The
restaurant is dressed in crisp, white linens, and features a series of
sparkling handcrafted chandeliers. The
cellar setting provides an intimate and sophisticated space, wonderfully cool
on a scorching summer’s day, while the outside terrace boasts magnificent views
and the perfect al fresco dining experience.
“The Taste of the Seasons menu,” says Chef Ryan “is inspired by the bounty of
seasonal produce available – I create dishes from what we grow in our veggie
garden at Haute Cabrière.” Ryan is very passionate about root
to flower eating, minimizing waste and recycling, all suitable off cuts are
collected, made into compost and put back into the veggie garden. Ryan’s goal
is for the restaurant to become self-sufficient, hand making as much as
possible and purchasing as little as possible.
With
the Taste of the Seasons menu
served at lunchtime, Chef Ryan is
given free rein to play with the bountiful produce available to him. The two
starters, mains and desserts complement the à la carte menu perfectly, and diners can mix and match to their
heart’s desire.
Chef
Ryan is passionate about combining an air of finesse with the delicious
authenticity of homemade produce; dishes are almost rustic yet always refined
and expertly crafted. “We make our own biltong, crème fraîche, breads, ice
creams, flavored oils and preserves. We also make Pinot Noir butter and salt –
it’s fantastic!” he enthuses.
Highlights from the menu include tomato and
parmesan salad, basil pesto and tomato espuma; the smoked ricotta ravioli wows
with flavour and textures of beetroot; while the Duo of organic beef makes the
most of quality ingredients with smoked pumpkin, bok choi and buchu.
All dishes can be enjoyed as starters or mains,
providing the perfect opportunity for diners to play with wine pairings.
Desserts are rich, such as the meltingly delicious white chocolate pave with
olive oil crumble and black pepper ice cream, or fresh and flirty like the
assiette of rose, showcasing this summer flower in a multitude of delicious
ways, including candied rose petals.
For
wine aficionados, the 6-course Vintage
Menu, available at dinner, is
a must: the dishes are created to complement a magnificent selection of wines
from the estate, including a few older vintages from the vinoteque. The wines
provide a classical foundation for the food to shine.
Vegetarians need not despair; Ryan has
created a remarkably inventive Vegetarian
Menu. He emphasizes that his vegetarian dishes are not merely a
meaty dish with the protein removed. “The vegetarian dishes have fantastic
integrity; they are wholesome and utterly delicious.” Dishes are artfully
plated, ingredients treated with obvious technical proficiency, and refinement
brought to a homemade aesthetic.
“We’re also making the most of our outside
deck area,” says Christiane von Arnim, Managing Director of Haute Cabrière.
“You can come here for a light bite after wine-tasting, or enjoy something more
substantial.” The Delicious Little
Things menu that is served on the terrace in the afternoons from 15h00, hits all the right notes: from moreish
nibbles such as dukka crusted squid, mussels cooked in a belle rose cream, and chilled
sweet corn and truffle soup, to more substantial eats like braised beef short
rib and slow roast pork belly – all as heavenly as the view over the
Franschhoek valley below. The platters of local artisanal cheese and
charcuterie are perfect for sharing, while sweets such as chocolate sorbet and
mulberry cheese cake will satisfy those with a sweet tooth. With the estate
wines, all available by the glass, afternoons on the terrace are sure to become
a highlight for visitors to the Franschhoek valley.
So
whether visitors are after a light meal on the terrace, bountiful seasonal fare
with a great view or a gastronomic journey all paired with award-winning wines,
it’s all on offer at Haute Cabrière.
Haute
Cabrière’s Tasting Room and Restaurant are both situated on Franschhoek Pass
(Lambrecht Street), Franschhoek. Tasting Room hours are: Mon - Fri: 09h00 to 17h00
- Sat: 10h00 to 16h00 - Sunday: 11h00 to 16h00.
Haute
Cabrière Cellar Restaurant is open for lunch from 12h00 to 15h00 Tuesday to Sunday;
and dinner from 19h00 to 21h00 Tuesday to Saturday. The Delicious Little Things menu is served on the terrace from 15h00 –
19h00 Tuesday to Saturday. The lunchtime Taste
of the Season menu is priced at R325 per person for 3 courses and R445 per person for 6 courses, including wine pairings. The 6-course
Vintage Menu is priced at R700 per person, including wine pairings.
For
reservations and enquiries: Email restaurant@cabriere.co.za
or call 021 876 3688.