Cape Point Vineyards Restaurant, Silvermine Rd, Noordhoek.
Welcome to Cape Point Vineyards, a unique little farm in Noordhoek where vines are lazily nestled between mountains and ocean.
As with the vineyards in Noordhoek, you’ll find that people here likewise take it slow. So too in the kitchen we take time in selecting fresh ingredients and crafting all components of our dishes by hand.
So, on behalf of our Executive Chef, Jonathan Gargan we invite you to “this side” of the mountain, where you will want succumb to our nature; take your time, sit back, relax, and simply enjoy life and the breathtaking view..
Lunch Service: 12:00 – 14:30: Tuesdays, Wednesdays and Fridays to Sundays
Dinner Service: 18:00 – 20:30: Tuesdays, Wednesdays (Harvest Table), Fridays and Sundays
Closed on Thursdays: Join us at our Community Market
Group Bookings (10 guests or more):
In order to ensure a smooth service with the meals that are timeously served – group bookings will be required to select a set menu with two choices for each course.
Please note that a R1000 deposit is and a 12% service fee is applicable.
A La Carte Winter Menu
Warm home cured salmon carpaccio, marinated artichokes and chive and smoked butter sauce. 95
Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers. 125
Slow roast pork belly, quince and apple compote, spiced walnut crumble, rocket shoots and cider sauce. 75
Charred asparagus, soft egg yolk ravioli, crisp home cured pancetta and toasted pine nut granola and salsa verde. 90
Pan roast quail, kimchi and Asian greens salad, baby radish, gochujang egg net and a peanut -coriander dressing. 115
Creamed Cauliflower and tarragon soup with Pernod flambéed tiger prawns and lemon oil. 120
Warm baby beet salad, sultana compote, chevin gratinée, salted hazelnut praline, caper berries, balsamic vincotto aioli. 85
Grilled Chalma ribe-eye, baby potatoes, roast baby carrots, parsnips and tonka bean and red wine sauce. 195
Springbok shank, smoked vanilla mash, fine green beans, braised radicchio and black cherry jus. 165
Slow braised pigs cheeks, soft buttered polenta, tender stem broccoli, pearl onions, toasted almond crumble and brandy prune compote sauce. 185
Soy marinated duck breast, wok vegetables, sirarcha egg noodles and ginger soy broth. 195
Baked Kingklip, pop corn puree, cob corn, crisp kale, burnt onion mayo and saffron oil. 185
Mussels, line fish, baby calamari and tiger prawns with white wine sauce and fresh vermicelli pasta. 205
Baked Provencal vegetable tart with herbed cream cheese and rémoulade sauce.145
Mushroom agniolotti, gruyere cheese sauce, wild mushroom fricassee and truffle-sage olive oil. 165
Vanilla panna cotta, red wine poached pear, chocolate sorbet and toasted hazelnut daquoise. 65
Dark chocolate fondant, coco puff, white chocolate cremeaux, macaron, Seville orange anglaise. 85
Warm traditional Malva pudding , thyme stewed apricots, brandy biscuit and bourbon vanilla bean custard. 55
Baked cheesecake with salted caramel and crushed Brazil nuts. 75
Cheese board – Local artisanal cheeses with homemade preserves and crackers. 110
Starts 17 May – Menu subject to change