About Our Menu

Our food is about building good relationships with our suppliers, supporting local farming practices, small producers, and artisans, creating a network of professionals that share the same vision; to progress and inspire. Incorporating a healthy and medicinal element in our cuisine for wellbeing is part of our dishes.

Having a fundamental understanding of classical cuisine, using local ingredients and exploring new techniques; with this, we can create a unique experience.

Sourcing our ingredients and knowing the provenance of an ingredient; is just as important as utilising them to their full potential. Being resourceful in our cooking approach creates a dialogue between our team and other artisans, this is an important step in the creative process.

JANSE AT HOME

In August we celebrate women’s month and have created a special menu for you to enjoy at home every Thursday of the month.It is only available for delivery within a 15km radius.

Please email Arno at arnojansevr@gmail.com to order Female Forward Feasts!

Female Forward Feasts

{August Women’s Month}

FEATURING LISA & LIEZL FROM JANSE & CO

A celebration of woman in food and wine, through a collaboration by five kitchens in Cape Town. Cape Town has a vibrant and diverse culinary scene, which we are all proud to be a part of.

This women’s month we want to mark our diversity and offer our patrons a variety of special experiences. On each Thursday during August you can celebrate with us by enjoying the unique approach and concept of the different chefs that all add to the culinary and vinous diversity that our city has to offer.

Lisa is our sous chef & Liezl is the pastry chef. Lisa has been a part of the Janse team for almost 15 months now. Liezl is Arno Janse’s partner & has been part of Janse & Co since the start of the business. Together, these talented chefs, have created a unique 4 course tasting menu including a non-alcoholic aperitif.

Their menu is paired with Hazendal Chardonnay 2017 & Pinot Noir 2017. The Hazendal Vineyards are relatively small and give rise to premium quality, niche wines. Hazendal’s winemaker and viticulturist, Clarise Sciocatti-Langeveldt, believes that more work should happen in the vineyard than in the cellar. She deliberately does not overwork the wines in order to preserve the flavour and keep the wines as elegant as possible. During harvest, the grapes are cooled down, de-stemmed, crushed and then fermented. Oak contact is kept to a low- to medium-toast and is merely there to introduce freshness.

Menu

6, 13, 20 & 27th August

1st Course
Beetroot Focaccia, Camembert & Golden Beet Whipped Butter, Olive Oil Butter with Fish Floss.
Beetroot Kvass Aperitif.
2nd Course
Potato Gnocchi, Wild Mushrooms, Truffle Shavings, Waterblommetjies, Oxalis.
{Wine Recommendation Hazendal Chardonnay 2017 R300}
3rd Course
Confit Duck leg, num num & persimmon glaze wrapped in savoy cabbage with Cape Malay Pickled artichokes.
{Wine Recommendation Hazendal Pinot Noir 2017 R470}
4th Course
Custard Apple, Almond, Pellargonium and White Chocolate Terrine

R375 per person

To book please email Jade at reservations@janseco.com