Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Nestled inside a stone cellar, the dining room overlooks their maturation cellar on one side, and a breath-taking view of Franschhoek on the other. During summer, lunch is served on the terrace enjoying the views of the valley, while winter welcomes a roaring fireplace inside. The food philosophy of chefs Nic van Wyk and Westley Muller inspire bold flavours and classic technique, ensuring a menu that is unique yet comforting.
Their tasting menu is a product of seasonal dishes, expertly paired and tweaked with Cellar Master Takuan von Arnim. This menu aims to give diners an exploration through food and wine.
How to book?
During this year’s Restaurant Week (1 April – 2 May 2021), Haute Cabriere will be offering a stunning two course lunch special including a glass of wine for only R245 pp.
Wagyu beef brisket risotto, aromatic broth & charred greens
Recommended wine | Haute Cabrière Arnim Family Réserve 2018
Roasted wild mushrooms, butter bean mash, sweet-poached leeks with miso-glazed onions (V)
Recommended wine | Haute Cabrière Pinot Noir Unwooded 2020 (Served chilled)
Pan-fried hake, harissa beurre blanc, baba ghanoush & roasted chickpeas
Recommended wine | Haute Cabrière Chardonnay Unwooded 2020 (new)
Free-range chicken en crepinette, barley & courgette, sweet honey, mustard & dill sauce
Recommended wine | Haute Cabrière Chardonnay | Pinot Noir 2019
Pecan nut pie, treacle ice-cream
Banana & rum crème brûlée
Whipped blue brie, cinnamon cookie crumbs & green fig preserve