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
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 firstname.lastname@example.org
Please note that reservations will be confirmed by full upfront payment.
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