Escape to the Franschhoek Winelands where Grande Provence Heritage Wine Estate is embracing its seventeenth century culinary roots. Their new spring inspired menu is brimming with flavoursome delights.

Located in the beautiful Franchhoek wine valley, Grande Provence Estate is a break from the bustling Cape. Visitors can enjoy wine tasting and fine dining with a view of manicured lawns and unique sculptures.

Along with their bistro, Grande Provence offers up seasonal menus inspired by the environment. Their newest Spring Heritage menu has a distinctly South African feel, using homegrown favourites such as biltong, mieliepap and chakalaka in new and elevated ways.

We begin our feast with the Cap Classique & Oyster pairing served from the oyster bar under majestic oaks in the estate’s magnificent Sculpture Garden. Three uniquely-dressed West Coast oysters, each offering their own flavour story, are expertly paired with the Grande Provence Méthode Cap Classique.

Three oysters with differing flavour notes are expertly paired with Grande Provence Méthode Cap Classique.

Once our palette’s pleased, we move on to the Spring tasting menu. Prepared by passionate head chef Marvin Robyn, the new Heritage Spring Tasting Menu is all about fresh, seasonal produce and heirloom ingredients.

Chef Marvin describes his cooking style as refined South African classics, bringing new inspiration and modernity to each dish.

Chef Marvin puts a fine dining spin on classic South African cuisine.

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.

With five suggested entrees, there are plenty of choices among the starters. These include the fresh Saldanha Bay oyster paired with fynbos infused kimchi, fresh plums, oyster kaiings and dune spinach, as well as the Heirloom tomatoes, 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.

The beetroot starter is a refreshing start to a meal.

For mains, meat lovers can enjoy the beef ribeye with cauliflower, sweet corn, charred cabbage, boerenkaas and truffle oil, or the free range chicken breast with stewed apricots, pickle curried onions, cream cabbage and ginger bread jus.

The free range chicken dish is perfectly balanced with sweet and savoury notes.

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.

The chocolate fondant is rich yet sweet and delicate.

The new Spring Heritage Tasting Menu is priced at R495 and R595 for three and four courses respectively without wines and from R780 and R880 with an elegant Grande Provence wine paired with each dish.

The oyster and bubbly pairing costs R180 per person. Enjoy daily happy hour oysters at the oyster bar between 17h00 – 18h00 for only R10 each.

Visit The Bistro and shop for a wide variety of delicious treats such as toffees, caramels, infused salts and vintage wines to take home.

To book your table, call Tel: (021) 876 8600 or email [email protected]

 

Picture: supplied

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