The revitalised menu celebrates the synergy between the cellar and the kitchen that has long been a hallmark of the Haute Cabrière Cellar Restaurant, combining the talents of van Wyk and Muller with those of cellarmaster Takuan von Arnim.
Perhaps the best reflection of this partnership is in the six-course tasting menu dubbed ‘The Marriage of Food and Wine’, where each dish is paired with a wine from the estate. Here for instance the bright acidity of the Haute Cabrière Unwooded Pinot Noir is a perfect foil for the Asian Venison Tartare, while Braised Chargrilled Octopus in a salsa verde is an unforgettable match for the much-loved Haute Cabrière Chardonnay Pinot Noir. Paired with the Pierre Jourdan Blanc de Blancs, Muller’s superb Orange Soufflé is a memorable sweet ending to the tasting experience. Also available on the a la carte menu, and set to change with the seasons, is the soufflé which looks set to become a sought-after signature dish of the revamped restaurant.
The six course tasting menu paired with wine is available for R595 per person. It needs to be pre-booked in time slots 12h00 and 12h30 for lunch and 18h30 and 19h30 for dinner. Please note that the menu may change as the seasons change as only fresh ingredients are used in the kitchen.
