Welcome to the Cape Point Vineyards Restaurant, Noordhoek.
As with our vineyards, you’ll find that people in Noordhoek likewise take it slow. So too in the kitchen we take time in selecting fresh ingredients to compliment our Sauvignon Blanc driven wines.
So whilst you are on this side of the mountain, we ask you to succumb to our nature: Take your time, sit back, relax, and simply enjoy life and the breathtaking view
Lunch Service: 12:00 – 14:30. Daily
Dinner Service: 18:00 – 20:30. Fridays and Saturdays.
|To make a booking for 12 guests or less, please click the button below. |
If your chosen reservation time does not show in the booking widget, this time is unfortunately fully booked.
|To make a booking for more than 12 guests, please submit a group inquiry. |
We aim to help you create a truly special dining experience. We have a semi-private dining room that can accommodate up to 30 guests for an intimate experience and our deck can seat up to 140 guests.
We have various options for banquet menus and can cater for most dietary requirements.Contact email@example.com or 021 789 0900 for assistance with your function.
Please note a 10% service fee is applicable.
Baked butternut risotto, shaved parmesan and sage olive oil.
Tomato and shallot soup with toasted ciabatta.
Roasted hake, sumac spiced heirloom carrots, cauliflower and potato puree and toasted hazelnuts.
Grilled beef sirloin, smoked potato mash, spinach, onion rings, roast bone marrow and red wine sauce.
a glass of Cape Town Wine Co. Wine of Your Choice.
R195 p.p. Weekdays until 31 Aug ’19
A la Carte Menu
The Cape Point Vineyards Restaurant offers a seasonal menu designed to compliment our award wining Sauvignon Blanc driven wines.
Pork and prawn wontons, Szechwan sambal and shimeji mushrooms and fresh coriander. 75 Wine pairing: Isliedh
Softshell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers. 135 Wine pairing: Chardonnay
Wood fire baked butternut risotto, shaved parmesan and sage olive oil. 69
Baked potato and bacon soup with crispy potato skins, spring onion and paprika oil. 65
Wine pairing: Reserve Sauvignon Blanc
Green asparagus, smoked ricotta, pickled radish, bacon bread crumbs. 65
Wine pairing: Noordhoek Sauvignon Blanc
Pan fried chicken livers, red wine and chilli sauce, olive oil grilled bread. 69
Tetaki ostrich with an Asian salad, toasted sesame seeds and Ponzu dressing. 69
Fresh West Coast oysters, red onion vinaigrette, fresh lemon. 145
Wine pairing: Cape Town Sauvignon Blanc
ABALOBI Line Fish Special of the Day S.Q.
Grilled beef sirloin, smoked potato mash, spinach, onion rings, roast bone marrow and red wine sauce. 168
Roasted line fish, sumac spiced heirloom carrots, cauliflower and potato puree and toasted hazelnuts. 168 Wine pairing: Noordhoek Sauvignon Blanc
Miso glazed pork belly, sautéed spinach, crispy bacon, parsnips three ways, pickled baby onions and pork jus. 169
Slow braised lamb, roast lamb cutlet, pearl onion and bell pepper, baby marrow, fine beans and cannellini bean ragout, basil pesto crumble and balsamic sauce. 175
Mushroom and truffle tagliatelle, charred courgettes, toasted pine nuts shaved parmesan, olive oil. 135 Wine pairing: Reserve Sauvignon Blanc
Pan roast Margret of duck, wild mushrooms, buttered barley and potato mash, green beans and whisky sauce and tarragon oil. 251 Wine pairing: Isliedh
North African spiced Springbok – Harissa spiced slow braised springbok shank, pine nut cous cous, fried cauliflower and baby carrots, sundried peach chutney, mint and coriander yoghurt. 225
Long Beach seafood platter: linefish, white wine mussels, calamari, tiger prawns, CPV sauces, baby potatoes and garden salad. 440
Long Beach seafood platter with West Coast Crayfish. 660 wine pairing: Cape Town Sauvignon Blanc