Cape Point Vineyards is an Award Winning Wine Estate with an Outdoor Restaurant with Sea and Mountain views in Cape Town.
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 minerality, structure and tone.
Winter Weekday Special: 2 Courses and a Glass of Wine for R180
Start With Beef Wontons with Asian Broth, Broccoli, Shimeji, Nori
Followed by
Curry Spiced Hake Tempura with
Miso mayo, Thrice cooked chips Nori spice, pickled ginger, Spring Onion
Toasted sesame
Washed down with a glass of our #fairtrade Sauvignon Blanc / Semillon
Available Wednesday to Friday between 12 and 3 pm. Public Holidays Excluded.
Menu
Amuse Bouche
West Coast Oyster Dressed with Pickled Ginger, Ponzu, Angel Hair Chili and
Glass of Sparkling Rose – 45
Starters
Soft Shell Crab
Yuzu Mayo, Pickled Ginger, Toasted Nori, Spring Onion, Sweet Soy and Squid Ink Crackers 140
Salmon Trout
Curried Baby Potato Salad, Sultanas, Fennel, Salmon Roe, Champagne Velouté 120
Eggplant Parmigiana (V)
Basil and Coconut Cream, Ratatouille Vegetables, Vegan Parmesan 95
Beef Tartare
Parmesan Mousse, Sherry Gel, Parmesan, Beetroot and Pickled Mushroom 95
Cheese Soufflé
Sauvignon and Parmesan Sauce with Apple and Walnut salad. 110
Mains
Prawns
Mozambican Style; Peri-Peri sauce and toasted ciabatta 265
Market Fish
Corn Chowder, Pak choi, Blackened Corn, Black Garlic Aioli, Crispy Potatoes 190
Fillet of Beef
Bone Marrow Croquettes, Baby Carrots, Sunchoke puree, Bordelaise Jus 235
BBQ Roasted Cauliflower (V)
Macadamia nuts sambals, Coconut and Malay spiced velouté, Toasted Sunflower, Braaied tenderstem broccoli, Sundried Tomatoes 165
Wild Mushroom Risotto,
Truffled goats cheese, crispy onion, chanterelles, cep, shimiji. 150
Pork & Prawn Laksa
Crisp Pork Belly, Atlantic Prawns, Coconut Laska, grilled Spring Onion Crispy Crackling 210
Ostrich Fan Fillet
Café Au Lait Sauce, Cherry Puree, Roast Butternut Mash, Courgette’s, Katafi 195
Side Dishes
Fondue Salad: Warm Blue Cheese Dressing, Baby Spinach, Bacon, Fresh Apple, Candied Walnuts 95
Parmesan and Truffle fries with parsley and truffle Aioli 55
Desserts
Macadamia & Caramel Craquelin
Rum & Raisin Puree, Lime Cured Apple, Hot Cross Bun Ice Cream 110
Butternut Pave
Dehydrated Chocolate Mousse and Gooseberries 75
Vanilla Panna Cotta
Meringue, Strawberry and Champagne Raspberries 65
Cheese Board
Dalewood Brie, Healley’s Cheddar, Belnori Phantom Log, Garnished with Grape and 5 spice chutney, celery, grapes and green apples 130
Cape Point Vineyards Noble Late Harvest 65
