The Menus

Dining Options

Menus at The Restaurant showcase the freshest and best quality seasonal produce and are created especially to reflect this strongly held philosophy.

Sensory summer fare at The Restaurant

Whether dining in the elegant interior or soaking up the sun under the oaks in the Sculpture Garden, a visit to Grande Provence Heritage Wine Estate is a sensory joy for the eyes and palate.
Inspired by the time honoured practices and precision of French cuisine, combined with bold flavours of Asia and locally sourced ingredients, Executive Chef, Darren Badenhorst, and his team ensure that each meal is perfection on a plate, down to the last micro herb.
Choose the three-course à la carte lunch, or make it an evening affair with a six-course dinner. With Grande Provence wine recommendations by Cellarmaster, Matthew van Heerden, you can expect a memorable experience.

Chef Darren does not like to be rushed, so taking hours over each carefully prepared dish is his forte. His 18-hour pork belly is one of his signature starters, while dinner guests can opt for his rabbit and confit pulled duck terrine.

Carnivores are spoilt for choice between hot smoked blesbok shank with a toasted coriander crunch, and slow braised beef short rib served with Asian-style pickled mustard and exotic mushrooms for mains. Adding a twist of Asian inspired flavours to excite the palate is one of Chef Darren’s specialties.

Fish lovers will find plenty to tuck into from masala-cured salmon served with a sushi rice dumpling and pickled cucumber, and local tuna yukhoe for starters. For mains, there is a choice between chimichurri-baked local hake served with a celeriac and summer apple rémoulade, and farmed local cob with vanilla and tonka squid ink risotto, Hermanus white mussel and harissa baby squid.

For vegetarians, there is a delicious local oyster mushroom with salt cured BBQ cauliflower, beetroot carpaccio, hay-smoked organic carrots, and butter bean and cauliflower purée. The dinner menu includes an asparagus garden of smoked pea arancini with Danish feta mousse, pea sprout salad and pickled mushrooms.

Dessert is absolute seduction, from caramelised white chocolate pot au crème, to the salted and bitter chocolate golden semi-sphere tasting plate, and a summer berry “ice cream sandwich”.

The cheese course comprising a parcel of baked French brie, pancetta crisp, candied walnuts and sour cream semi-freddo panna cotta mousse brings this culinary adventure to a seductive close.

To book for lunch or dinner at The Restaurant at Grande Provence, call Tel: 021-876 8600 or
e-mail Lunch at R450 per person and dinner at R725 per person is served daily.


Canapé Menu

R 40.00 per canapé


R 450.00* per person – À la Carte and Set Menu

Traditional French-inspired rustic lunch picnic, in the grounds

R 275.00 per person sharing**
(01 Jan. – 30 Apr. 2017 and 01 Nov. 2017 – 30 Apr. 2018)


R 725.00*  – À la Carte and Set Menu

Grande Provence Gourmand Dégustation Menu 

R 1,750.00* per person with wines, including two foreign wines

Chef's Table at The Jonkershuis

R 495.00* per person for lunch, and R 795.00* per person for dinner, minimum of 6 guests.

* excluding gratuity and beverages
** weather dependent

Our dinner menu is served with an amuse-bouche, palate cleanser and a pre–dessert which the Chef, Darren Badenhorst, will fit in with your selection. Please note that the lunch à la carte menu is structured as a 3 course dining experience.

To make a reservation or an enquiry please fill in our Contact Us form and we will respond.