Leopard’s Leap | South African Table

“Drinking Good Wine with Good Food in Good Company is one of life’s most civilised pleasures”

Michael Broadbent

South Africa is a country of diversity. But what is South African cuisine? South African cuisine is as diverse as the fusion of cultures in South Africa. It’s a melting pot of flavours that stem from the country’s various heritage and rich history. It is richly influenced by the ingredients and cooking styles from the Dutch, French and Asian cultures.

Located in the valley of Franschhoek, Leopard’s Leap Family Vineyards boasts a relaxed ambiance with modern designs and gorgeous views to complete the picture.

The minute you step inside you feel at ease. There is an open-plan wine tasting area with elements of glass, wood and high ceilings to create a modern, light and airy atmosphere. Beautiful whisk light fixtures hanging from the roof.

If you are interested in tasting traditional food or want to learn more about the dishes you know and love, then the South African Table at Leapard’s Leap is an exciting option.

Leapard’s Leap is sharing the diversity that is South African food with a South African Table. It gives guests the opportunity to taste authentic South African dishes and to learn more about the food heritage while sharing a meal.

The South African Table

The South African Table takes place from Wednesdays to Fridays and the meal is prepared by Chef Christiaan, sharing stories and origins of each dish as he shares recipes from his grandmother’s recipe books. A Leapard’s Leap wine ambassador will ensure that every glass is filled with the perfect wine to accompany each dish.

We were welcomed with a glass of Sparkling Chardonnay Pinot Noir. It’s vibrant and burst with bubbly flavours of strawberry, raspberry and citrus. Elegant and well-rounded with the perfect balance between freshness and fruit. Playful on the palate with a memorable aftertaste. Light and easy-drinking.

Served with a small plate of freshly baked Roosterkoek, Hanging Cheese with a touch of salt and rolled in a sunflower spice mix. Home-made butter made from bokkoms and a dollop of Apricot coulis as South Africans love to have sweet and savoury together. Also served on the side was a juicy home-made venison sausage.

STARTERS

Tender deboned Chicken Thighs skewered, braaied and flavoured with Chermoula which is a mixture of olive oil, lemon juice, parsley, coriander, cumin and garlic. This dish reflects on the Indian and Cape Malay style due to the spices and aromatics.

At the bottom of the dish is an aromatic and creamy sweet corn sauce, served with a sweet corn Padoka (Indian-style fritter), Chargrilled sweet corn, Dried tomatoes, chilli oil together with a tomato salsa for freshness and a dollop of tomato chutney which is a special recipe of Chef Christiaan’s late grandmother. Topped with a fried curry leaf and paired with the beautiful Leopard’s Leap Culinaria Chenin Blanc 2021.

Chenin Blanc 2022

Grapes are from Swartland. Beautiful layers of sweet fresh melon and guava on the nose with subtle hints of jasmine and peach that follows through on the palate, finishing with a crisp acidity.

Culinaria Chenin Blanc 2021

Grapes are from Swartland and spent 10 months in oak. A well-defined ripe fruit character with aromas of tropical fruit and yellow peach are balanced with refreshing white fruits such as pear. A hint of sweet spice charms the nose while a vibrant acidity and elegant nuances of oak contributes structure and complexity. A remarkable versatile partner to food.

AN ELEGANT TWIST ON A MAIN

A modern twist on Rys en Vleis (Rice and Meat) which was presented very elegantly. Deboned and rolled Karoo lamb neck. Cooked for 3-4 hours, deboned and rolled into medallions. Served with carrot puree and a touch of nutmeg together with Panfried pickled onions, baby carrots, beetroot and broccoli for crunch and texture and topped with a rich sauce. The modern twist is the deep fried basmati rice dusted with beetroot powder.

The neck is nice and flavourful but needs time to soften up,” says Chef Christiaan. “Rice and Meat is a nice homey dish,” he continues.

Chef Christiaan grew up in the Northern Cape on a farm, and they always had a set routine of what they ate during the week. Every Tuesday and Thursday coming home, there would be a nice braised piece of lamb in the oven with a pot of rice.

This elegant rich and flavoursome dish was paired with a South African favourite – Pinotage.

