Grand Provence Harvest Menu
Assorted estate breads and butters
Italian burrata salad, rosemary and parmesan
shortbread, aged balsamic emulsion
Sous vide free
range coronation chicken
Franschhoek trout gravadlax, smoked beetroot
aïoli, wild rocket
Deconstructed west coast lobster cocktail,
mayonnaise espuma, peppery micro herbs
Beetroot pickled baby carrot and quails egg salad,
foraged vineyard herbs, wild mustard pods, fermented exotic mushrooms, mixed
sprouts
Mains
Live action Mediterranean seafood station - a
selection of fresh sustainable seafood prepared with your selection of spices
Thai butternut and roasted chickpea curry,
traditional accompaniments
18 hour Indonesian braised organic pork belly
Slow braised Karoo lamb neck, rosa and saffron
tomato ragout
Poached Turkish apricots, toasted almonds and
sultana pilaff
Desserts
Individual Wild berry Pavlova, hazelnut Chantilly
cream
Interactive Ice cream station, sugar cones,
Mauritian vanilla ice cream with various toppings
Chocolate truffles
The crayfish cocktail, very popular with Lynne
Delectable Trout Gravadlax. Love the contrast of
the orange trout with the purple beetroot aioli
The roasted almond sprinkled Coronation chicken
that Karl said was a special recipe they developed
Oh so creamy Burrata salad topped with rosemary
shortbread on baby tomatoes
Soft boiled quails eggs on mixed beets and baby
carrots topped with foraged vineyard herbs
A selection of fresh bread rolls
Sticky 18 hour Indonesian braised organic pork
belly
Poached Turkish apricots, toasted almonds and
sultana pilaff
The vegetarian option: Thai butternut and roasted
chickpea curry
Slow braised Karoo lamb neck, rosa tomatoes and
saffron ragout
Long queues as there was so much to choose from. It
was an impessive spread
Prawns on the seafood station. We found them a bit
mushy, probably frozen too long.
Frying with onion, two pans on the go
Music was provided by Stanislav Angelov, who
serenaded us with lovely French and continental tunes
John loved this guest's T shirt
Grande Provence Executive Chef Darren Badenhorst
Entertainment for the children was a good magician
who also made balloon animals
He couldn’t do a cat for Lynne, so she got a
rabbit. John got a rather phallic looking sword
Then it was time to help yourself to dessert. This
was the ice cream station where we tasted our first ever popping candy. It
messes with your mind. You expect it to pop in your mouth but it pops loudly in
your brain.
Small individual fruit pavlovas
A child's delight. And some adults too
There is a very good art gallery with some
exceptional pieces, well worth a visit
A last view of the vineyards, some rather old
vines. A marvellous fun filled day with great food and wine, thank you to all
at Grande Provence
©
John & Lynne Ford, Adamastor & Bacchus
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