Press release.
Where: The Restaurant at Grande Provence,
Franschhoek
When: Friday – 31 July, starting at 07:00pm
Cost: R525 pp
Contact: 021 876 8600
e-mail: restaurant@grandeprovence.co.za
Executive Chef Darren Badenhorst has designed a four-course dinner with each dish flawlessly matched to a signature Shiraz from the Grande Provence and fellow wineries, Lammershoek, Hartenberg and Eagles Nest.
His signature Asian cuisine twist comes to the fore with Indonesian salt cured duck dim sum, served with pickled daikon, ginger umami broth, trumpet mushrooms, citrus caviar and vineyard sorrel paired with the Lammershoek Syrah 2010.
For the Hartenberg Gravel Hill 2008, Chef Darren has chosen barbeque sea bass with charred baba ganoush, spiced butternut tortellini, broccoli drizzles with garlic butter.
Juicy slow braised beef brisket pastille, with 12 hour Shiraz sous-vide ox tongue, winter root vegetables and smoked parsnip is a hearty counterfoil for the Eagles Nest Shiraz 2012.
Warming up the last course will be the Grande Provence Shiraz 2010 matched with warm vanilla, coconut and tonka bean sago, with a touch of champagne, saffron white chocolate crème, almonds and toasted coconut.
The guests can purchase a mixed case of 12 wines from the participating wineries at a special rate on the evening.