: 1 week ago
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Shannon K. Dined: 1 week ago
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KAZUHISA M. Dined: 2 weeks ago
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Roberta C. Dined: 2 weeks ago
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Michelle R. Dined: 2 weeks ago
