Cape Point Vineyards Restaurant
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 Fridays and Saturdays
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 Menu
Smoked Hout Bay snoek ravioli, charred asparagus, CPV Chardonnay lemon cream sauce. 85
Gin and Tonic West Coast Oysters, pickled cucumber and coriander granita and fresh lemon. 155 wine pairing: Reserve Sauvignon Blanc
Cape line fish ceviche, chilli vinaigrette, yuzu mayo, crisp fish skin and micro herbs. 100 wine pairing: Isliedh
Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers. 135 wine pairing: Chardonnay
Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket and fresh ciabatta. 105 wine pairing: Cape Town Sauvignon Blanc
Grass fed beef carpaccio, shaved parmesan, wild rocket fresh lemon and basil pesto aioli. 105
Roast butternut, feta, pumpkin seed and onion marmalade, mesclun salad and a verjuice honey dressing. 65
Cape Point Caesar salad – Fresh cos lettuce, shaved parmesan, crispy bacon, roast chicken, soft boiled egg and classic Caesar dressing. 65
Pan fried Norwegian Salmon, spiced Thai vegetable and rice noodle salad, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime. 195
wine pairing: Reserve Sauvignon Blanc
Grass fed Chalmar Ribeye with parsley and garlic baby potatoes, roast vine tomatoes, charred courgettes with a choice of Béarnaise or red wine jus. 195
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
Lemon ash Cape sea line fish, lemon and chive risotto, charred leeks, spring onion and lemon crème fraiche. 195 wine pairing: Chardonnay
Pan fried magret duck breast, sirarcha noodles, scallions, sugar snaps, edemame beans, pak choi, crisp wonton and ginger- soy broth. 210 wine pairing: Isliedh
North African spiced Springbok – Harissa spiced slow braised springbok shank, pine nut cous cous, fried cauliflower and baby carrots, sundried peach chutney, mint and coriander yoghurt. 195
Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette and plum caramel sauce. 210
Long Beach seafood platter: linefish, white wine mussels, calamari, tiger prawns, CPV sauces, shoestring fries and garden salad. 440
With West Coast Crayfish. 660 wine pairing: Cape Town Sauvignon Blanc
Baked Provencal vegetable tart with herbed cream cheese and romesco sauce and toasted almonds. 95
Silvermine forest: White chocolate cremeaux, milk chocolate marquise, frozen chocolate truffles, coco pashmak, chocolate soil and pistachio cake. 135
Milk chocolate mousse and coconut éclair bombe, tropical fruit, aniseed syrup and white chocolate sand. 65
Almond layered Baumkuchen, summer stone fruits, crushed amaretto biscuit and amaretto ice cream. 65
Caramelized banana, roast banana puree, salted caramel pecan nuts, rum sultanas, caramel toffee, vanilla bean anglaise. 105
Honey milk pannacotta, summer flowers, honeycomb, thyme crumble and milk foam wafers. 55
Summer berry sorbets, fresh berries and Italian meringue and burnt marshmallows. 65
Cape Point Vineyards cheese board: Chevin, Fontina and Brie served with Roasted Vine Tomatoes, Caper Berries, Marinated Olives, Roasted Walnuts, and Creme Fraiche and Basil Pesto Bruschetta . 98
Menu subject to change
For booking enquiries, please contact 021 789 0900, firstname.lastname@example.org or complete a reservation request on the booking form above.