Pinotage 2020

Grapes from Paardeberg and Swartland and majority of the vineyards consist of 46 year old bush-vines. Matured for 16 months in 100% Hungarian oak. This Pinotage displays a beautiful rich purple colour with a bright crimson red colour hue. The nose is packed with fruit-forward aromas of raspberry and cherry. Soft nuances of nutmeg and black pepper intertwine with juicy red fruit flavours, underlined by subtle hints of vanilla and oak spices, soft tannins and an elegant finish.

DESSERT

Rooibos is truly South African and grows in the Cederberg Mountains. A light and fragrant dessert. Crème caramel infused with Rooibos, served with rooibos syrup, red wine poached pears, mixed berry coulis, gooseberries, topped with crushed honeycomb and grated macadamia nuts.

Culinaria Muscat 2019

Grapes are from Robertson. The wine boasts an elegant Provence pink colour. A delicate flavour of rose-water entices on the nose, complemented by hints of jasmine, peach blossom and litchi. The palate impresses with perceived lightness, without being syrupy or cloying. Impeccable balance of sweetness and acidity makes this wine versatile and approachable, with a long-lingering after-taste.

A visit to Leapard’s Leap is surely an enjoyable experience. It’s a three-course meal and the cost is about R355 per person and booking is essential.
Book 24 hours in advance. Click here.
Tel: +27 (0)21 876 8002
E-mail: info@leopardsleap.co.za


Wine Tastine

Any six wines from our wine ranges: LOOKOUT, Classic, Culinaria, Special Edition and Family Collection.
Cost: R60 per person

Culinaria Brut Méthode Cap Classique

A shimmering wine with a subtle pink undertone. There is a zesty vibrancy capturing gentle red fruit aromas that finish in mildly lingering gooseberry, kiwi fruit and brioche. The palate reveals a red berry sparkle with dried cranberry, elegantly supported by a fine balance between fruit and acidity.

Culinaria Pinot Noir Chardonnay 2022

It has a well-defined structure and inviting colour and bursts with prominent flavours of pomegranate and citrus palate. Combining the characteristics of both a white and a red wine, this blend is exceptionally flexible in food-and-wine matching.

Culinaria Pinot Noir 2020

The Leopard’s Leap Culinaria Pinot Noir is a delicate wine with an interesting combination of red and darker fruit nuances, made in a more classic style.

Culinaria Chenin Blanc 2021

A well-defined ripe fruit character with aromas of tropical fruit and yellow peach are balanced with refreshing white fruit such as pear. A hint of sweet spice charms the nose while a vibrant acidity and elegant nuances of oak contribute structure and complexity.

Leopard’s Leap Heritage Blend 2020

A blend of Shiraz, Cinsault and Grenache Noir. The wine shows fragrances of spicy oak vanilla notes, with rich dark fruity flavours of plum and blackberries. The palate is refined and elegant, with prominent mulberry and cinnamon flavours supported by well-defined tannins, leaving a lingering finish.

Leopard’s Leap Pardus 2020

An elegant blend of Merlot, Cinsault and Cabernet Sauvignon. The nose is layered with multiple dimensions. A lively combination of red and purple fruit aromas, with subtle spices follow through on the palate. Pardus is a sophisticated and elegant wine with great balance between the fruitiness, oak and spices. It lingers with a finish that is long and elevated by the fine and ripe tannins, making it a well-structured and balanced wine. Elegance captured in a bottle.

Leopard’s Leap Special Edition Red Blend 2018

Cape-blend style with a variety of cultivars including Pinotage. Displays rich red fruit aromas of black cherry and raspberry, with subtle undertones of plum and cassis.

Leopard’s Leap Grand Vin

The blend consists of Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc. Grand Vin is a Bordeaux-style blend with complex layers. Aromas of red fruit, subtle black whiffs of cassis with integrated Tobacco and a hint of cedar, perfectly rounded with a fruity mulberry in the after-taste. The ripe tannins ensure a firm, elegant structure.

Contact Details:

For general enquiries: info@leopardsleap.co.za
Tel: +27 (0)21 876 8002

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