2025 CABERNET SAUVIGNON MERLOT Pardus Boland “Tete de Moine”)

Boland “Tete de Moine”)

with Chef Pieter de Jager or Chef Christiaan Visser preparing the food and sharing the stories and history of the dishes

Main: English Muffin topped with your choice of:Smoked trout and poached eggs with crème fraiche

Grand Vin is a Bordeaux-style blend with complex layers

15 July for a beautiful Bastille Brunch hosted by Chef Christiaan Visser at the generous 20-seater table in the middle of the Leopard’s Leap Kitchen

2025 CABERNET SAUVIGNON MERLOT Pardus Boland “Tete de Moine”)Serve with flavourful meat dishes such as lamb accompanied by a sweet mint sauce, as well as Cape Malay curries and bobotie. Slow cooked beef pot roast is an ideal partner to this blend.