Grande Provence Heritage Wine Estate, part of The Huka Retreats, proudly announces its unique Christmas and New Year’s Eve signature menus, which have been created by award-winning Executive Chef, Darren Badenhorst, to take guests on a festive culinary journey in true Grande Provence style.
Christmas Day presents guest with a decadent 4 course signature menu for The Restaurant, at 12h00 for just R495.00 per person. The culinary experience begins with the option of chilled and truffled cauliflower velouté with charred brioche, wine barrel smoked air or garden pea and pancetta velouté with Danish feta tortellini. The second course presents the option of either, cold smoked marron ravioli with pine nut gremolata, cream of parmesan and garlic chive or ruby trout gravadlax with beetroot aioli and yuzu cured baby root vegetables. For the third course choose between confit turkey and foie gras spindle with juniper and cranberry jam and tonka pomme purêe or free range beef fillet with wild mushroom ragout, caramelised beetroot and onion marmalade. The Grand Finale – the option of either pistachio mille-feuille with 40% mousse, charred coffee husk ice cream, Rooibos and raspberry gel or imported French cheese selection with candied Estate olives and homemade breads and water biscuits.
The New Year’s Eve menu has been created to truly celebrate new beginnings, with five delicious courses starting at 18h30, at R795.00 per person with a glass of bubbly on arrival. Menu options include chilled bloody Mary velouté or Indonesian wild mushroom and braised wagyu short rib broth for the first course, langoustine and daikon risotto with yuzu and coriander espuma or Sauvignon Blanc steamed angel fish with garden peas, pickled and stained baby radish, saffron and lemon grass bisque for the second course, roast quail with caramelised beetroot and crisp pork belly lentils, smoked cauliflower purêe and burnt corn or wild mustard viennoise crusted Karoo lamb loin with sous vide lamb sweet breads, baby root vegetable open tartlet, courgette and aubergine Babaganouche for the third course. The fourth course offer guests the option of Springbok dome with Amarula ice-cream, a dehydrated coconut crumble, minted tea gel, salted caramel mousse and compressed candy pops or summer berry tasting plate and to complete the menu choose between a selection of imported French cheeses and preserves or Comté centred and pancetta wrapped black fig with Brioche French toast, candied walnuts and Comté fondue.
Grande Provence is renowned for its sophisticated celebrations and this year is no exception with entertainment provided by spectacular fire dancers and a DJ to ensure guests celebrate the New Year in true Grande Provence style.
Reservations are essential; please contact 021 876 8600 or email firstname.lastname@example.org.
Grande Provence proudly presents The Owner’s Cottage, La Provençale, The Restaurant, The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop