PIERNEEF À LA MOTTE RESTAURANT

BEST FOR Gourmet heritage cuisine. FOOD Chef Eric Bulpitt has infused a new energy into Pierneef à La Motte with a brand-new offering of a seasonal garden menu featuring dishes like flavoursome Cape curries. The à la carte dishes include an art-on-a-plate citrus-marinated line fish starter with season’s peas, calendula flowers, whey and dill oil. Opt for the three-course menu option artfully paired with the estate's award-winning wines. You could enjoy whey-fed young pig served with pickled celeriac and fermented kohlrabi cream or Karoo lamb rump with aged sorghum and a mint dressing. Desserts are divine: go for the deconstructed cheesecake or savour the Valrhona sphere with raspberry sorbet. DRINKS A varied selection of wines, with ample choice in cultivar, origin and price range. SERVICE Expect a warm welcome and attentive service. AMBIENCE View Pierneef’s masterful interpretations of the country’s nature landscapes, or enjoy the lush greenery of the gardens at this elegant, unpretentious venue. (JCK)