Taylor made for locals until the end of September, the winter offer entails a two-course lunch for R395 per person and a three-course dinner at R595, both including a complimentary bottle of Grande Provence wine per couple.
Opulent, yet accessible is what Executive Chef Darren Badenhorst’s winter menu is all about. Culinary gems on the starter menu include wild porcini & salt cured foie gras mousse, confit wild rabbit terrine, and cured, seared & cold smoked local trout. Vegetarians will go wild for Chef Darren’s “Monochrome of forest green”.
For mains, Chef Darren’s 12-hour beef cheek and slow cooked Karoo lamb neck are absolute winter comfort food for carnivores. Fish lovers can tuck into a hearty seafood bouillabaisse, or the more adventurous eater will love the pork crackling encased line fish.
The star of the dessert selection is the picture perfect almond & orange calisson with rose water parfait, or try the bitter chocolate hot fondant. For a local twist, the condensed milk terugoule-style sago pudding with frozen pistachio crème will hit your sweet spot.
Until the end of September, winter visitors to the Cape Winelands can take advantage of the Grande Provence Heartland Offer and stay over at special winter rates at either the luxurious Owner’s Cottage or the secluded La Provençale Villa in the Vineyards for families or group bookings.
For restaurant bookings call 021-876 8600 or e-mail firstname.lastname@example.org. For accommodation and more information on the Heartland Offer e-mail email@example.com or visit www.grandeprovence.co.za.