Winter in the winelands is an exciting time, vines recover and prepare themselves for spring, wood burns in cozy spaces, and menus get a hearty and comfort feel, to make venturing out in Franschhoek a warming occasion.
Chefs Nic van Wyk and Westley Muller look to nostalgia for this winter’s menu, with comfort flavours and classic French technique, with an unmistakable South African flare. ‘When the rain settles in, our palates change. As we look for wooly coats and add blankets to the couch, we also start to crave sustenance rooted in comfort and dishes to warm from within,’ comments van Wyk.
Sundays are feast days
Sunday lunch has a strong tradition all over the world, it is still very much an aspect of life nowadays with busy weeks leaving Sundays as the day to recharge. Hearty meals and conversation are set to take centre stage.
From May the restaurant will be debuting Feast as the Sunday lunch offering. The concept focusses on simple abundance with complimentary Haute Cabrière and Pierre Jourdan wine to match, to make Sundays about sitting back and catching up. ‘Think parsnip and celeriac soup, roast pork belly, sirloin on the bone, sage and brown butter pumpkin and other sides and spiced apple crumble, butterscotch sauce and popcorn ice, ‘comments Muller. Pricing at R370pp including food and wine.
Winter menu and Vintners special
The hearty a la carte menu will feature dishes like Pinot Noir barrel smoked Franschhoek trout with a creamy Huguenot cheese sauce and soft baby potatoes and crispy onions, kataifi wrapped deep fried goats’ cheese with pickled and baby beetroot and a honey dressing, or Ratafia poached quince with crumble and yoghurt ice cream.
A vintners special of a 300g beef steak, with béarnaise sauce, fine beans and hand cut chips, with a glass of Haute Cabrière Pinot Noir Reserve will be on offer for R175pp, add a crème brûlée for R220pp. This special will run for lunch and dinner Tuesday to Saturday until end September 2017.
Pop-up dinners in JHB, Pretoria and Durban
In July Haute Cabrière restaurant will close for kitchen modifications, while chefs Nic van Wyk and Westley Muller take some Capetonian gold to the City of Gold and beyond. ‘We’re excited to take Haute Cabrière Restaurant to Johannesburg, Pretoria and Durban. Our wine has a large following there and the opportunity to bring the true marriage of food of wine is an exciting one,’ says Cellarmaster Takuan von Arnim.
During the month of July The Marriage of Food and Wine Pop-up dinners will be hosted at Randpark Golf Club from 5-8 July, Moonshot Restaurant in Menlyn, Pretoria from 11-14 July and Fairmont Zimbali Lodge in Durban from 18-22 July. The full programme and booking details are available on our website www.cabriere.co.za.
Cozy up fire side in the Tasting Room
The Haute Cabrière Tasting Room has extended their hours on Saturdays and Public Holiday trading times.
Throughout winter the Tasting Room will be open from 9h00 to 17h00 on weekdays, 10h00 to 17h00 on Saturdays and Public Holidays, and 11h00 -16h00 on Sundays. Cellar Tours will take place Monday – Saturday at 11h00. Guests can enjoy tasting their way through the Haute Cabrière and Pierre Jourdan wines and move over to the restaurant for lunch or dinner, or enjoy a cheese board with five cheeses, preserves, and a selection of bread for R130.
*sauce may vary from day to day.
** Cheese boards are subject to availability.
Restaurant Booking slots:
Lunch: Tues – Sun 12h00 to 14h00
Dinner: Tues – Sat 18h30 to 20h30
Haute Cabrière Restaurant will be closed from Monday 26 June to Monday 7 August, reopening from Tuesday 8 August with the above offering still available.
Email: firstname.lastname@example.org | Tel: 021 876 3688
Bookings via Dineplan at www.cabriere.co.za
Tasting Room hours:
Mon – Fri: 09h00 to 17h00
Sat and Public Holidays: 10h00 to 17h00
Sun: 11h00 to 16h00
Tel: 021 876 8500
Lambrecht Road R45, Franschhoek
Compiled by Haute Cabrière Restaurant