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An Evening of Vintage Wine & Venison with Cellarmaster Edmund Terblanche and Chef Michelle Theron

Enjoying international acclaim for the quality of its food and wine offering, La Motte wine estate’s passionate wine and culinary team invites guests to an evening of Vintage Wine and Venison in Pierneef à La Motte Restaurant, presenting a 5-course menu beautifully paired with exclusive older vintages from the La Motte Vinoteque.

Chef de Cuisine Michelle Theron will introduce her menu with its innovative interpretation of venison, while Cellarmaster Edmund Terblanche will give insights into the maturation of wine as well as the specific pairings of the evening.

Sharing La Motte’s passion for regional cuisine and cultural heritage, Professor Johann Kirsten, mastermind behind the legal protection and certification for Karoo Lamb as well as head of the Department of Agricultural Economics, Extension and Rural Development at the University of Pretoria, will present a talk, focusing on the importance and conservation of regional food as part of our cultural and food heritage.

The Evening of Vintage Wine and Venison promises to be both educational and entertaining and is the ideal opportunity for hunter friends and those passionate about food and wine to reserve a table and enjoy the renowned hospitality of La Motte.

Date: Thursday, 20 August 2015

Time: 18:30

Cost: R490 per person

Please see menu below.

Reservations are essential. To book a table, please contact us at +27 (0)21 876 8800 or E

Please note that reservations will be confirmed by full upfront payment.

For more information, please visit, T +27(0)21 876 8000, E

An Evening of Vintage Wines & Venison Five Course menu

Bourbon-glazed duck breast

Master consommé, smoked potato dumplings

1995 La Motte Shiraz

2005 La Motte Shiraz

Fermented honey and mustard rabbit galantine

Bloomed mustard, rosemary and rooibos, cassoulet, spiced pear puree

2011 La Motte Chardonnay – single vineyard

2007 La Motte Pierneef Shiraz Viognier

Mushroom-roasted venison loin

Piquant emulsion, mushroom ketchup, truffled palmiers

1995 La Motte Millennium™

2003 La Motte Cabernet Sauvignon

Karoo Blue and dried date verrine

Cinnamon & Port jellies

2014 Leopard’s Leap Culinaria Muscat de Frontignan

Dark chocolate torte

Salted caramel, coffee caramelia cremoux, choc chip hazelnut ice-cream and roasted pears

NV La Motte Straw Wine


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