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What’s on the menu for Leopard’s in the Cape


Creating awareness about the interaction and delicate balance between predator and prey, the 2019 theme for the annual Cape Leopard […]

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Cooking up great things for the future



While we are working at designing and conceptualizing the new Leopard's Leap Vineyards in Franschhoek, we have been thinking a great deal about the restaurant and the culinary experiences we want to offer guests. Since Franschhoek is regarded as the culinary capital of South Africa, with many award-winning restaurants, and our sister estate La Motte recently opening their new restaurant, we are getting advice from the best.

We are honoured to have chef Liam Tomlin on board as our culinary consultant. Born in Dublin, Liam is most well-known for his ventures in Australia, where he was responsible for running Banc in Sydney, voted as the best restaurant in Australia. Author of two books, consultant to Woolworths and British Airways and internationally-renowned, Liam has settled in Cape Town and opened Chefs Warehouse and Cookery School. The beautiful space is a haven for foodies, selling quality products and offering fantastic courses led by Liam and other top chefs.

We look forward to cooking up great ideas with Liam!

Liam-Tomlin2-300x293
Image: www.spill.co.za

Upcoming Events

19 October 2019
  • South African Table
South African Table
13:00
23 October 2019
  • South African Table
South African Table
13:00
24 October 2019
  • South African Table
South African Table
13:00
25 October 2019
  • South African Table
South African Table
13:00
26 October 2019
  • South African Table
South African Table
13:00
30 October 2019
  • South African Table
South African Table
13:00
31 October 2019
  • South African Table
South African Table
13:00
1 November 2019
  • South African Table
South African Table
13:00

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