• Fine dining in plush surroundings makes for an unforgettable experience with friends and family this Christmas.

    Darren Badenhorst is the Executive Chef at The Restaurant at the Grande Provence Heritage Estate, and he has composed an exceptional selection of flavoursome festive dishes.

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    Unwind as you soak up the gorgeous scenery as Chef Darren and his team prepare a six-course Christmas meal. They will also be assembling a deluxe buffet dinner to celebrate the New Year.

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    Christmas Eve and Christmas Day six-course meal
    Choices, choices; it begins with the starters. Guests may choose between truffled wild mushroom velouté or Bloody Mary gazpacho.

    Entrées comprise 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.

    For mains, make a choice between 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.

    A feast wouldn’t be complete without a grand finalé. 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 are included in the dessert selection.

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    New Year’s Eve luxury buffet
    Caprese salad of bocconcini with rosemary and parmesan shortbread, micro basil and balsamic caviar to a crab and tiger prawn cocktail with coconut and lemon grass espuma, pickled cucumber and Asian micro salad gets things started at the opulent buffet.

    For mains, help yourself to the ‘live action Mediterranean seafood station’ which includes a selection of fresh, sustainable seafood prepared with your selection of spices and sauces. Also, 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.

    Save space for dessert because you won’t be able to say no to the 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.

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    Grande Provence Heritage Wine Estate
    Anchored in Franschhoek, the estate embraces South African wine heritage, excellent food and luxury accommodation at The Owner’s Cottage and La Provençale. Part of The Huka Retreats, Grande Provence also delights guests with The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop.

    OF NOTE
    When Thursday 24, Friday 25 and Thursday 31 December 2015 dinner: 7 pm. Christmas lunch: 12:30 pm
    Where The Restaurant at Grande Provence Heritage Estate, Main Road, Franschhoek
    Cost Christmas Eve Dinner, Christmas Lunch and Dinner: R950 each per person + optional wine pairing: R500. New Year’s Eve buffet: R1,450 per person
    Contact +27 21 876 8600, [email protected]

    Photography courtesy

    ADVERT2

    Article written by

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