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 to 20:30 As of 1 October
|To make a booking for 12 guests or less, please book 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 firstname.lastname@example.org or 021 789 0900 for assistance with your function.
Please note a 10% service fee is applicable.
A la Carte Menu
The Cape Point Vineyards Restaurant offers a seasonal menu designed to compliment our award wining Sauvignon Blanc driven wines.
Kataifi prawns, black garlic aioli and a tomato cucumber salsa 140 Wine pairing: Isliedh
Softshell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers. 140
Smoked Franschhoek trout, chilled pea and sour cream soup, garden peas and beans, lemon oil 95
Wine pairing: Reserve Sauvignon Blanc
Butternut ravioli, toasted pine nuts, parmesan and fresh basil. 65
Cape Point Caesar salad – Fresh cos lettuce, shaved parmesan, crispy bacon, soft boiled egg, croutons, Caesar dressing 75 Wine pairing: Noordhoek Sauvignon Blanc
Roast baby beetroot and carrots salad with smoked dukkha spiced aubergine puree, rocket, toasted hazelnuts and coriander shoots 65
Ostrich Tataki, shimeji mushrooms, spring onion, sweet chilli, miso mayo and toasted sesame seeds. 85
West Coast Oysters with Sauvignon Blanc granita and fresh lemon 150
Wine pairing: Cape Point Sauvignon Blanc
rilled sirloin of beef, twice fried hand cut parmesan chips, brown mushrooms, tender stem broccoli and whole grain mustard sauce 185
Abalobi line fish, baby potatoes, cherry tomatoes, baby marrow, red pepper and a lemon basil cream sauce 145 Wine pairing: Noordhoek Sauvignon Blanc
Rolled roast pork belly with sultana and pine nuts, fennel bulb, cumin potatoes, hops jus and burnt onion mayo 169
Slow roast lamb shoulder and lamb cutlet, roast butternut, fine green beans, chermoula butter mash, rocket puree and rosemary sauce 210
Seared Cape Point tuna, pan fried tomato green beans, olives and artichokes with a chorizo sauce 140 Wine pairing: Reserve Sauvignon Blanc
Crispy wok fried duck breast, Asian vegetables, noodles, spiced coconut sauce, honey cashew nuts 250 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
Roast tomato risotto with roast summer vegetables and chive crème fraiche 95
Long Beach seafood platter: Abalobi line fish, white wine mussels, calamari, tiger prawns, CPV sauces, baby potatoes and garden salad. 440 Wine pairing: Cape Point Sauvignon Blanc