THE RESTAURANT AT GRANDE PROVENCE

BEST FOR Special occasions or to treat your international guests to the best of the Franschhoek valley.

FOOD Led by chef Guy Bennett since 2017, the menu is a testament to global diversity with some strong South African influences. The creamy cauliflower risotto with herb butter and brie is a delectable winter favourite, and the tuna tataki is a textural, punchy treat. Main courses include their signature dish of braised Karoo lamb neck with sweetbreads, butternut, dukkah and BBQ jus, as well as local line fish with butter-poached mussels, chive risotto, lemon and kholrabi. Desserts of perfectly cooked 70% chocolate fondant with peanut ice cream or honey parfait with macadamia crumble tempt the senses. DRINKS Estate wines as well as a few internationally sourced items. SERVICE Exceptional in every aspect. AMBIENCE The restaurant interior is modern and light with contrasting visuals between the white leather upholstered chairs and the dark blue walls. (IvdM)