Haute Cabrière
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OLD MENU
Last verified or updated by the venue on 14th May 2024.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions
Haute Cabriere Digital Set Menu
2 COURSES
TERRACE MENU
Let’s begin
PIERRE JOURDAN CAP CLASSIQUE
STEAMED MUSSELS
toasted baguette
PAIR | Pierre Jourdan Blanc de Blancs Cap Classique
BRAISED OXTAIL
Butter grilled polenta, soubise, and beef jus
PAIR | Haute Cabrière Arnim Family Réserve
FIELD MUSHROOM TART
Caramelized onion, smoked mozzarella, garlic-thyme cream
PAIR | Haute Cabr ière Unwooded Chardonnay
SLOW ROAST PORK BELLY
lemongrass glaze, charred baby cabbage, miso cream, ginger sauce
PAIR | Pierre Jourdan Train quille
CELERIAC & TRUFFLE SOUP
Parsley & olive oil sourdough crotons
PAIR | Haute Collection Chardonnay 2019
TERRACE MENU
The main attraction
BUTTERNUT & BARLEY RISOTTO
Coconut, rosemary, chili, olive oil & spring onion
PAIR |
CONFIT DUCK
Ratafia glazed root vegetables and citrus jus
PAIR | Haute Collection Pinot Noir
PAN-FRIED LINE FISH
braised fennel, cauliflower, charred red pepper
purée, crispy kale, dill oil, lemon butter sauce
PAIR | Haute Cabrière Char donnay Réserve
SPICY PRAWN PAPPARDELLE
Prawn bisque, parmesan, lemon butter
PAIR | Pierre Jourdan Belle Nectar
GRILLED & SLICED SIRLOIN
mushroom cream, crispy pomme anna, oyster
mushrooms, fine beans & brandy jus
PAIR | Haute Cabr ière Arnim Fam ily Réser ve
Sides
BEEF FAT HASSLEBACK POTATOES
Chimichurri aioli – R50
GRILLED NECTARINE SALAD
shaved parmesan, balsamic syrup & toasted pumpkin Seeds – R50
ROASTED SEASONAL VEGETABLES
citrus dressing – R50
RUM BA-BANANA
lime Chantilly, charred saffron pineapples, and rum syrup
PAIR | Pierre Jourdan Blanc de Blanc
BURNT HAZELNUT CHEESE CAKE
crème fraiche sorbet
PAIR | Pierre Jourdan Ratafia
PASSION FRUIT MERINGUE
Passion fruit coulis
PAIR | Pierre Jourdan Belle Rose
OPERA CAKE
dark chocolate ganache, coffee mouse, salted caramel
PAIR | Pierre Jourdan Ratafia
Let’s begin
PIERRE JOURDAN CAP CLASSIQUE
STEAMED MUSSELS
toasted baguette
PAIR | Pierre Jourdan Blanc de Blancs Cap Classique
BRAISED OXTAIL
Butter grilled polenta, soubise, and beef jus
PAIR | Haute Cabrière Arnim Family Réserve
FIELD MUSHROOM TART
Caramelized onion, smoked mozzarella, garlic-thyme cream
PAIR | Haute Cabr ière Unwooded Chardonnay
SLOW ROAST PORK BELLY
lemongrass glaze, charred baby cabbage, miso cream, ginger sauce
PAIR | Pierre Jourdan Train quille
CELERIAC & TRUFFLE SOUP
Parsley & olive oil sourdough crotons
PAIR | Haute Collection Chardonnay 2019
TERRACE MENU
The main attraction
BUTTERNUT & BARLEY RISOTTO
Coconut, rosemary, chili, olive oil & spring onion
PAIR |
CONFIT DUCK
Ratafia glazed root vegetables and citrus jus
PAIR | Haute Collection Pinot Noir
PAN-FRIED LINE FISH
braised fennel, cauliflower, charred red pepper
purée, crispy kale, dill oil, lemon butter sauce
PAIR | Haute Cabrière Char donnay Réserve
SPICY PRAWN PAPPARDELLE
Prawn bisque, parmesan, lemon butter
PAIR | Pierre Jourdan Belle Nectar
GRILLED & SLICED SIRLOIN
mushroom cream, crispy pomme anna, oyster
