Treat friends and family this festive season to a Franschhoek fine-dining feast at Grande Provence Heritage Wine Estate December 24, 25 and 31. Painted with the perfect backdrop of the Sculpture Garden and surrounding mountains, The Restaurant at Grande Provence offers guests a lavish four-course Christmas Day menu prepared by Executive Chef Darren Badenhorst. To welcome in 2017, a luxurious New Year’s Eve buffet will sustain you till the magic hour.
Christmas Eve and Christmas Day four-course feast
For starters, guests can tuck into a choice of cold-smoked Angus beef tartar or saffron-cured burrata. For the entrée, there’s a choice between the 24 hour beetroot-cured local trout or BBQ langoustine. Meat lovers will enjoy the braised Karoo lamb neck for the main course while the pan-seared local cob is available as a seafood option. For the ultimate festive finish, the dessert comes with a selection of caramelised white chocolate pot au crème served with an aerated vanilla sponge, hazelnut crémeux, salted caramel popcorn and rose caviar, or a colourful display ofsummer berries, indulgently paired with a variety ofhandmade chocolate.
New Year’s Eve luxury buffet
Throw caution to the wind and bid farewell to 2016 with a lavish New Year’s Eve buffet. You will be spoilt for choice with BBQ langoustine served with an avocado emulsion and the famousGrande Provence coronation chickenfor as a starter. Vegetarians have plenty to indulge in from Chef Darren’s signature deconstructed Waldorf or Italian burratasalad, to the pickled roasted and smoked baby root vegetable saladserved with truffledgoats cheese labneh. With an assortment of freshly baked estate breads served with lashings of butters and other delicious toppings, be sure to come with a healthy appetite.
For mains, Chef Darren is stepping up the pace with his “live action Mediterranean seafood station”, a selection of fresh sustainable seafood prepared with your choice of spices and sauces.
Meat eaters can look forward to slow braised Karoo lamb neck with Grande Provence Cabernet Sauvignon and rosa tomato ragout, chicken Makhani made with traditional Durban spices and sambals, or free-range duck served with orange-glazed rainbow carrots and gin-braised and blackberry compote. The vegetarian options include tender stem broccoli served with baby asparagus, griddled courgette, new spinach salad and wild sprouts, smoked porcini pommes duchesse, salt-cured and parmesan-roasted cauliflower floret gratin, and“Nasi Padang”, an Indonesian-style coconut-steamed rice.
As a final indulgence to wrap up the year, the “ice cream nostalgia” offers a flashback of artisanal ice cream and sorbet. Chocolate lovers can look forward to the caramelised white chocolate pot au crème followed by coffee served with rose and white chocolate, chocolate trufflesandcoffee crèmes. If you prefer ending your food extravaganza on a more savoury note, Chef Darren will stack his cheese trolley with the finest French and local artisanal cheeses.
The Restaurant at Grande Provence will be serving both the Christmas Eve and New Year’s Eve dinners at 7pm, with the Christmas lunch served at 12pm.
The cost of the Christmas lunch is R1 175 per person, whilst dinner, with a few additional festive surprises, is R1 590 per person. Both meals include a handmade Christmas cracker, a glass of Grande Provence wine and canapés on arrival. The New Year’s Eve luxury buffet is served at R1 950 per person and includes a welcome drink, a complimentary glass of sparkling wine and a night full of entertainmentfrom African face painting, to magicians and fire dancers.
Booking is essential, phone The Restaurant on 021 876 8600 or e-mail email@example.com. For accommodation enquiries for The Owner’s Cottage and La Provençale e-mail firstname.lastname@example.org.