Grande Provence and executive chef Darren Badenhorst, will be offering the ultimate culinary indulgence with a wide range of signature dishes for dads to feast upon this Father’s Day on 19 June.
The starter selection includes the butter-poached BBQ lobster accompanied by xo quinoa sea sand, pickled kombu courgette, ponzu infused cucumber and dill gel, with sweet miron gribiche.
The confit guinea fowl and salt cured duck spindle is another option to choose from, rounded off with a mixed bean ragout, vanilla parsnip, wagyu and estate Shiraz bouillon.
For mains, consider the succulent 18-hour sous-vide Karoo lamb neck, complemented with toasted pearl barley, pickled butternut, local river cress and wild sprouts.
There is even a vegan option of carrot and pine nut purée with charred cauliflower gratin, baked rosa tomatoes, ice pickled radish and vineyard sorrel.
For dessert, get lost in the “chocolate forest” of 80% hazelnut pot au crème, tonka bean semi-freddo, Madagascan vanilla poached shimeji mushrooms, pistachio brittle, white chocolate snow, apple moss and micro basil – a mouthful of pure delight and one of three sweet sensations to choose from.
As an extra spoil, dads will each receive a gift of buchu whiskey liqueur along with a wine-tasting voucher for two, courtesy of Grande Provence.