mushrooms, fine beans & brandy jus
PAIR | Haute Cabr ière Arnim Fam ily Réser ve
Sides
BEEF FAT HASSLEBACK POTATOES
Chimichurri aioli – R50
GRILLED NECTARINE SALAD
shaved parmesan, balsamic syrup & toasted pumpkin Seeds – R50
ROASTED SEASONAL VEGETABLES
citrus dressing – R50
RUM BA-BANANA
lime Chantilly, charred saffron pineapples, and rum syrup
PAIR | Pierre Jourdan Blanc de Blanc
BURNT HAZELNUT CHEESE CAKE
crème fraiche sorbet
PAIR | Pierre Jourdan Ratafia
PASSION FRUIT MERINGUE
Passion fruit coulis
PAIR | Pierre Jourdan Belle Rose
OPERA CAKE
dark chocolate ganache, coffee mouse, salted caramel
PAIR | Pierre Jourdan Ratafia
R 350.00
3 COURSES
TERRACE MENU
Let’s begin
PIERRE JOURDAN CAP CLASSIQUE
STEAMED MUSSELS
toasted baguette
PAIR | Pierre Jourdan Blanc de Blancs Cap Classique
BRAISED OXTAIL
Butter grilled polenta, soubise, and beef jus
PAIR | Haute Cabrière Arnim Family Réserve
FIELD MUSHROOM TART
Caramelized onion, smoked mozzarella, garlic-thyme cream
PAIR | Haute Cabr ière Unwooded Chardonnay
SLOW ROAST PORK BELLY
lemongrass glaze, charred baby cabbage, miso cream, ginger sauce
PAIR | Pierre Jourdan Train quille
CELERIAC & TRUFFLE SOUP
Parsley & olive oil sourdough crotons
PAIR | Haute Collection Chardonnay 2019
TERRACE MENU
The main attraction
BUTTERNUT & BARLEY RISOTTO
Coconut, rosemary, chili, olive oil & spring onion
PAIR |
CONFIT DUCK
Ratafia glazed root vegetables and citrus jus
PAIR | Haute Collection Pinot Noir
PAN-FRIED LINE FISH
braised fennel, cauliflower, charred red pepper
purée, crispy kale, dill oil, lemon butter sauce
PAIR | Haute Cabrière Char donnay Réserve
SPICY PRAWN PAPPARDELLE
Prawn bisque, parmesan, lemon butter
PAIR | Pierre Jourdan Belle Nectar
GRILLED & SLICED SIRLOIN
mushroom cream, crispy pomme anna, oyster
mushrooms, fine beans & brandy jus
PAIR | Haute Cabr ière Arnim Fam ily Réser ve
Sides
BEEF FAT HASSLEBACK POTATOES
Chimichurri aioli – R50
GRILLED NECTARINE SALAD
shaved parmesan, balsamic syrup & toasted pumpkin Seeds – R50
ROASTED SEASONAL VEGETABLES
citrus dressing – R50
RUM BA-BANANA
lime Chantilly, charred saffron pineapples, and rum syrup
PAIR | Pierre Jourdan Blanc de Blanc
BURNT HAZELNUT CHEESECAKE
crème fraiche sorbet
PAIR | Pierre Jourdan Ratafia
PASSION FRUIT MERINGUE
Passion fruit coulis
PAIR | Pierre Jourdan Belle Rose
OPERA CAKE
dark chocolate ganache, coffee mouse, salted caramel
PAIR | Pierre Jourdan Ratafia
Let’s begin
PIERRE JOURDAN CAP CLASSIQUE
STEAMED MUSSELS
toasted baguette
PAIR | Pierre Jourdan Blanc de Blancs Cap Classique
BRAISED OXTAIL
Butter grilled polenta, soubise, and beef jus
PAIR | Haute Cabrière Arnim Family Réserve
FIELD MUSHROOM TART
Caramelized onion, smoked mozzarella, garlic-thyme cream
PAIR | Haute Cabr ière Unwooded Chardonnay
SLOW ROAST PORK BELLY
lemongrass glaze, charred baby cabbage, miso cream, ginger sauce
PAIR | Pierre Jourdan Train quille
CELERIAC & TRUFFLE SOUP
Parsley & olive oil sourdough crotons
PAIR | Haute Collection Chardonnay 2019
TERRACE MENU
The main attraction
BUTTERNUT & BARLEY RISOTTO
Coconut, rosemary, chili, olive oil & spring onion
PAIR |
CONFIT DUCK
