Renowned winelands chef Eric Bulpitt dips into the diverse cultural heritage of the Cape to create an authentic melting pot of culinary flavours. Share a family-style starter platter of breads, spreads, steamed asparagus or artichokes and home-style condiments from his farmhouse pantry, including chakalaka, kaiings (crisp, rendered strips of mutton ribs) and curried green beans.
Inspired by fresh seasonal fruit and vegetables from the farm’s own gardens, a small changing seasonal menu showcases wholesome food and wine pairings, and traditional Cape spices, pickles and herbs. Enjoy wood-fired roasted spring farm chicken brushed with fermented chilli, served with creamed mielies – or succulent free-range pork shoulder slow-cooked for twelve hours, drizzled with a rich savoury broth. Vegetarians will enjoy the salt-baked celeriac served with roasted hazelnut butter, sage, lemon and kale – as well as superb crisp green salads picked fresh from the chef’s garden, tossed with zesty citrus, vanilla and mustard seed dressings. The flavour combinations are clean, simple and earthy, honouring the ingredients.
For sweet treats (an extra charge to the two-course set menu), don’t miss the sago pudding or the signature baked and glazed dark chocolate fondant with roasted walnuts and rose-scented pink marshmallow ice cream.
Each dish is paired with La Motte wine by the glass or bottle. A fabulous wine list tempts with a selection of Franschhoek MCC, rare La Motte vintages and top marques from around the world.
Slick and professional.
Smart and arty’ refined but relaxed. Book a table on the garden terrace next to the landscaped water feature to watch the weavers bathe and listen to the frogs croak in chorus.
Showing visitors a unique taste of the Cape.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.
As close to perfection as one will get. Year after year they continue to surprise with improving their craft and service. A Top 10 national treasure.
Totally over priced and food was not good. My partner ordered the pork dish which was more fat than meat. Portions very small. Won't be going there again even though the service was excellent.
We celebrated my wife's birthday last week with a special evening at the chef's table. The food was stunning, each course was absolutely delicious and paired beautifully with wines from the estate, as well as a few from other estates. We even got a fantastic French Pouilly Fume which I wish we'd drunk more of. Chef Michelle came to our table to explain each course and we chatted merrily about the different food and wines. The seafood Malay curry inspired by an age old recipe was magnificent and I loved the rich and hearty beef cheeks. The one course that let the meal down slightly was the dessert which coming from a pastry chef was a little odd. Just a plateful of different sweet things to share. We felt a little more effort could have finished the meal off with a bang instead of a fizzle. I must mention Pierre, our Maitre D, our host, our waiter, our sommelier. To call him any one of those would be wrong, for he was all of them and more. Quite frankly the best service we have had from anyone in any restaurant in the world EVER. Thank you.
Completely over priced for the amount of food you get (and I'm not a big eater at all!). And when we complained it was pronounced a "lighter meal" on the menu. The manager's solution was a tray of desserts (which I don't eat). Not impressed and ruined a family lunch.
coralie and friends trotter
We have been going to an annual conference in Franschhoek for the last nine years. We make the most of the opportunities to enjoy fine-dining. This year we decided to go to Pierneef at La Motte; the chef having agreed to put together a tasting menu for us paired with wine. A beautioful restaurant was beautiful, things went well until the main dish arrived. I was clear I was not eating my rump steak after the second mouthful. It was tough and stringy. Five of the ten diners made a similar decision, as did diners at another table. The Maitre’D came to explain to us that it is in the nature of rump – of course, in Jozi we don’t eat meat, nevertheless, we rejected the explanation that our difficulty was due to the difference between rump, sirloin and fillet! Upon which the Maitre D’ returned, having again spoken to the chef, to say that we should get up, walk to the kitchen and listen to the chef’s elucidation on why the dish was good! This is not an urban legend: and, the chef is Chris Erasmus!