Restaurant Menu

Our restaurant menu has been created to compliment our award winning wines,  enjoy as a set wine pairing menu or mix and match to your preference.

All items paired with our Estate Wines can also be ordered as tapas.

NOORDHOEK SAUVIGNON BLANC 2017 “A richly perfumed nose with blossoms, a hint of oak, lanolin, citrus, tangerine, grapefruit and lemon zest. The well balanced palate is rich and textured with the characteristic Cape Point mineral edge” tasting: 10 glass: 70 bottle: 210 Paired with Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket, ciabatta crisps followed by Hand Caught Cape Point Tuna, spiced Thai vegetable and rice noodles, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime tapas: 40 ea starter: 105 main: 195 wine pairing menu: 360

RESERVE SAUVIGNON BLANC 2016 “A richly perfumed nose with blossoms, a hint of oak, lanolin, citrus, tangerine, grapefruit and lemon zest. The well balanced palate is rich and textured with the characteristic CapePoint mineral edge” tasting: 10 glass: 90 bottle: 275 Paired with Saldahna Bay mussels, basil and cheese sauce, charred ciabatta and lemon olive oil followed by Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette and plum caramel sauce tapas: 40 ea starter : 115 main: 210 wine pairing menu: 400

CHARDONNAY 2016 The wine shows a complex array of citrus, apricot, oatmeal and honey flavours with strong minerality and subtle spicy oak.” tasting: 10 glass: 85 bottle: 260 Paired with Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers followed by Toulouse sausage, soft polenta, spinach and crispy fried onion rings, home-made ketchup tapas: 40 ea starter: 135 main: 140 wine pairing menu: 350

CABERNET SAUVIGNON 2017    A distinctly Capetonian Cabernet with beautiful red cherry, cranberry  and redcurrant with a hint of spice on the nose.   The palate is soft,  elegant and juicy with just a hint of cocoa, youthful tannins and soft edges.  glass: 55    bottle:  160   Paired with  Ostrich fillet tataki, pickled exotic mushrooms, umami mushroom  sauce and plum compote  followed by  Slow braised lamb shoulder, pistachio crusted lamb cutlets, pea and mint  potato puree, baby beets, pearl onions, pickled mustard seeds and a Dijon  mustard jus   starter : 115   main: 210    wine pairing menu: 365