Ratafia glazed root vegetables and citrus jus
PAIR | Haute Collection Pinot Noir
PAN-FRIED LINE FISH
braised fennel, cauliflower, charred red pepper
purée, crispy kale, dill oil, lemon butter sauce
PAIR | Haute Cabrière Char donnay Réserve
SPICY PRAWN PAPPARDELLE
Prawn bisque, parmesan, lemon butter
PAIR | Pierre Jourdan Belle Nectar
GRILLED & SLICED SIRLOIN
mushroom cream, crispy pomme anna, oyster
mushrooms, fine beans & brandy jus
PAIR | Haute Cabr ière Arnim Fam ily Réser ve
Sides
BEEF FAT HASSLEBACK POTATOES
Chimichurri aioli – R50
GRILLED NECTARINE SALAD
shaved parmesan, balsamic syrup & toasted pumpkin Seeds – R50
ROASTED SEASONAL VEGETABLES
citrus dressing – R50
RUM BA-BANANA
lime Chantilly, charred saffron pineapples, and rum syrup
PAIR | Pierre Jourdan Blanc de Blanc
BURNT HAZELNUT CHEESECAKE
crème fraiche sorbet
PAIR | Pierre Jourdan Ratafia
PASSION FRUIT MERINGUE
Passion fruit coulis
PAIR | Pierre Jourdan Belle Rose
OPERA CAKE
dark chocolate ganache, coffee mouse, salted caramel
PAIR | Pierre Jourdan Ratafia
R 420.00
MENU
Last verified or updated by the venue on 14th May 2024.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
Let’s begin
BEEF SHORTRIB RAVIOLO
jerusalem artichoke pureé, soubise, duck liver parfait & brown butter jus
R 0.00
MUSSEL BOUILLABAISSE
saffron potatoes & chorizo
R 0.00
CRUMBED BRIE
almond pureé, rocket & Ratafia fig compote
R 0.00
PAN-FRIED DUCK BREAST
confit duck, roasted butternut, beignet, honey and citrus jus & nutmeg foam
R 0.00
COLD-SMOKED FRANSCHHOEK TROUT
pickled beetroot, crème fraîche, trout caviar, lemon & dill vinaigrette
R 0.00
The main attraction
SMOKED TOMATO RISOTTO
bell pepper, roasted eggplant, broccoli, basil & parmesan
R 0.00
SLOW-COOKED LAMB SHOULDER
creamed spinach, confit celeriac & lamb mint jus
R 0.00
PAN-FRIED LINE FISH
bean & leak ragoût, charred cauliflower, beurre blanc & lemon oil
R 0.00
CAPE MALAY SEAFOOD CURRY
variety of seasonal seafood & squid ink tagliatelle
R 0.00
GRILLED BEEF FILLET
roasted parsnip, nori, kale, mushroom purée & truffle jus
R 0.00
Happily ever afters
ROOIBOS CREAM CARAMEL
buttermilk biscotti
R 0.00
QUINCE & ALMOND TART
crème fraîche ice cream
R 0.00
CARDAMOM CREMEUX
honey ice cream & sake marinated naartjie
R 0.00
CHOCOLATE CAKE
dark chocolate mousse, salted caramel & macadamia ice cream
R 0.00
PETITE CHEESE PLATE
selection of two cheeses, peach chutney & melba toast
R 0.00
Haute Cabrière
Last verified or updated by the venue on 3rd Feb 2025.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions
TERRACE MENU
3 COURSES (per person )
Let’s begin :-
SLOW COOKED LAMB RIB - sweet corn, spring onion, spinach, sherry & apricot dressing
CHAR-GRILLED OCTOPUS- red peppers, garlic vinaigrette, oregano, green olives, pickled eggplant & chorizo
BURATTA - red fruit, basil oil, fynbos & aged balsamic vinegar
PAN-FRIED DUCK BREAST - charred stone fruit , rhubarb purée, tempura confit & pomegranate jus
CURED YELLOW TAIL - tomato smoor snoek vinaigrette, bokkom salt, seasonal micro greens
The main attraction:-
SPINACH & RICOTTA AGNOLOTTI -sundried tomato, sage butter & lemon vinaigrette, charred artichokes
