The Restaurant at Grande Provence Heritage Wine Estate has introduced the new menu for the season, bursting with flavoursome dishes.
Diners can choose the three course à la carte lunch, or dinner that includes an amuse-bouche, chef’s taster, palate cleanser and a pre-dessert.
Executive Chef Darren Badenhorst and his team ensure that each meal is perfection on a plate, down to the last detail and micro herb.
Chef Darren is a master of sous-vide cooking and his sous-vide saddle of rabbit, with crisp pancetta, griddled langoustine, cauliflower crème, black garlic and charred corn is a sublime match for the formidable Grande Provence White.
For his griddled marron ceviche, served with Alaskan crab, charred corn and citrus, a glass of Grande Provence Chenin Blanc/Viognier will provide just the right finishing touch.
A meat-free option of parmesan roast cauliflower florets, smoked goats cheese fondue air, porcini popped corn and spiced micro salad, with a suggested pairing of Grande Provence Vignerons Reserve’ Chenin Blanc, rounds off the starters selection.
Diners will have a wide selection to choose from for mains including a baked sea bass with a fennel crust, iced radish, sprinkled with toasted almond and water chestnuts with Grande Provence Chardonnay.
The smoked pea mousse, with pea shoot salad, Japanese truffle, goat’s cheese and crisp Parma ham, also available as a vegetarian option, works beautifully with a cool glass of Grande Provence Sauvignon Blanc.
Dessert will be absolute seduction, with choices including a hot fondant sphere, served with semi-frozen crème anglaise, salted cocoa twig and an Amarula pipette. Equally delicious is the frozen mulberry yoghurt parfait, garnished with liquorish glazed beets, and a port and violet syrup.
With Grande Provence wine recommendations carefully compiled by Winemaker Karl Lambour and Sommelier Khuselo Mputa, you can sit back and relax for a memorable dining experience.