Cape Point Vineyards Restaurant

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 – 15:30.  Daily.

Dinner Service: 18:00 – 20:30. Closed Thursday and Sunday

To make a booking for 14 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 15 guests or more, 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 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 75

Ostrich fillet tataki, pickled exotic mushrooms, umami mushroom sauce and plum compote 115

Mushroom agnolotti, gruyere cheese sauce, wild mushroom fricassee and truffle-sage olive oil 95 Wine pairing: Isliedh

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 105 Wine pairing: Noordhoek Sauvignon Blanc

Saldanha Bay mussels, basil and cheese sauce, charred ciabatta and lemon olive oil 115 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

Smoked bacon and leek risotto, pecorino shavings 75

Main Courses

Pan fried kingklip, corn, tomato, red onion and green pepper fricassee, avocado foam, chilli oil 175

Pan fried magret duck breast, sriracha noodles, scallions, sugar snaps, edamame beans,

pak choi, crisp wonton and ginger-soy broth 210

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 and plum caramel sauce 210

Wine pairing: Reserve Sauvignon Blanc

Open crème fraîche ravioli, artichokes, asparagus, garden peas, edamame beans, leeks, pickled radish, parmesan wafers and herb olive oil foam 150

Wine pairing: Reserve Sauvignon Blanc

Malay styled chicken and prawn curry with fragrant basmati rice and sambals 195
Wine pairing: Chardonnay

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 210

Grilled beef fillet, sautéed mushrooms, garlic baby potatoes, parsley puree and brandy cream sauce 195

Wagu beef, parmesan truffle baby potatoes, courgettes, mushroom and brandy cream sauce and rocket. 295

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