Cape Point Restaurant
Refined seasonal dining overlooking Noordhoek’s ocean and vineyards.
The Cape Point Vineyards Restaurant
Set high above Noordhoek with panoramic ocean, mountain and vineyard views, Cape Point Restaurant offers refined seasonal dining inspired by the Cape coast and surrounding valleys.
Our menu changes with the seasons and celebrates exceptional local ingredients, thoughtfully prepared and paired with award-winning estate wines. In winter, guests gather beside the fire for long lunches and relaxed dining, while summer opens onto the deck overlooking the Atlantic.
Whether joining us for a leisurely lunch, sunset dinner or special occasion with friends and family, every experience is designed to feel warm, memorable and distinctly Cape Point.
Reserve Your Table
Lunch · Monday–Sunday · 12:00–16:00
Dinner – Wednesday – Saturday 18:00 – 20:30 (as of November)
Join us for relaxed seasonal dining overlooking Noordhoek’s ocean and vineyards.
~ Booking is essential ~
Seasonal Winter Menu
Thoughtfully prepared seasonal dishes inspired by the Cape coast, paired with award-winning estate wines and served against panoramic ocean and vineyard views.
starters
Cheese Soufflé
sauvignon blanc velouté, apple and walnut salad 155
Golgappa Tartar
lime aioli, Dijon, caper berries 125
Pan-Roasted Scallops
bokkom xo, charred sweetcorn, corn pureè, lime & coriander oil 385
Buttermilk Soft Shell Crab
lime aioli, tomato soy jam, pickled ginger 195
Springbok Carpaccio
smoked macadamia, pickled gooseberry, chive, cured egg yolk
& buchu dressing 165
~
mains
Deconstructed Beef Wellington
Carrot & ginger purée, mushroom duxelles, tenderstem broccoli, pinotage jus 395
Biltong-Spiced Ribeye
Charred vine tomato, whipped feta, crushed summer peas, Pinotage jus 385
Pan Roasted Baby Chicken
Mushroom stuffing, charred leeks, cauliflower puree, chicken jus 375
Pan-Fried Salmon
Pea & basil puree, grilled mange tout, rainbow beets, fresh pomegranate, chermoula sauce 375
Cape Linefish
Charred leeks, crushed baby potatoes, seaweed butter,
Sauvignon Blanc velouté 255
Slow-Cooked Lamb Shank
Butterbean purée, charred courgette, preserved lemon & rosemary jus 380
Ricotta Agnolotti
Summer courgette, garden peas, mint, lemon brown butter, pecorino and hazelnut 210
Add grilled prawns 95
~
side dishes
DESIGNED FOR THE TABLE
Burrata Salad
Rocket, roasted grapes, shaved fennel, toasted walnuts, Sauvignon Blanc vinaigrette and basil 180
Charred Baby Cabbage
White miso butter, toasted sesame, crispy shallot and burnt lime 110
Little Gem Salad
Avocado, cucumber, radish, herbs, toasted seeds and Green Goddess dressing 115
Truffle Fries
Parmesan, garlic aioli 75
Ciabatta
Wild mushroom pâté, whipped butter 95
desserts
Peach Cheesecake
Peach compote, almond biscuit 135
Warm Chocolate Fondant
Preserved fig, crème fraiche ice cream 145
Sauvignon Blanc & Citrus
Sauvignon Blanc parfait, lemon curd, Cape gooseberry, almond tuile 115
Fig & Blueberry Vegan
Fig leaf & blueberry sorbet, fresh figs, blueberry compote, buckwheat brittle, lavender & lemon 125
Cape Cheese Selection
Three Cape cheeses, crackers, citrus marmalade 145