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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

Coffee


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