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Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists

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Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists Pierneef and his daughterg Marita, c. 1929 Welcome to Pierneef à La Motte Restaurant. We have pleasure in hosting you and sharing with you our restaurant’s association with one of South Africa’s greatest artists. We at La Motte have a great admiration for the creativity of Jacob Hendrik Pierneef (1886 – 1957), as witnessed by the extensive collection of Pierneef art owned by La Motte and, as a tribute to him, the depiction of his linoleum cuts on the labels of our premium wine range. We also pay homage to our friend Marita, Pierneef’s daughter, who entrusted her father’s heritage to us. Pierneef’s creativity in portraying the beauty of the South African landscape and architecture has served as a model for this restaurant’s creativity in offering cuisine inspired by centuries of variations in cooking – a unique presentation known as Cape Winelands Cuisine. Thank you for visiting La Motte and, in particular, Pierneef à La Motte Restaurant. We trust that you will have pleasant memories of your visit and look forward to welcoming you back again soon. Hein & Hanneli Koegelenberg A taste of Cape Winelands Cuisine Dishes served in Pierneef à La Motte restaurant have come a long way. They are based on recipes used and modified in the Cape Winelands over more than three cen- turies and the emphasis in our restaurant is on the first and oldest recipes brought to the Cape by European settlers during the seventeenth century. The Cape Winelands, also known as the Boland, include the traditional wine-produc- ing regions of the Cape, namely Constantia, Stellenbosch, Paarl, Wellington, Worces- ter and Tulbagh. Cape Winelands Cuisine was established when Jan van Riebeeck, at the command of the Dutch East India Company, founded a halfway station at the Cape in 1652, to supply fresh victuals to ships passing the southern tip of Africa. Europeans who joined Van Riebeeck, most of whom were Dutch, German-speaking, Flemish and French, established a cuisine that was rich in European as well as Middle and Far East herbs and spices, similar to that of their overseas contemporaries. Many of the French Hu- guenots who came to the Cape, were established on farms such as La Motte in Olif- antshoek (later renamed Franschhoek) and also introduced a wealth of recipes to Cape cooking. Chefs at the Cape had to improvise and adapt their recipes in accordance with avail- able ingredients, which set the table for creativity in our local cuisine. New trends in cooking did not reach the Cape and many of the older European customs were retained here. Eventually, there was a need for change, such as scaling down on ex- travagance in recipes, but the Cape’s chefs continued cooking liberally with spices at a time when spicy cooking was being scaled down in Europe. The modern-day tendency of using sweet with salt and sweet-and-sour combinations in dishes is an inheritance from ancient cooking that, through Old-Cape cooking, found its way here. In developing the half-way station, Van Riebeeck and his people not only introduced a new style of cooking, but also established a wealth of plantations originating from all over the world. The Company’s garden, founded by Van Riebeeck, boasted an abundant variety of fruit, vegetables, herbs, spices and nuts. Because meat was scarce initially, Cape chefs concentrated on vegetable dishes and, in so doing, developed a unique Cape-style cooking at an early stage. Edibles from the veld were also gathered and planted, to be prepared according to traditional European recipes. Through the centuries, all the different cultures that make up the colourful South African nation, made a contribution, big or small, to the further shaping of Cape Winelands Cuisine. Originating form the Old-Cape chefs’ “lost” recipes and “forgot- ten” knowledge, from collections of favourite and family recipes, from all the crazes, cultures, flavours and fancies from which the enjoyment of food emanated at the southern tip of Africa, a wealth of ideas has been gathered, all of which represent ex- traordinary ingredients of the regional cooking served in our restaurant. In La Motte’s Cape Winelands Cuisine, as was customary among the Old-Cape chefs, the use of spices and herbs is vital, as well as cooking with wine, fresh vegetables and fruit in season – creativity of the early Cape being recreated today, for your enjoyment in Pierneef à La Motte restaurant. Bon appétit! Lunch menu Starters Soup of the day 55 | 65 Cape bokkom* salad 52 | 69 semi-dried tomatoes, dried apricots, almonds, quail’s eggs, garlic dressing (vegetarian option available without bokkom) Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown) Roast chicken salad 52 | 69 quince