The Restaurant at Grande Provence

New young chef Darren Badenhorst is adding his own stamp to the excellent cuisine one expects from this venue. Starters include fabulous Cajun-spiced soft shell crab with red pepper aioli; rich tom yum goong risotto with shellfish cream; and a teriyaki duck and wild mushroom broth served with a smoky prawn wonton – all of which are great. Mains include braised pork belly with apricot and apple crumble; bone marrow chicken ballotine with pommes duchesse; and roast quail with truffled gnocchi. Everything is most imaginatively presented; almost too good-looking to eat.

The award winning wines of the estate are the focal point.

Professional and friendly. It’s great having staff who know how the food is prepared.

The restaurant is delightfully modern, with long skinny windows looking out onto the vineyards and French doors opening into the courtyard. The atmosphere is one of elegant simplicity on which plenty of money has been spent. The room is light and airy, making for an atmosphere of total relaxation, in an area where they specialise in that sort of thing. When the weather is great, outdoors is the place to be, right next to the little pond.

Do a tasting before your meal and take some wine home. (GL, October 2012)

Werner Hayward
10-Jun-2013
My wife took me here for a nice birthday dinner on Friday and we had a great time. Excellent food and service and the ambience is great with the nice fireplace. Oh and they make a brilliant Shiraz.

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