Haute Cabriere has long charmed visitors with its perfect marriage of fine wine and gourmet cuisine, is evolving the menu at its acclaimed Cellar Restaurant to offer a more relaxed bistro-style experience to winelands travellers.
Chef Dennis Strydom takes the essence of home-style cooking and elevates it to restaurant level. He embraces the Haute Cabrière philosophy of Sun-Soil-Vine-Man and a key component of this young chef’s style of cooking is letting the finest local produce shine through in each and every dish. Strydom is eager to incorporate fresh produce from the restaurant’s expansive vegetable gardens and the tasting menu is built around what is available.
As ingredients are locally sourced on a daily basis, the menus are always changing.
Food & Wine Offering at Haute Cabrière
Haute Cabrière also offers a Terrace menu for those who would prefer a light meal which is served from 15h00-17h00 on Friday and Saturday afternoon’s. The mouth-watering Gourmet Beef Burger consists of a home-baked roll topped with home-made onion mayonnaise, garden greens, sweet pepper relish, pure beef patty & Healy’s matured cheddar. The ploughman’s platter, a selection of locally produced cheeses & charcuterie from Neil Jewell which is served with their own breads, pickles & accompaniments, is best enjoyed with a glass of wine in hand.
Haute Cabrière put plenty of thought in creating a delicious food and wine pairing menu to cater for vegan guests. Enjoy this menu for R395 per person for 3 courses or R515 per person for 6 courses including a glass of the recommended wine with each course. Dishes include Truffled cauliflower Soup, mushroom confit and thyme oil which can be enjoyed as a starter, followed by a very tasty Vegetable bourguignon served with pearled barley and tapenade. Dessert includes Cocoa sorbet served with poached pears in port, pecan nuts and port wine reduction or Berry filled pancakes with maple syrup, butternut sorbet and seed streusel.
The blackboard menu changes regularly and is made up of mouth-watering dishes made with the freshest ingredients. Haute Cabrière will also be running a 2-course winter special from 1st May 2016-30th September 2016 at R395 for 2 PAX.
During winter season (01 may to 30 sept), the restaurant opens for Lunch from Tuesday to Sunday from 12h00 to 15h00 and for Dinner Friday & Saturday only from 18h30 to 21h00. The Terrace menu is available Friday & Saturday only from 15h00 to 17h00.
The Tasting Room hours are: Mon – Fri 09h00 to 17h00; Sat 10h00 to 16h00 and Sunday 11h00 to 16h00.
Directions to Haute Cabrière
Franschhoek Pass (Lambrechts Rd/R45)
Franschhoek
7690
T: +27 (0)21 876 3688
E: restaurant@cabriere.co.za
W: www.cabriere.co.za
