New spring dishes grace the table at Grande Provence

Escape to the Franschhoek Winelands where Grande Provence Heritage Wine Estate is embracing its 17th century culinary roots with a new spri...

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. 

Fire roasted beetroot, pink beetroot puree, honeycomb walnut praline, chevin with suurvytjies dressing
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. 

Chef Marvin Robyn 
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. 

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. 

Free-range chicken breast, stewed apricots, pickle curried onions, cream cabbage and ginger bread jus 
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. 

Springbok, mielie pap, chakalaka puree, honey and buchu jus 
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. 

70% Valrhona chocolate fondant, Amarulla creme, apricot with chocolate sorbet 
The new Spring Heritage Tasting Menu is priced at R495 and R595 for 3, 4 courses respectively without wines and from R780 and R880 with an elegant Grande Provence wine paired with each dish. To book your table, call Tel: (021) 876 8600 or email reservations@grandeprovence.co.za.





Issued by: GC COMMUNICATIONS
Pictures: SUPPLIED



©2019 Herman Lintvelt - WineTourismZA 

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