The Restaurant at Grande Provence

Fans of Masterchef should make this a must on their to-do list. It's an intellectual foodie’s gourmet dream. Superb skill is on display – not just on the menu, but on each beautiful plate. The lasagne of rabbit and langoustine is a work of art, topped with a perfectly charred strip of Parma ham to provide a crisp, salty counterpoint to the subtle flavour of the dish. Adding a sweet touch is confit of red onion and sweet potato and apple puree. This classicism is contrasted by the flavour bomb of masala-marinated quail – perfectly cooked – served with a spicy dhal, lime pickle, beetroot raita and cumin paneer. There are no prices indicated on the menu: you pay for the number of courses.

Well populated by Grande Provence wines. The strongest recommendation is that these wines are superbly paired with the food. The Viognier and masala quail dance a perfect two-step.

Unobtrusive and happy to leave you alone but will dance to attention should you require it. Very accommodating and well trained.

A contrast between gunmetal blue-grey and white really works when paired with slate flooring and other white counterpoints. High-backed leather chairs are elegant but the vibe is simultaneously relaxed.

Keep an eye on the press for periodic seasonal specials for large tables and good value Sunday lunches. (FM, October 2011)

Jakub Bielikowski
24-Jan-2012

We got there for late lunch, still being able to order at 15:00. Sat outside and it has cleared up on the end, which certainly enhanced our experience. I opted for two starters - risotto with shrimp and quail with various curried additions. Both were excellent, though I would prefer if they simply leave salt on the table so I can add that to taste. My partner's kingklip with nice additions (like spicy fish ravioli) was just brilliant. Only the service was somehow aloof and I waited for my wine glass forever. Otherwise 100% perfection.

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