Fine dining at

The Restaurant

The Restaurant Menu

Please feel free to choose your courses as you wish - there is no order in the sense of starter, main, dessert. If you feel you would like to start off with a dessert and duck followed by the quail, then this is your choice. Each menu is served with an Amuse Bouche to start with as well as a Palate Cleanser in between which the Chef will fit in with your menu. Our staff will gladly assist with your wine recommendation.

3 courses R 295 | 4 courses R 380 | 5 courses R 450

Minimum 3 courses

Grande Provence Wines

Years of heritage and great wine-making have produced the likes of the award-winning Grande Provence range and the popular lifestyle Angels Tears range.

Our wines are created using classic cultivars of the highest quality. The distinctive vintages that are produced reflect the passion and enthusiasm of the wine-making team at Grande Provence.

The Estate's first flagship wine, The Grande Provence 2005 which is a blend of noble grape varietals, was launched in April 2009 and is exclusively available from the estate. The Grande Provence range consists of Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, and Shiraz.

Sample Menu

Essence of confit Lamb Shank, Rosemary souskluitjie, butternut, pearl barley and Attsina cress

Hot and Sour seafood broth, lime leaf, tomato …baby mushrooms

Sautéed lamb kidneys, seed mustard …warm brioche

Honey Roasted Quail Salad, with Belgium endives and pear … candied walnuts

Green Pea and Shimeji Mushroom Ravioli … mushroom and pea purée, Pernod Artichokes

Duck liver parfait, red onion marmalade, pistachio nuts … walnut and raisin bread

Beetroot Carpaccio with asparagus mousse … tomato jelly

Soft shell crab club sandwich … sauce Gribiche

Herb crusted Beef fillet, deep fried capers … tuna mayonnaise

Seared Gravadlax, apple compote, olive tapenade, baby greens … lemon foam

Seared Yellowfin Tuna, ratatouille, chicken of the forest mushroom and pea shoot salad … red wine reduction

Minute Steak, potato and spring onion rosti, braised oxtail, mushrooms, garlic paste, deep fried herb butter and crunchy bacon lardons

Shank of Springbok, creamed barley, denningvleis stuffed poached pear, puréed callabazza, capponatta … game jus with raisins

Roasted Chicken breast, truffled chicken ballontine, mini chicken and lobster pie, bread dumpling …gingerbread jus

Double Braised Pork Belly, apple and mint cottage pie, grilled Scallop and a hazelnut and apple jus

Braised Lamb neck, winter vegetable and white bean stew …jus gras

Fresh line fish, truffled du puy lentils, chorizo, black pudding and baby calamari tubes stuffed with sticky beef cheeks

Chocolate calzone with orange sorbet … white chocolate vodka shot

Strawberry and black pepper Pannacotta, white chocolate fudge …fig and balsamique parfait

Apple, mint and mango crumble, apple sabayon and apple sorbet

Pear and fennel tart, hazelnut foam … salted caramel ice cream

Gorgonzola latte with cashew and fig salsa … French brioche toast

Prince Albert Regal, olive chutney … walnut bread