last week I enjoyed a fabulous lunch at the Haute Crabriere Cellar Restaurant situated halfway up the scenic Franshhoek pass. The restaurant has recently undergone a major revamp and now has an outside seating area which is wonderful for visitors to soak up the incredible view while lunching in good weather.
Its looking beautiful!
They have also appointed a new chef, Ryan Shell who lectured at Prue Leiths Chef’s Academy and who spent some of his former year working at Le Quartier Francais’s, The Tasting Room.
Owned and managed by the von Arnim family who are famous for their Pierre Jourdan Cap Classique, this well established restaurant will continue to dish up favourite menu items along with new introductions. All main courses can be ordered in starter portions, making the menu very flexible and accessible.
I ordered the steamed mussels in a Pierre Jourdan Belle Rose and cream reduction, which is one of their signature dishes and was delicious. I tasted the duck liver parfait (with blueberry toast, celery and orange salad, tomato and pistachio chutney), and the confit of karoo lamb terrine (filled with an apricot puree with a pistachio salad). My main course was the beef wellington with wilted bok choi, grilled daikon and a shittake jus. Perfectly cooked and packed with umami flavours.
You could also enjoy the signature menu paired with wine, or just order items off it.
Enjoy some of the Haute Cabrière Classics with this signature wine and food pairing menu, where each course is created around the characteristics and style of one of our famous wines.
Roasted tomato and red pepper soup with basil croutons
Haute Cabrière Unwooded Pinot Noir 2011
Steamed mussels in a Pierre Jourdan Belle Rose and cream reduction
Pierre Jourdan Belle Rose
Seared tuna, served with olive couscous and anchovy vinaigrette
Pierre Jourdan Tranquille
Garlic crusted lamb rack served with port jus
Haute Cabrière Pinot Noir 2007
Camembert and hazelnut fritters with fig puree and buchu paint
Haute Cabrière Chardonnay Pinot Noir 2010
Sour cherry sorbet with a cherry and cinnamon soup and a black pepper biscuit
Pierre Jourdan Ratafia
Enjoy the true marriage of food and wine.
R750 including a glass of the recommended wine with each course.
The Haute Cabrière Cellar Restaurant is open for lunch daily and is also open for dinner on Friday and Saturday evenings for the remainder of this month. From October until the end of April, dinner is available from Monday to Saturday every week. To book your table, call (27) (21) 876 3688 or email firstname.lastname@example.org