In our food offering, the focus is on relaxing, family-orientated enjoyment, exciting and occasionally experimental, exposing our visitors to interesting ways of exploring our wines in a culinary context – uncomplicated and slanted towards fresh and seasonal food.
A most popular attraction is our Rotisserie-based lunches, with every detail taken care of by Chef Pieter de Jager. The tempting offering includes a variety of tender, juicy meats from a state-of-the-art Rotisol spit, complemented by a selection of side dishes from our Harvest Table that features seasonal salads and roasted vegetables sourced from the biologic vegetable and herb garden on the farm. An array of farm-baked breads, pastries, cakes and take-home meals is also available. Dessert consists of individual portions of delights such as cake lollies, mini cheese-cakes and baby meringues, to make an occasion of late afternoon coffee.
As an extension of the food offering, a variety of innovating wine cocktails is served – delightful as adventurous dessert alternatives or simply for sipping on the veranda, watching sunset over the vineyards.
The food offering is available from Wednesdays to Sundays from 11:30 to 15:00.
Buses by appointment only.
Starting from Wednesday, 8 July, when the restaurant reopens after its winter break*, guests are invited to sit down to a family style offering that offers a choice between:
Tempting and decadent wintery desserts will make you forget all about that summer figure while the selection of Leopard’s Leap as well as Culinaria Collection wines will be available at tasting room prices.
Join the Leopard’s Leap team and warm up with a winter’s interpretation of its popular food offering on a Wednesday and Thursday, while the normal Rotisserie and Harvest table format will feature from Friday to Sunday.