and balsamic glazed pearl barley, cos lettuce, garden vegetables Recommended wine: La Motte Pierneef Shiraz•Viognier Summer vegetable and flower salad (V) 52 | 69 granadilla and fynbos vinaigrette Recommended wine: La Motte Sauvignon Blanc Potted rabbit confit 80 bacon, dried fruit, pickled carrots, tarragon and mustard mayonnaise, star anise fl at bread Recommended wine: La Motte Chardonnay – Franschhoek single vineyard Sugar-cured venison, blackened calamari and chili sausage mélange 59 | 85 sweet-and-sour Peppadew* dressing Recommended wine: Pierneef Shiraz•Viognier *bokkom – dried, salted harder or small fish *Peppadew – the brand name for sweet piquanté peppers (a breed of Capsicum baccatum), was discovered in South Africa in 1993 Mains MEAT Slow-roast free-range organic Karoo lamb 145 apricot, endive and rosemary tart, pumpkin and apricot atjar, sweet lemon jus Recommended wine: La Motte Cabernet Sauvignon Porcini roast venison loin 155 spearmint and sumac* potato dumplings, watermelon and amber braai sauce Recommended wine: La Motte Shiraz Steak, chips and salad 165 Recommended wine: La Motte MillenniumTM FISH Shiraz seared game fish loin 130 crushed potatoes, basil and sweet pepper purée Recommended wine: La Motte Chardonnay – Franschhoek single vineyard Crisp skinned line fish 135 semi-dried tomato and summer greens ragout, asparagus and lime velouté Recommended wine: La Motte Sauvignon Blanc VEGETARIAN Saffron, sorrel and Pecorino tagliatelli 85 Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown) Smoked tomato and rosemary risotto 85 Parmesan velouté, basil cream Recommended wine: La Motte Chardonnay – Franschhoek single vineyard Cheese and bread platter 150 pumpkin tart, vegetable pickle Recommended wine: La Motte Chardonnay – Franschhoek single vineyard *sumac is an indigenous African plant found in subtropical regions Bread Ouma’s whole-grain toast, topped with salmon 65 avocado and cream cheese Recommended wine: La Motte Chardonnay – Franschhoek single vineyard Braaibroodjie* and boerewors** 68 Recommended wine: La Motte MillenniumTM Side dishes Rocket and Pecorino salad 25 Shiraz chips 25 Summer vegetables 25 *braaibroodjie – traditional toasted sandwich with cheese, tomato and onion **boerewors – traditional South African sausage (“farmer’s sausage”) Dessert Strawberry and MCC terrine 59 orange fl ower jelly, mango sorbet, boudoir biscuit Recommended wine: La Motte Méthode Cap Classique (Brut) Textures of chocolate 59 Recommended wine: La Motte Shiraz Cape fruit tart 65 milk tart ice-cream, sultana and muscadel sauce Recommended wine: De Wetshof Edeloes Trio of classic South African desserts 65 Recommended wine: Klein Constantia Vin de Constance Trio of mini ice-cream cones, honey comb 65 Recommended wine: Ken Forrester “T” Noble Late Harvest Pierneef truffles 6 Please enquire about our daily prepared truffl e delights Dinner menu Starters Chilled sweet melon and mint soup (V) 60 green sweet melon sorbet, red wine jelly Recommended wine: La Motte Méthode Cap Classique (Brut) Wild mushroom consommé (V) 65 Recommended wine: La Motte Cabernet Sauvignon Textures of summer tomatoes (V) 52 | 80 Recommended wine: La Motte Sauvignon Blanc Summer vegetable and flower salad (V) 52 | 69 granadilla and fynbos vinaigrette Recommended wine: La Motte Sauvignon Blanc Cape bokkom* salad 52 | 69 semi-dried tomatoes, dried apricots, almonds, quail’s eggs, garlic dressing (vegetarian option available without bokkoms) Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown) Sugar-cured venison carpaccio 80 blackened calamari and chili sausage mélange, summer vegetable pickle, bitter garden leaves, sweet-and-sour Peppadew* dressing Recommended wine: La Motte Pierneef Shiraz•Viognier Trio of Franschhoek salmon trout 85 horseradish and avocado, cameline spiced beetroot chutney Recommended wine: La Motte Chardonnay – Franschhoek single vineyard *bokkom – dried, salted harder or small fish *Peppadew, the brand name for sweet piquanté peppers (a breed of Capsicum baccatum), was discovered in South Africa in 1993 Mains MEAT Ballontine of duck, free-range chicken and guinea fowl baked in a crust 80 | 145 sweet-corn gel, wild mushroom, garden greens ragout, porcini jus Recommended wine: La Motte Shiraz•Grenache Shiraz grilled free-range beef sirloin 85 | 145 saff ron pickled aubergine, cucumber and yoghurt relish, semi-dried tomato and aged Cheddar Caesar salad Recommended wine: La Motte Shiraz Porcini roasted venison loin 85 | 155 spearmint and sumac* potato dumplings, turnip purée, watermelon and amber braai sauce Recommended wine: La Motte Shiraz FISH Crisp skinned line fish 70 | 130 crayfi sh and vanilla risotto Recommended wine: La Motte Sauvignon Blanc Seared game fish loin 70 | 130 chive and lemon crushed potatoes, basil purée, red pepper and tomato vinaigrette Recommended
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