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.

New winter menu sizzles at Grande Provence

Experience the opulence of diverse culinary styles and savour perfection on a plate with the sizzling hot new winter menu at The Restaurant, Grande Provence Estate, Franschhoek.

Drawing from the best local seasonal produce and embracing a variety of culinary styles and cooking methods drawn from around the world, Executive Chef, Darren Badenhorst, lives out his passion exploring more unusual and challenging ingredients, some even foraged by his own hand. Grounded by his strong focus on the visual aspects of food, great depth of flavour and meticulous attention to detail down to the last micro herb, every plate is a culinary revelation for all the senses. 

“Our new menu promises a diverse experience showcasing some rather exciting ingredients. Interaction with our serving staff coupled with the visual aspects of the food allow the elements of this menu to reveal themselves to all the senses, be it sight, smell or touch,” says Chef Darren.

Long, slow cooking times and utilising local foraged and supplied ingredients from speciality purveyors allow Chef Darren to be truly unique in his approach.

Opulent, yet accessible, is what his new winter menu is all about: “I would like our guests to feel challenged by my methods and ingredients while simultaneously imparting a sense of comfort and familiarity of the home style characteristics and depth of flavour. This is the key to satisfying the wide spectrum of nationalities who visit The Restaurant and at the same time staying true to what South Africa as a whole has to offer.”

Diners are spoilt for choice with a starter selection of wild porcini & salt-cured foie gras mousse; confit wild rabbit terrine with a smoked pork belly & bean cassoulet; cured, seared & cold-smoked local trout with candied lemon korokke; and ocean umami risotto of seared scallop, BBQ langoustine, Estate-cured chorizo, asparagus & fennel.

Vegetarians will go wild for Chef Darren’s “Monochrome of forest green”, a woodland of baby courgette, tempura kale, wild herb & whipped tarragon crème, river sprout pesto cups, charred asparagus & pickled mushroom.

A master of sous-vide cooking, Chef Darren’s 12-hour beef cheek with foraged local mushrooms & bone marrow jus gras; and slow-cooked Karoo lamb neck with roast garlic & parsnip purée, minted halloumi & charred baby broccoli are the ultimate winter comfort mains for carnivores. Fish lovers can tuck into either a saffron, coconut & smoked tomato bouillabaisse with sustainable seafood, vanilla & red pepper rouille & toasted sesame sushi dumpling; or the pork crackling encased line fish. The vegetarian option is raclette & baby leek arancini, wild saffron milk cap dusted tofu, truffled vichyssoise velouté & peppery radish sprouts.

To wrap up, there is ample choice with almond & orange calisson, rose water parfait & white chocolate pearls, bitter chocolate hot fondant, toasted cinnamon sponge, popping gold & frozen vanilla anglaise; and molten Comté & Estate amphora fondue, caramelised onion marmalade & guanciale-centred doughnut. For a local twist try the condensed milk terugoule-style sago pudding with frozen pistachio crème, shaved coconut & basil.

To make your dining experience all the more memorable, a perfectly paired Grande Provence wine is recommended for each dish by Winemaker, Matthew van Heerden.

The à la carte menu is served daily with a three-course lunch option at R450.00 per person, and dinner at R725.00 per person with an additional course and other surprises on the night.

An elaborate six-course gourmand dégustation menu is available by prior arrangement. For the ultimate indulgence, Chef Darren hosts a Chef’s Table in the stately Jonkershuis private dining room for a table of six or more.

To book for lunch or dinner at The Restaurant at Grande Provence, call Tel: 021-876 8600 or
e-mail restaurant@grandeprovence.co.za.

2017

Canapé Menu

R 40.00 per canapé

Lunch

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

Traditional French-inspired rustic picnic lunch, in the grounds

R 275.00 per person sharing**
(01 November 2017 – 30 April 2018)

Dinner 

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.