Grande Provence: Heritage Spring Menu is a Wow!

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ostrich tatak gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Ostrich Tataki, cucumber, sriracha and onion rings by Grande Provence Head Chef Mervin Robyn

Grande Provence Heritage Wine Estate is embracing its 17th century culinary roots with a new spring-inspired menu brimming with flavoursome delights. All the more reason to visit the Franschhoek Wine Valley, I’d say!

Prepared by passionate head chef Marvin Robyn, the new Heritage Spring Tasting Menu is all about fresh, seasonal produce and heirloom ingredients.

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Grande Provence talented Head Chef Marvin Robyn has launch a superb new Spring Menu

Featuring dishes such as ostrich tataki and springbok loin served with mieliepap, chakalaka puree, honey and buchu jus, the new menu is a collection of true South African heritage cuisine. Chef Marvin describes his cooking style as refined South African classics, bringing new inspiration and modernity to each dish. And does he ever…

There is plenty of choice among the starters from a fresh Saldana Bay oyster with fynbos-infused kimchi, fresh plums, oyster kaiings and dune spinach, to heirloom tomatoes with mozzarella bavarois, basil pesto and Kalamata olives.

heirloom tomatoes gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Heirloom tomatoes, mozzarella bavarois, basil pesto and kalamata olives by Grande Provence Head Chef Marvin Robyn

springbok gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Springbok, mieliepap, chakalaka puree, honey and buchu just by Grande Provence Head Chef Marvin Robyn

Vegetarians will go wild for the carrot risotto with heritage carrots, blue cheese and white chocolate spuma, or fire-roasted beetroot with pink beetroot puree, honeycomb walnut praline, chevin and suurvytjie dressing.

carrot risotto gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Carrot risotto, heritage carrots, blue cheese and white chocolate spuma, by Grande Provence Head Chef Marvin Robyn

beetroot gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Fire-roasted beetroot, pink beetroot puree, walnut praline, chevin with suurvytjie dressing by Grande Provence Head Chef Marvin Robyn

For mains, meat lovers will relish the beef ribeye with cauliflower, sweet corn, charred cabbage, boerenkaas and truffle oil, or free-range chicken breast with stewed apricots, pickle curried onions, cream cabbage and ginger bread jus. The vegetarian option is grilled cauliflower, sweet corn and charred cabbage served with boerenkaas and truffle oil.

beef ribeye gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Beef Ribeye, cauliflower, mushroom, asparagus, biltong powder and beef jus by Grande Provence Head Chef Marvin Robyn

chicken gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Free-range chicken breast, stewed apricots, pickle, curried onions, cream, cabbage and gingerbread jus

For dessert, heavenly blueberry parfait served with white chocolate, toasted marshmallow and berry compote hits the spot. Equally delicious is the 70% Valrhona chocolate fondant, Amarula crème and apricot served with chocolate sorbet. If you prefer ending your culinary journey on a more savoury note, end with a platter of local artisanal cheeses served with preserves, crispies, fruit and nuts. Actually, looking at these exquisitely plated desserts below, I wouldn’t mind having all three for starters, mains and afters!

panna cotta gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
Vanilla bean pannacotta, strawberry sorbet, meringue shards with strawberry emulsion, by Grande Provence Head Chef Marvin Robyn

blueberry parfait gp head chef marvin Robyn sonia cabano blog eatdrinkcapetown
Blueberry parfait, white chocolate toasted marshmallow and berry compote, Head Chef Marvin Robyn at Grande Provence

chocolate fondant gp head chef marvin robyn sonia cabano blog eatdrinkcapetown
70% Valrhona chocolate fondant, Amarula creme, apricot with chocolate sorbet by Grande Provence Head Chef Marvin Robyn

The new Spring Heritage Tasting Menu is priced at R495 and R595 for 3, 4 courses respectively without wines and from R780 and R880 with an elegant Grande Provence wine paired with each dish. To book your table, call Tel: (021) 876 8600 or email reservations@grandeprovence

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eatdrinkcapetownhttp://www.eatdrinkcapetown.co.za
Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.

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