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Warming and decadent – Pierneef à La Motte’s winter menu
Winter is that one time of year when the guilt of indulging is allowed to be subtly dismissed and decadent desserts, therefore, make out a very important part of the Pierneef à La Motte winter menu. With a fire burning and the warming delight of a good pudding at one’s disposal, there is no reason to be miserable this winter.
A celebration of South African flavours, the selection of desserts includes rose custard-filled hot doughnuts, a croissant and white chocolate bread and butter pudding, warm banana and rosemary honey cake with whipped caramel mousse, banana and granadilla sorbet … and then the piece de resistance – a warm bitter-sweet Valrhona chocolate tart with salted peanut butter mousse, candy floss and cherry-dipped peanut truffles.
Valrhona’s amazing pastry chef, Vanessa Quellec, joined the Pierneef à La Motte team to share a few sweet secrets and with her help the pastry kitchen is beaming with enthusiasm to show off their new chocolate and pastry skills, adding a new dimension to the dessert offering.
But if you were taught to finish your meal before the sweets, you can look forward to a delectable selection of hearty Cape Winelands-inspired meals, such as Warm quail served with orecchiette pasta, pumpkin and organic feta, smoked pork lardo, almond and ginger sauce (a wonderful accompaniment to the Pierneef Shiraz·Viognier!), a Corn-and-potato-crusted Franschhoek trout served with saffron poached potatoes, wood-roasted pumpkin, grapefruit and saffron-burnt butter and a Caramelised baby onion, apple and sage tarte tatin with tomato and red pepper jam and herb vinaigrette as a meat-free option, to name but a few.
With different menus for lunch and dinner, various portion sizes allowing you to enjoy a bigger variety, and wine recommendations for each meal, the new winter menu will tempt patrons into lingering lunches and extended dinners, with a fire-place adding a wonderful glow.
