It’s almost Earth Hour time – 60 minutes dedicated to creating awareness for sustainability and conservation. On Saturday, 28 March from 8:30 and 9:30 the lights will go out (on purpose, this ain’t load shedding), but where are you going to be?
The Restaurant at the Grande Provence Heritage Wine Estate in Franschhoek is hosting their annual Earth Hour dinner, lit by over a hundred lanterns and candles. They’ve created a unique menu that demonstrates 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.
Grande Provence Earth Hour dinner @ R695pp
7 for 7:30 with a glass of bubbly on arrival
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.
Amuse bouche
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.
Starter
Beetroot cured Franschhoek trout tartare with an avocado emulsion, yuzu caviar, ocean glass, iced baby radish salad and a citrus wasabi pipette.
or
Pulled Karoo lamb ravioli with pistachio gremolata, mange tout, wagyu and a Shiraz reduction.
Main
Red drum bass with crisp chicken skin, sumac cauliflower, ginger pickled cucumber, gin and tonic, sea urchin roe and candied yuzu.
or
Himalayan salt rock cooked king scallops, barbeque pork belly, lacto fermented baby root vegetables, carrot and cardamom.
Pre-dessert
Berries from Chef Badenhorst’s own garden, with a wild berry sorbet and Italian meringue, candied apple and beetroot gel, citrus sherbet and hazelnut vanilla air.
Cheese
Paired with a deconstructed Waldorf salad of candied walnuts, apple crisps, celery sorbet, vanilla and caraway syrup.
To book, call 021 876 8600 or e-mail restaurant@grandeprovence.co.
