6 replies on “Restaurant Review: Ryan’s Kitchen lights up Franschhoek cuisine scene”

  1. Hello Chris

    We are glad you enjoyed your evening with us and hope to see you again soon.

    I would just like to comment on Our take on “Contemporary South African”

    South African food appears to be coming back into fashion at the moment. When we first started working on our project almost a year ago now….there were only 2 other places doing a specifically marketed rendition of South African to my knowledge in the area.

    As we change dishes on our menu on a weekly basis, depending on when you have visited…you would have come across a Snoek Smoor, Cape Malay Elgin Chicken Curry, Snysels, Milo Melktert or even a re-invented steak house dish from my youth that I identify with…Chalmar Beef Fillet Madagascar. The Calfs Liver that we did for you was a special request…when we had it on the menu, it was being done with Waterblommetjies and a piquant gooseberry sauce with the berries supplied by allison allen, a Franschhoek local.Pork Belly from Joostenberg.

    My point is, is that I see South Africa being very cosmopolitan and neither Cape Malay nor Afrikaaner kos have a monopoly on the use of the term “South African” food.

    At our restaurant, we will endevour to try and bring a rendition of all the cultural and historical elements of our country to the modern dining table by way of utilizing the ever increasing excellent purveyors and ingredients. Sometimes there will be elements of Malay, sometimes Afrikaans or French or British or Ethnic African,etc.

    A good example would be that it is now white Asparagus season starting. I have recently come across a German couple who have settled in our country and are growing excellent asparagus of both varieties in Kraaifontein. By my line of thinking…there is just no way that I could focus on a malay or afrikaaner slant withregards to this product as those 2 cultures have zilch to do with asparagus historically. So any dish I do will inevitably take on a more european slant. I’m considering partnering it with Duck Proscuitto….produced by the Sean of Aphrodisiac Shack fame in DeVilliers Dorp. I will probably blend in some spice somewhere as I readily acknowlege South Africas position on the historical Spice Trade Route. I utilize a fair amount of spices in general. Nontheless….this represents an aspect of Contemporary South African cooking to me. Grown and/or produced in the country and even more specifically in the region.

    again, we hope to see you soon and if you enjoy Karoo Lamb…we are currently working on a rendition of Biryani that will make an appearance in the coming weeks with the idea of bringing that particular dish to the modern dining table and paying homage to our large Indian culture. lol.

  2. Thank you for your explanation Ryan.

    It is nice to see Franschhoek restaurants like Ryan’s Kitchen and Pierneef a La Motte be proudly-South African. Well done on your continuous menu innovation.


  3. I have just enjoyed a very good lunch here. Just a pity that there was only one other table occupied. Highlights of the meal were the intensely flavoured mushroom soup amuse bouche, the beautifully cooked and melting sweetbreads and a wonderfully light lime souffle. Service was very friendly and attentive, although staff still reach across the customer and surprisingly managed to present the wrong dish to each guest – both the starter and main course! Nonetheless the overall experience was delightful and the food first class.

  4. Thanks for your feedback Michael. I am sure that the service levels will improve over time.


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