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A Celebration: The Splendour of Spring

From the days of the hunter-gatherer to the latest culinary trends, foraging is part of both traditional and modern cuisine. When European recipes landed in the Cape in the 1600’s, they were adapted to the new conditions. Classic recipes incorporated the magnificent produce from the Company Gardens and soon the rich biodiversity and natural vegetation of the Cape made its way into those early-day kitchens.  Chefs and home cooks experimented by adding spices from Batavia en route back to Holland, local fynbos as well as edible plants.

The beauty of fynbos is best appreciated in Spring and La Motte explored the abundance and beauty of Spring with a special lunch and dinner of delectable fynbos-inspired Modern Cape Winelands Cuisine in its Pierneef à La Motte Restaurant.

Chef Michelle Theron was joined in the kitchen by celebrated food personality, Sarah Graham and together they treated guests to a fynbos-inspired meal accompanied by Cellarmaster Edmund Terblanche’s selection of award-winning La Motte wines.

The menu:

The Splendour of Spring
A fynbos-inspired menu of modern Cape Winelands Cuisine
A fynbos-inspired menu of modern Cape Winelands Cuisine
On Arrival

Non-alcoholic Gin cocktail with rose and Cape snowbush / Savoury, hazelnut, rose, coconut and spelt flour “lamingtons”

Ode to Bread 
Mosbolletjies with farm butter, Quince spread and buchu salt
First
Tomato, honey bush and goat’s cheese, “roosterkoek”
2016 La Motte Pierneef Sauvignon Blanc / 2017 La Motte Pierneef Sauvignon Blanc
 Second
Fragrant Cape seafood curry with lavender, lightly smoked mussels and banana chutney
2016 La Motte Chardonnay – single vineyard, Franschhoek
Third
Waterblommetjie and samp risotto, Karoo lamb “sout ribbetjie”, pulled lamb belly, bone marrow, red wine jus
2015 La Motte Cabernet Sauvignon
Fourth
Poached citrus salad with rosemary salted caramel, brandy milk punch blanc mange,
milk tart semi-freddo
NV La Motte Straw Wine

 The Chefs:

The Guests:

The ambience:


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