Cape Point Vineyards Restaurant, Silvermine Rd, Noordhoek – Cape Town.
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 – 15:00
Dinner Service: 18:00 – 20:30 will resume in spring
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 Summer Menu
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
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
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
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