HERB CRUSTED VENISON LOIN - braised turnips, seasonal vegetables, cassis jus
PAN-FRIED FRANSCHHOEK TROUT- braised fennel, asparagus, baby marrow, & smoked fish velouté
FLASH FRIED CALAMARI & PRAWNS - orzo, chilli & garlic, rocket, basil, lemon buttter
GRILLED BEEF SIRLOIN - crispy pomme anna, oyster mushroom, green beans & tarragon jus
Happily ever afters:-
ETON MESS - meringue, berry compote, ruby chocolate diplomat, beetroot & apple sorbet
MALVA PUDDING - miso caramel, poached prunes, buchu ice cream
CARDAMOM CREMEUX- marinated citrus, honey ice cream
CHOCOLATE CAKE-dark chocolate mousse, salted caramel & macadamia ice cream
PETITE CHEESE PLATE- selection of two cheeses,peach chutney & melba toast
SLOW COOKED LAMB RIB - sweet corn, spring onion, spinach, sherry & apricot dressing
CHAR-GRILLED OCTOPUS- red peppers, garlic vinaigrette, oregano, green olives, pickled eggplant & chorizo
BURATTA - red fruit, basil oil, fynbos & aged balsamic vinegar
PAN-FRIED DUCK BREAST - charred stone fruit , rhubarb purée, tempura confit & pomegranate jus
CURED YELLOW TAIL - tomato smoor snoek vinaigrette, bokkom salt, seasonal micro greens
The main attraction:-
SPINACH & RICOTTA AGNOLOTTI -sundried tomato, sage butter & lemon vinaigrette, charred artichokes
HERB CRUSTED VENISON LOIN - braised turnips, seasonal vegetables, cassis jus
PAN-FRIED FRANSCHHOEK TROUT- braised fennel, asparagus, baby marrow, & smoked fish velouté
FLASH FRIED CALAMARI & PRAWNS - orzo, chilli & garlic, rocket, basil, lemon buttter
GRILLED BEEF SIRLOIN - crispy pomme anna, oyster mushroom, green beans & tarragon jus
Happily ever afters:-
ETON MESS - meringue, berry compote, ruby chocolate diplomat, beetroot & apple sorbet
MALVA PUDDING - miso caramel, poached prunes, buchu ice cream
CARDAMOM CREMEUX- marinated citrus, honey ice cream
CHOCOLATE CAKE-dark chocolate mousse, salted caramel & macadamia ice cream
PETITE CHEESE PLATE- selection of two cheeses,peach chutney & melba toast
R 520.00
2 Courses (per person)
Let’s begin :-
SLOW COOKED LAMB RIB - sweet corn, spring onion, spinach, sherry & apricot dressing
CHAR-GRILLED OCTOPUS- red peppers, garlic vinaigrette, oregano, green olives, pickled eggplant & chorizo
BURATTA - red fruit, basil oil, fynbos & aged balsamic vinegar
PAN-FRIED DUCK BREAST - charred stone fruit , rhubarb purée, tempura confit & pomegranate jus
CURED YELLOW TAIL - tomato smoor snoek vinaigrette, bokkom salt, seasonal micro greens
The main attraction:-
SPINACH & RICOTTA AGNOLOTTI -sundried tomato, sage butter & lemon vinaigrette, charred artichokes
HERB CRUSTED VENISON LOIN - braised turnips, seasonal vegetables, cassis jus
PAN-FRIED FRANSCHHOEK TROUT- braised fennel, asparagus, baby marrow, & smoked fish velouté
FLASH FRIED CALAMARI & PRAWNS - orzo, chilli & garlic, rocket, basil, lemon buttter
GRILLED BEEF SIRLOIN - crispy pomme anna, oyster mushroom, green beans & tarragon jus
Happily ever afters:-
ETON MESS - meringue, berry compote, ruby chocolate diplomat, beetroot & apple sorbet
MALVA PUDDING - miso caramel, poached prunes, buchu ice cream
