By the time my dinner companion arrived the food smells that permeated the restaurant had awoken my appetite. We selected the tasting menu with wine pairings. I appreciated the chef’s versatility. He seemed to prepare venison with the same apparent ease with which he prepared fish in spicy coconut milk in a bag. The South African wine pairings kept up the pace.
The tasting menu was fun and diverse with a pretty presentation and out of the ordinary plates to match. Because of the chef’s fondness for hot foods I struggled with the meal. I would recommend the restaurant to friends with a preference for hot dishes seeking a casual dinner venue in Franschhoek.
Executive Chef Ryan Smith
Handicapped Access According to a representative, the restaurant welcomed handicapped guests.
Location Off the main street in the village of Franschhoek in the Western Cape’s Winelands Region.
Opened-Renovated Ryan’s Kitchen opened June 2010. The restaurant moved to new premises November 2014.
Owned And Managed Ryan and Lana Smith
Size The restaurant with a staff of 12 had seating capacity for 50 guests inside, which was about six hundred square feet in size, and 30 outside.
Type of Restaurant Contemporary South African
Special Menus The restaurant offered a four-course tasting menu for 465 rand and 665 rand with wine pairing. There was also a nine-course Tastes from South Africa (for everyone at the table) tasting menu for 650 rand also available with wine pairing for 900 rand.
The chef prepared Kingklip, lemongrass, coconut, lime-cooked in a bag for me. It was one of my favorite dishes that night despite the strong chili content that allowed me to only taste it. It was served with Lynx Viognier. Lime sorbet helped us transition to the next courses. We had Springbok Rump, seaweed crust, apple-fennel puree, glazed chicory, shallots served with Rickety Bridge Shiraz; and The Free Range Beef Sirloin, Durban Spices, spinach curry, smoked potato, and wafers was served with Dunstone Merlot.
For dessert there was Licorice Sugar Cannelloni, orange Espuma, licorice ice-cream served with Graham Beck Rhona Muscadel and Paw-Paw (papaya) Soufflé, buffalo yoghurt ice-cream served with a Nederberg Noble Late Harvest.
Number of Visits One
Photos and Article by Elena del Valle
Service Staff, mainly Lana and one server, were friendly and attentive.
Would You Dine Eat There Again-Recommend It? Probably not, mainly because of the restaurant’s emphasis on chili and hot dishes.