Executive Chef Markus Schwemberger and his team from the neighbouring Devon Valley Hotel have taken over the management of Seasons at JC Le Roux and offer stylish yet uncomplicated breakfasts and lunches with the emphasis on simplicity and taste. With his classic yet unpretentious style and an inevitable European influence, Austrian-born Markus relishes in creating chic country fare that draws on fresh, seasonal ingredients.
Oysters and bubbly are perfect taste partners and take pride of place on the new Seasons lunch menu. Served fresh daily from the oyster tank, West Coast oysters can be enjoyed either in the restaurant or the trendy new Oyster Bar. There are three delicious options to choose from: Oysters on ice with lemon and Tabasco for the purist; and oysters with prosciutto and balsamic vinegar or with caramelised ginger, shallots and sesame seeds for the more adventurous.
The lunch menu varies in portion sizes from smaller dishes, such as prawn amd lime laksa or the mezze platter, to more substantial options such as chicken and prosciutto or kingklip with basil pesto and potato rösti.
The breakfast menu offers a range of healthy options, or - for the more indulgent - potato rösti or salmon carpaccio, truffle scented scrambled eggs and Benedict-style eggs served with crispy fried prosciutto.
The House of JC Roux is available for private functions and weddings either in the main tasting area with its contemporary feel, or the restaurant and terrace upstairs with spectacular views over Devon Valley and the Stellenbosch mountains beyond. The adjacent auditorium lends itself to small conferences.
Seasons at JC Le Roux is open six days a week between May and October and seven days a week from November to April from 9.30am till 3pm with breakfast served between 9.30am and 11.30am and lunch from 12pm till 2pm.
