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
25% Discount : 1 Course
50% Discount: 2+ Courses
Monday – Friday until 31 July 2017 – excludes seafood platters
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
Salmon and beets
Beetroot cured Norwegian salmon, beetroot, red cabbage, purple basil, crème fraiche, lattice 105
Panko crumbed prawns with yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy, shaved bonito and squid ink crackers. 135
Mushroom and onion
Mushroom and roasted onion risotto, olive oil foam, and pan fried wild mushrooms. 85
Soft shell crab prawn bisque
Deep fried soft shell crab, tiger prawn bisque, fennels micro herbs, lemon olive oil. 135
Bacon and corn mielies
Honey glazed crispy bacon, popcorn puree, corn flan, charred baby corn, corn shoots. 75
Beef and Butternut
Braised beef short rib, butternut gnocchi, toasted seed crackers, butternut chips and shaved biltong. 85
Oysters and Chorizo
Warm smoked oysters, chorizo, sautéd rocket, shaved bonito, paprika oil foam and crispy kale. 115
Grass fed beef
Char grilled beef rib-eye, tender stem broccoli, porcini mushrooms, caramelized onion mash, brandewyn-mustard cream sauce. 235
Shoulder and cutlet of lamb, calamata olive soil, halloumi croutons, sweet aubergine with sesame, black garlic, tahini, dolled rice, smoked yoghurt, burnt lemon jus and flaming rosemary. 255
Catch of the day
Pan fried line fish, tomato risotto, fricassee of aubergine, peppers, baby marrow, red onion and olive tapenade. 195
Rockpool of Hake
Miso soy poached hake, shitake and shemiji mushrooms, soba noodles, rock pool seaweeds, miso consommé. 225
Pan fried magret duck breast, sirarcha noodles, scallions, sugar snaps, edemame beans, pak choi, sesame soy broth, crisp wonton. 215
North African Springbok
Harissa spiced slow braised springbok shank, pine nut cous cous, honey carrots, sun dried peach chutney, mint yoghurt and toasted almonds. 215
Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock-pea foam, walnut beurre noisette, plum caramel sauce. 205
Long Beach seafood platter
Catch of the day, white wine mussels, calamari, tiger prawns, CPV sauces, shoestring fries and garden salad. 440
With West Coast Crayfish. 660
Roast baby roots vegetables, pickled radish, roast potatoes, crispy potato skins, confit garlic, honey, soy and ginger carrot puree, roast spicy cashew nuts. 185
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, firstname.lastname@example.org or complete a reservation request on the booking form above.