Executive Chef Darren Badenhorst has created a gourmet 3 course menu which will be served at 19:30 at a cost of R395.00 per person including a glass of award-winning wine on arrival.
The menu will be compiled of local, sustainable, naturally farmed and organic ingredients with a variety of cooking methods used, in and out of the kitchen, including on the fire or in the pizza oven, for each dish on the menu.
For starters guests can choose between west coast lobster, on the braai, with liquid garlic, saffron air, micro coriander or foraged forest mushroom risotto, truffle espuma and Franschhoek garden greens.
Signature mains include Franschhoek trout with a beetroot teriyaki glaze, citrus crème mouse, potato cannelloni, smoked beetroot caviar or wood oven braised Karoo lamb neck with sage pommes croquette, celeriac puree and baby beets.
For dessert guests can indulge in textures of Valrhona chocolate made up of 40% hazelnut chocolate air, tempered 80% chocolate disk, 60% genoise, white chocolate foam, pistachio pearls or vanilla butter biscuit and peach and apricot smores, vanilla kirsch ice cream, pop pop candy and macadamia nut salsa.
Guest may enjoy handmade marshmallows available to braai at the fire whilst enjoying the soothing sound of the Marimba band.
For reservations please contact Barbara
021 876 8600 or
This press release has been distributed on behalf of our client, Grande Provence Heritage Wine Estate, Franschhoek, part of Huka Retreats.