Cape Point Vineyard Restaurant – Bianco Burger (Jan ’18)


The Cape Point Vineyards Restaurant is not as the name suggests at Cape Point but rather on the outskirts of the sleepy village of Noordhoek.  A breath-taking view of the ocean, sprawling lawns dotted with huge scattered cushions for comfort in the shade of umbrellas, where picnics are enjoyed by patrons. Overlooking a dam and the ocean beyond, I visualised a game of croquet in all my lace finery…this was but the start of a sensual escape of all my senses.


With a party of seven and each one’s culinary taste as different as the smiles on their faces, there would be a few possible misses I thought.  However, I can say with conviction that this was not the case.  I was jolted back to my beautiful motherland by fresh, beautifully prepared native cuisine, with a cosmopolitan twist.

From starter, mains then dessert, we were assaulted with generous portions, artistically plated, flavoursome, wholesome food. I can certainly bet my bottom dollar that the chef not only raises the bar but is someone to watch very closely in the foodie circle.



 Smoked Hout Bay snoek ravioli, charred asparagus, CPV Chardonnay lemon cream sauce.  R85


Gin and Tonic West Coast Oysters, pickled cucumber and coriander granita and fresh lemon.  R155  wine pairing: Reserve Sauvignon Blanc


Cape line fish ceviche, chilli vinaigrette, yuzu mayo, crisp fish skin and micro herbs.  R100  wine pairing: Isliedh


Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers.  R135  wine pairing: Chardonnay


Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket and fresh ciabatta. R105  wine pairing: Cape Town Sauvignon Blanc


Grass fed beef carpaccio, shaved parmesan, wild rocket fresh lemon and basil pesto aioli.  R105


Roast butternut, feta, pumpkin seed and onion marmalade, mesclun salad and a verjuice honey dressing. R65


Cape Point Caesar salad – Fresh cos lettuce, shaved parmesan, crispy bacon, roast chicken, soft boiled egg and classic Caesar dressing. R65




Pan fried Norwegian Salmon, spiced Thai vegetable and rice noodle salad, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime.  R195

wine pairing: Reserve Sauvignon Blanc


Grass fed Chalmar Ribeye with parsley and garlic baby potatoes, roast vine tomatoes, charred courgettes with a choice of Béarnaise or red wine jus.   R195


Slow braised lamb shoulder, pistachio crusted lamb cutlets, pea and mint potato puree, baby beets, pearl onions, pickled mustard seeds and a Dijon mustard jus. R210


Lemon ash Cape sea line fish, lemon and chive risotto, charred leeks, spring onion and lemon crème fraiche.  R195  wine pairing: Chardonnay


Pan fried magret duck breast, sirarcha noodles, scallions, sugar snaps, edemame beans, pak choi, crisp wonton and ginger- soy broth. R210  wine pairing: Isliedh


North African spiced Springbok – Harissa spiced slow braised springbok shank, pine nut cous cous, fried cauliflower and baby carrots, sundried peach chutney, mint and coriander yoghurt. R195


Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette and plum caramel sauce.  R210


Long Beach seafood platter: linefish, white wine mussels, calamari, tiger prawns, CPV sauces, shoestring fries and garden salad.  R440

With West Coast Crayfish.  R660  wine pairing: Cape Town Sauvignon Blanc


Baked Provencal vegetable tart with herbed cream cheese and romesco sauce and toasted almonds. R95




Silvermine forest: White chocolate cremeaux, milk chocolate marquise, frozen chocolate truffles, coco pashmak, chocolate soil and pistachio cake.  R135


Milk chocolate mousse and coconut éclair bombe, tropical fruit, aniseed syrup and white chocolate sand.  R65


Almond layered Baumkuchen, summer stone fruits, crushed amaretto biscuit and amaretto ice cream. R65


Caramelized banana, roast banana puree, salted caramel pecan nuts, rum sultanas, caramel toffee, vanilla bean anglaise. R105


Honey milk pannacotta, summer flowers, honeycomb, thyme crumble and milk foam wafers. R55


Summer berry sorbets, fresh berries and Italian meringue and burnt marshmallows.  R65


Cape Point Vineyards cheese board: Chevin, Fontina and Brie served with Roasted Vine Tomatoes, Caper Berries, Marinated Olives,  Roasted Walnuts, and Creme Fraiche and Basil Pesto Bruschetta .  R98



What I would consider a five-star establishment, with three-star pricing, is a sure establishment to visit.  A lovely melting pot of family, tourists, locals, young and old can certainly consider this delightful venue a sure diamond to be visited frequently.



For the full album click HERE

Restaurant Info:

Cape Point Vineyards Restaurant




Tel No: +27 21 789 0900 :

Email Contacts fro Departments:

Breakfast & Sandwich Deli:

Community Market: | Thursdays 4:30 – 8:30pm   


Restaurant: | Mon- Wed; Fri – Sun  

Written for JAR PHOTOGRAPHY by Bianco Burger

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen





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