| Asado @ Towerbosch |
 |
| |
Argentinean / South African style
barbeque. The tradition of meat being
the main staple of our menu with fresh or
preserved vegetables and fruit, the exception,
has been part of our history and still lingers
today, when any excuse is made to have a braai
(barbeque). And like the Argentines, it is all
about meat!
Asado is an all-day ritual; large cuts of meat
are spread above a slow-burning wood fire for
several hours and never turned. Towerbosch has
modified this method by first slow cooking the
lamb in an oven, then adding salt and finishing
the lamb over a wood fire until the meat has
caramelised and become decadently crispy (Beef
and chicken are done differently). This is soul
food, without fashion, without decoration, just
true salt and pepper flavours as your
grandmother used to make.
To get the juices flowing, the meal begins with
fresh out-of-the-oven "plaasbrood" with
home-made butter and preserves. This is usually
followed by a hearty soup in the winter, or a flavoursome smoorsnoek or venison carpaccio in
summer. You will be allowed a breather with a
glass of superb Knorhoek Estate Wine before the
carnivorous introduction.
The waiters will fill your table with platters
of slow roast lamb, succulent sirloin from the
braai, golden roast potatoes, sweet potatoes,
grandma's pepper beans, cinnamon roast
butternut, tomato and onion salad with some
white pepper, or a crisp Towerbosch salad. A
brisk walk in the lovely garden will perhaps
leave you with some space for what’s to follow.
The coup de grace will be a baked pudding, for
eg. The all-time favourite, traditional "malva"
pudding with dried fruit stewed in rooibos tea
and if it is still possible to move, helping
yourself to "moerkoffie" quietly brewing beside
glowing embers in the hearth Bookings are
essential!
Asado is only served on Sundays
@ R175 per person
Bookings are essential to avoid disappointment!
Towerbosch is closed Mondays
and Tuesdays
Towerbosch lunches are
served from 12h00 to 14h30
|
|
|
|
