Cape Point Vineyards Restaurant

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:

Dinner Service: 18:00 – 20:30:  excl. Sundays

Closed on Thursdays: Join us at our Community Market

 


Group Bookings (10+ guests)

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 50% deposit and a 10% service fee is applicable.


A La Carte Winter Menu

Starters

Carpaccio of beef with pickled mushrooms, toasted ciabatta, burnt onion mayo and garlic chives  85

Smokey glazed, hibachi chargrilled calamari with pickled daikon noodles, tempura leaves and ponzu dressing  79

Soft shell crab with yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink cracker  135

Slow roast pork belly, spiced apple compote, walnut crumble and rocket shoots with cider sauce  95

Fresh shucked oysters on the rocks with coriander and lime gel, coconut caviar and sea lettuce  165

Duck liver pate, rillettes and cured duck breast with peach and apricot relish, scorched peach gel, shoestring wafers and rosemary-almond crumble  115

Sugar cured Norwegian Salmon with marinated artichokes, fennel, lemon-fennel aioli, and caraway sprouts  105

Baby beet salad, sultana compote, chevin gratinée, salted hazelnut praline and caper berries with balsamic vincotto aioli  85

Mains

Char grilled rib eye with  confit tomatoes, basil bocconcini arancini and African garlic jus         225
Pan fried rainbow trout with edemame beans, sugar snaps, fennel,  pak choi, red scallions, wild rice and Ponzu sauce  245

Harissa lamb braised shoulder and cutlet with sultana-pine nut cous-cous, baby marrow spaghetti, pomegranate sauce and mint yoghurt   245

Seared Cape Point Tuna with a Thai vegetable salad, shaved coconut toasted sesame seeds and a chilli-lime Thai dressing  205

Soy marinated duck breast with wok vegetables, sirarcha egg noodles and ginger soy broth
215
Slow braised Springbok shank draped with butternut puree, charred spring onions, celeriac and a straw wine sauce  205

Baked Provencal vegetable tart with herbed cream cheese and rémoulade sauce     195

Star Aniseed poached nectarine, gorgonzola, cumin and honey roast macadamia nuts with garden leaves, spring onion and garden sprouts 135

Long Beach Seafood Platter – Line fish, black mussels, calamari, tiger prawns, CPV sauces, shoe string fries and garden salad  440
With West Coast Crayfish 660

Desserts

Lemon sorbet, lemon ash meringue, lemon curd, honey-thyme crumble with burnt lemon butter  95

Silvermine Forest – Dark chocolate soil with white chocolate cremeaux, milk chocolate marquise, frozen truffles, coco fairy floss and pistachio cake  135

Baked cheesecake with ginger biscuit, butter salted caramel and crushed Brazil nuts  75

Pavlova meringue, passion fruit, mango, banana, pineapple and fresh coconut with white chocolate mousse   85

Cape Malva pudding with poached apricots, vanilla bean custard foam and Amarula ice-cream   70

Menu subject to change


For booking enquiries, please contact 021 789 0900, bookings@cape-point.com or complete a reservation request on the booking form above.

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