Cape Point Vineyards Restaurant

Cape Point Vineyards Restaurant

Dear Guest, welcome to Cape Point Vineyards, a unique farm in Noordhoek
where vines are lazily nestled between mountains and ocean. Cool breezes from the sea make for a slow growing season, with a late harvest that results in a truly unique Sauvignon Blanc that is recognised across the globe
for it’s rich in minerality, structure and tone.

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 to compliment our 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

Breakfast : 8:30 – 11:00 – Weekends

Lunch Service: 12:00 – 15:30

Group bookings (10+) will be required to select a set menu with two choices for each course. Please note that a 50% deposit and a 12,5% service fee is applicable.

 

Not available on Sundays

A la Carte

The Cape Point Vineyards Restaurant offers a small, seasonal menu designed to compliment our award wining Sauvignon Blanc driven wines.

Starters

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

Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket, ciabatta crisps 105

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

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

Main Courses

Pan fried magret duck breast, sriracha noodles, scallions, sugar snaps, edamame beans, pak choi, crisp wonton and ginger-soy broth 210

Hand Caught Cape Point Tuna, spiced Thai vegetable and rice noodles, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime 195

Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette and plum caramel sauce 210

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

Toulouse sausage, soft polenta, spinach and crispy fried onion rings, home-made ketchup 140

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