Escape to the Franschhoek Winelands where Grande Provence Heritage Wine Estate is embracing its 17th century culinary roots with a new spring inspired menu brimming with flavoursome delights.
Prepared by passionate head chef Marvin Robyn, the new Heritage Spring Tasting Menu is all about fresh, seasonal produce and heirloom ingredients. With dishes such as ostrich tataki and springbok loin served with mieliepap, chakalaka puree, honey and buchu jus, the new menu is a collection of true South African heritage cuisine.
Chef Marvin describes his cooking style as refined South African classics, bringing new inspiration and modernity to each dish. There is plenty of choice among the starters from a fresh Saldana Bay oyster paired with fynbos infused kimchi, fresh plums, oyster kaiings and dune spinach, to heirloom tomatoes with mozzarella bavarois, basil pesto and Kalamata.
Vegetarians will go wild for the carrot risotto with heritage carrots, blue cheese and white chocolate spooma or fire roasted beetroot with pink beetroot puree, honeycomb walnut praline, chevin and suurvytjies dressing.
For mains, meat lovers will enjoy the beef ribeye with cauliflower, sweet corn, charred cabbage, boerenkaas and truffle oil, or free range chicken breast with stewed apricots, pickle curried onions, cream cabbage and ginger bread jus. The vegetarian option is grilled cauliflower, sweet corn and charred cabbage served with boerenkaas and truffle oil.
For dessert, heavenly blueberry parfait served with white chocolate, toasted marshmallow and berry compote is sure to hit your sweet spot. Just as delicious is the 70% Valrhona chocolate fondant, Amarula crème and apricot served with chocolate sorbet. If you prefer ending your culinary journey on a more savoury note, enjoy local artisanal cheeses served with preserves, crispies, fruit and nuts.