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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.





restaurant Winter Special

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