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.
A LA CARTE MENU
Starters
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
Mains
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
Desserts
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
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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.
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Restaurant Info:
Cape Point Vineyards Restaurant
SILVERMINE RD,
Noordhoek.
7979
Tel No: +27 21 789 0900 :
Email Contacts fro Departments:
Breakfast & Sandwich Deli: picnics@cape-point.com
Community Market: foh@cape-point.com | Thursdays 4:30 – 8:30pm
Picnics: picnics@cape-point.com
Restaurant: bookings@cape-point.com | Mon- Wed; Fri – Sun
Written for JAR PHOTOGRAPHY by Bianco Burger
Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen
