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. Closed Thursday and Sunday
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.
A la Carte Menu
The Cape Point Vineyards Restaurant offers a seasonal menu designed to compliment our award wining Sauvignon Blanc driven wines.
Cape Point Caesar salad – Fresh cos lettuce, shaved parmesan, crispy bacon, Boquerones, soft boiled egg and classic Caesar dressing 79
Pan fried haloumi, olive tapenade, heirloom tomatoes, tomato water gel, pesto crumble and balsamic cream 75 Wine Pairing: Cape Town Sauvignon Blanc
Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket, ciabatta crisps 126 Wine Pairing: Noordhoek Sauvignon Blanc
Gin and Tonic West Coast Oysters, pickled cucumber, and fresh lemon. 155
Wine Pairing: Reserve Sauvignon Blanc
Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers 135 Wine Pairing: Chardonnay
Grass fed beef carpaccio, shaved parmesan, wild rocket, and basil pesto aioli, ciabatta wafers. 96
Cape line fish ceviche, chilli vinaigrette, yuzu mayo, crisp fish skin and micro herbs. 97 Wine Pairing: Isliedh
Pan fried Cape line fish, corn, tomato, red onion and green pepper fricassee, avocado foam, chilli oil 175
Pan fried magret duck breast, Szechwan noodles, scallions, sugar snaps, edamame
beans, pak choi, crisp wonton and ginger-soy broth 215
Wine pairing: Isliedh
Hand Caught Cape Point Tuna, spiced Thai vegetable and rice noodles, ginger, garlic,
lemon grass and chilli sauce, shaved coconut and fresh lime 195
Wine pairing: Noordhoek Sauvignon Blanc
Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette. 2o5
Rice noodles, pea puree, artichokes, asparagus, garden peas, edamame beans, leeks,
pickled radish, broccoli and herb olive oil foam. 155
Wine pairing: Reserve Sauvignon Blanc
Braised lamb and lamb cutlet, tomato, olive baby marrow and aubergine and calamata olive ragout with organum gnocchi, feta cheese, lamb jus and toasted pine nuts. 225
Grilled rib-eye steak, parmesan truffle baby potatoes, tender stem broccoli, onion mar- malade, Dijon mustard sauce, wild rocket. 225
North African spiced Springbok – Harissa spiced slow braised springbok shank, pine nut cous cous, fried cauliflower and baby carrots, sundried peach chutney, mint and co- riander yoghurt. 225
Wagu beef, parmesan truffle baby potatoes, courgettes, mushroom and brandy cream sauce and rocket 295
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