Use your power to combat climate change and join The Restaurant at Grande Provence Heritage Wine Estate in Franschhoek at their annual Earth Hour dinner lit by over a hundred lanterns and candles on Saturday, 28 March from 19h00.
In support of this major international appeal to turn off the lights for an hour between 20h30 and 21h30 in an effort to create awareness for sustainability and conservation, Grande Provence will feature a specially prepared menu demonstrating their commitment to reducing their carbon footprint and impact on nature.
“Each dish on our Earth Hour menu will be prepared with sustainably sourced, organically farmed ingredients. As a rule, we use a variety of cooking, smoking, curing and pickling methods to lesson our electricity usage,” says Executive Chef Darren Badenhorst.
On arrival, guests will be treated to wild herb focaccia , cooked in a wood oven and served with homemade butter, estate olives and vineyard sorrel, followed by an amuse bouche of southern fried quail and wild mushrooms, with a Chef’s taster of hot smoked West Coast lobster with aerated aioli, candied yuzu and micro coriander prepared on a welcoming open braai.
The menu includes choice of two starters: beetroot cured Franschhoek trout tartare with an avocado emulsion, yuzu caviar, ocean glass, iced baby radish salad and a citrus wasabi pipette; and pulled Karoo lamb ravioli with pistachio gremolata, mange tout, wagyu and a Shiraz reduction.
For mains, there is a choice between red drum bass with crisp chicken skin, sumac cauliflower, ginger pickled cucumber, gin and tonic, sea urchin roe and candied yuzu; and Himalayan salt rock cooked king scallops, barbeque pork belly, lacto fermented baby root vegetables, carrot and cardamom.
Chef Darren is known for drawing inspiration from his surroundings in every dish he prepares and will delight diners with a pre-dessert of textures of flowers: “I am even including berries from my own garden with a wild berry sorbet with Italian meringue, candied apple and beetroot gel, citrus sherbet and hazelnut vanilla air.”
The cheese course is paired with a deconstructed Waldorf salad of candied walnuts, apple crisps, celery sorbet, vanilla and caraway syrup.
The Earth Hour dinner costs R695 per person. To book, contact The Restaurant on Tel: 021 876 8600 or e-mail firstname.lastname@example.org. The evening starts at 19h00 for 19h30 and guest will receive a glass of bubbly on arrival.
Located in Franschhoek, the heartland of South African wine country, Grande Provence Heritage Wine Estate embraces true South African wine heritage, excellent food and luxury accommodation. Part of The Huka Retreats, Grande Provence offers guests The Owner’s Cottage, La Provençale, The Restaurant, The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_provence.
Issued by: GC Communications
Contact: Clarissa du Plessis
Tel: +27 +21-462 0520
On behalf of: Grande Provence Heritage Wine Estate
Contact: Karl Lambour