Hearty lunch and winter value at The Restaurant at Grande Provence:
Pork and carrot – belly. crackling, kromeski, carrot textures, masala
Hearty lunch and winter value at The Restaurant at Grande Provence
Enjoy the splendour of a sunny winter’s day in the Franschhoek winelands with a hearty lunch and warm generosity in the beautiful surroundings of Grande Provence Heritage Wine Estate.
Taylor-made for locals looking for superb winter value, Executive Chef Guy Bennett has created a special main course lunch paired with a glass of Angels Tears wine for just R200 per person. This welcoming chef’s special, available exclusively during week days until the end of August, includes dishes not found on his regular à la carte menu. His choice of winter mains changes daily and includes sumptuous slow-cooked beef short rib with roasted root vegetables, as well as delicious options for fish lovers and vegetarians.
Chef Guy has wowed Grande Provence guests with his take on modern South African cuisine since heading up the kitchen brigade late last year. His à la carte menu – individually priced for lunch and available as a set three or 4-course menu for dinner – captures his passion for local produce. From delicately gin cured Franschhoek trout and fresh Saldanha oysters to deliciously rich Karoo lamb neck with sweetbreads, tender pork belly, heirloom vegetables and braised beef kromeski, the artistry of this creative chef takes a bow on every plate.
The Restaurant at Grande Provence is open daily for lunch and dinner. The 3-course dinner menu is available at R450 per person or 4-courses at R550. The menu offers pairing suggestions for every dish from the wide range of elegant Grande Provence wines. The winter chef’s special lunch at R200 including a glass of wine, is available during weekdays only.
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