Franschhoek – The Restaurant at Grande Provence –24, 25 & 31 December 2015
Treat friends and family this festive season to an unforgettable fine dining experience at The Restaurant at Grande Provence Heritage Wine Estate in Franschhoek. Executive Chef Darren Badenhorst has put together an outstanding selection of dishes to add festive cheer with his signature twist of dishes bursting with flavour.
Sit back and relax with views of the beautifully designed Sculpture Garden and surrounding mountains as Chef Darren and his team prepare a six- course meal for your Christmas day. They are also preparing a luxurious buffet dinner to welcome in the New Year.
Christmas Eve and Christmas Day six-course meal
For starters, guests will be offered a choice between truffled wild mushroom velouté or Bloody Mary gazpacho.
Entrées include cold smoked tuna tartar with quail egg, pickled radish, spiced cucumber gel and caper aioli or saffron langoustine and pickled ginger risotto with tom yum bisque espuma, lemon grass, coconut and micro coriander.
Chef Darren’s main courses will be the pièce de résistance with a choice of 1-hour sous-vide quail with foie gras and duck liver parfait, southern fried quail lollies, fig pearls, porcini popped corn and charred corn purée, or 12-hour pork belly with baby root vegetables, carrot and cardamom, apple carpaccio and Indonesian soy jus.
Bringing guests to the grand finalé, the dessert selection includes spiced honey bavarois with rose and wild apple, burnt hazelnut meringue, slivered almond crunch, vanilla crumble and summer flower bouquet, or crisp prosciutto and Fourme d’Ambert cannelloni with smoked comté and creamed leek arancini, vineyard grape and estate fig sorbet and iced baby leek salad.
New Year’s Eve luxury buffet menu
The luxury buffet menu for the New Year’s Eve dining experience will live up to its name with caprese salad of bocconcini with rosemary and parmesan shortbread, micro basil and balsamic cavier to a crab and tiger prawn cocktail with coconut and lemon grass espuma, pickled cucumber and Asian micro salad to start things off.
The main menu includes dishes such as a “live action Mediterranean seafood station”, which is a selection of fresh sustainable seafood prepared with your selection of spices and sauces, slow braised Karoo lamb neck with Grande Provence Cabernet Sauvignon and rosa tomato ragout, and Malay-style curry of roast butternut, parsnip and chickpeas with wilted chard and Turkish apricots.
The dessert menu will be a treasure trove of choices, including a chocolate and espresso dish made from fondant crème, aerated espresso, textures of red velvet and vanilla crumble, and spiced summer fruit sorbet with blue cinnamon, poached apple and macerated seasonal berries.
The Restaurant at Grande Provence will be serving the Christmas Eve, Christmas and New Year’s Eve dinners at 19h00, with the Christmas lunch being served at 12h30.
The Christmas, Christmas Eve Dinner and Christmas lunch costs R950 per person with an optional wine pairing of R500. The New Year’s Eve luxury buffet will cost R1 450 per person.
To book your table, phone The Restaurant on 021 876 8600 or e-mail email@example.com.
For accommodation enquiries for The Owner’s Cottage and La Provençale, phone René Jacobs on 021 876 8600 or e-mail firstname.lastname@example.org.
Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage and La Provençale. Part of The Huka Retreats, Grande Provence also offers guests The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.