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Exceptional Recipe of the Week

Chef Oliver Cattermole’s Profile

New Executive Chef at Three Cities Le Franschhoek Hotel & Spa, Oliver Cattermole, has brought a global culinary flavour to this winelands property’s two restaurants. He has spent a decade in the culinary industry, including stints at top local and international restaurants, such as Michelin-starred Le Gavroche and the acclaimed The Ivy Restaurant in the UK as well as working as Sous Chef at Jean Christophe Novelli’s London restaurant, Novelli.

Having worked in the Far East on the luxury Silver Seas cruise liner, Cattermole developed his passion for Asian cooking before returning to London and gaining valuable experience working alongside Europe’s top chefs and under Christian George at Cannizaro House, where he served as Executive Sous Chef in the Common Room Restaurant.

Cattermole’s move to Three Cities Le Franschhoek Hotel & Spa has brought him back to the village where his career began. His aim is for the hotel’s Dish Restaurant to compete with the big names among the Franschhoek and Cape Town dining scene.

Guests can look forward to an intimate dining experience at Le Verger Restaurant, set in an orchard over-looking the Franschhoek Mountains, as well as a new afternoon high tea menu.

He says: “Working in the winelands requires food that is a little rustic but still elegant. In other words, perfect! My food style is modern British/European but in the Cape we have the added advantage of a massive variety of locally sourced products as well as the freedom to grow a large number of healthy, fresh produce on the estate.”

Le Franschhoek has extensive herb gardens, lemon trees and abundance of fennel.

Along with some contemporary takes on classic, traditional French dishes, the new Dish restaurant menu will include the chef’s global culinary influences as well as modern, new cooking ideas. Diners at Dish can expect, amongst others, starters of a salad of foasted beetroots, feta and salted orange with pickled walnuts; ham hock terrine with mustard fruit and white bean purée and; a 36-hour cured beef with chicory cress-salad and ginger mayonnaise. Main courses will include a Provence-style plum tomato tart with mascarpone, beetroot crisps and balsamic; dry aged beef fillet with beer braised onion barley and sauté kale from the garden; thyme roasted chicken breast with parmesan polenta and spinach puree and; a rump of Karoo lamb with minted mash and young carrots.

“I’m a big fan of “under-utilised” cuts of meat such as pork knuckle as well as fresh, ‘alive’ vegetables and flowers from our garden,” he adds.

Desserts include pineapple carpaccio with pineapple confit and black pepper yoghurt with its own brittle; Pimm’s with a twist; classic bread pudding with nutmeg ice cream; and goats curd pannacotta with walnut soil and churned butter milk and beetroot pearls.

At Le Verger restaurant, diners can choose from a delicious selection of new dishes, including oak smoked salmon with fennel cream cheese and garden salad; the house BLT with salt and vinegar chips; Tandoori chicken kebab with cucumber lassi; a glazed rib-eye steak with chimmi-churri salsa; and ale-battered fish & chips with tartar sauce.

Exceptional Recipe of the Week

Our recipe of the week is the delectable Berry and Pistachio Delight.  Treat yourself with this creation from Three Cities Le Franschhoek Hotel and Spa’s executive chef, Oliver Cattermole.

Berry and Pistachio Delight

You will need:

  • Elderflower cordial x 187ml
  • Lemonade x 187ml
  • White wine x 187ml
  • Leaf gelatine x 5 leaves
  • Assorted berries x 1 punnet of gooseberry, black berry, blueberry, raspberry, strawberry and a few mulberries
  • Pistachio nuts x 100g
  • Castor sugar x 50g
  • Mint sprigs for garnish
  • Ice cream x scoop per person
  • Setting tray
  • Cling wrap
  • Conical strainer
  • Blender

Method:

  1. Bloom the gelatine leaves in cold water, and then set aside
  2. Mix the elderflower, lemonade and white wine together and bring to the boil and set aside
  3. Add the bloomed gelatine to the hot liquid and give a gentle stir then set aside
  4. Pass the hot liquid through the strainer and set aside
  5. Carefully line a setting tray with cling wrap, ensuring all bubbles are out and cling wrap is flat
  6. Pour the liquid on to the tray and allow setting in the fridge
  7. Give the berries all a wash and remove any stalks and set aside for plating, take 4 of each of the berries and place in a pan and add the sugar and gently over a low heat, cook the berries till soft, then blitz, then pass through the strainer, use as garnish on the plate very simple coulis
  8. Allow the ice cream to soften and place a scoop for when you are serving.