CARDAMOM CREMEUX- marinated citrus, honey ice cream
CHOCOLATE CAKE-dark chocolate mousse, salted caramel & macadamia ice cream
PETITE CHEESE PLATE- selection of two cheeses,peach chutney & melba toast
SLOW COOKED LAMB RIB - sweet corn, spring onion, spinach, sherry & apricot dressing
CHAR-GRILLED OCTOPUS- red peppers, garlic vinaigrette, oregano, green olives, pickled eggplant & chorizo
BURATTA - red fruit, basil oil, fynbos & aged balsamic vinegar
PAN-FRIED DUCK BREAST - charred stone fruit , rhubarb purée, tempura confit & pomegranate jus
CURED YELLOW TAIL - tomato smoor snoek vinaigrette, bokkom salt, seasonal micro greens
The main attraction:-
SPINACH & RICOTTA AGNOLOTTI -sundried tomato, sage butter & lemon vinaigrette, charred artichokes
HERB CRUSTED VENISON LOIN - braised turnips, seasonal vegetables, cassis jus
PAN-FRIED FRANSCHHOEK TROUT- braised fennel, asparagus, baby marrow, & smoked fish velouté
FLASH FRIED CALAMARI & PRAWNS - orzo, chilli & garlic, rocket, basil, lemon buttter
GRILLED BEEF SIRLOIN - crispy pomme anna, oyster mushroom, green beans & tarragon jus
Happily ever afters:-
ETON MESS - meringue, berry compote, ruby chocolate diplomat, beetroot & apple sorbet
MALVA PUDDING - miso caramel, poached prunes, buchu ice cream
CARDAMOM CREMEUX- marinated citrus, honey ice cream
CHOCOLATE CAKE-dark chocolate mousse, salted caramel & macadamia ice cream
PETITE CHEESE PLATE- selection of two cheeses,peach chutney & melba toast
R 450.00
Let’s begin
SLOW COOKED LAMB RIB
sweet corn, spring onion, spinach, sherry & apricot dressing
R 0.00
CHAR-GRILLED OCTOPUS
red peppers, garlic vinaigrette, oregano, green olives, pickled eggplant & chorizo
R 0.00
BURATTA
red fruit, basil oil, fynbos & aged balsamic vinegar
R 0.00
PAN-FRIED DUCK BREAST
charred stone fruit , rhubarb purée, tempura confit & pomegranate jus
R 0.00
CURED YELLOW TAIL
tomato smoor snoek vinaigrette, bokkom salt, seasonal micro greens
R 0.00
The main attraction
SPINACH & RICOTTA AGNOLOTTI
sundried tomato, sage butter & lemon vinaigrette, charred artichokes
R 0.00
HERB CRUSTED VENISON LOIN
braised turnips, seasonal vegetables, cassis jus
R 0.00
PAN-FRIED FRANSCHHOEK TROUT
braised fennel, asparagus, baby marrow, & smoked fish velouté
R 0.00
FLASH FRIED CALAMARI & PRAWNS
orzo, chilli & garlic, rocket, basil, lemon buttter
R 0.00
GRILLED BEEF SIRLOIN
crispy pomme anna, oyster mushroom, green beans & tarragon jus
R 0.00
Add some sides
From R 50.00
Happily ever afters
ETON MESS
meringue, berry compote, ruby chocolate diplomat, beetroot & apple sorbet
R 0.00
MALVA PUDDING
miso caramel, poached prunes, buchu ice cream
R 0.00
CARDAMOM CREMEUX
marinated citrus, honey ice cream
R 0.00
CHOCOLATE CAKE
dark chocolate mousse, salted caramel & macadamia ice cream
R 0.00
PETITE CHEESE PLATE
selection of two cheeses, peach chutney & melba toast
R 0.00
ETON MESS
meringue, berry compote, ruby chocolate diplomat, beetroot & apple sorbet
R 0.00
MALVA PUDDING
miso caramel, poached prunes, buchu ice cream
R 0.00
CARDAMOM CREMEUX
marinated citrus, honey ice cream
R 0.00
CHOCOLATE CAKE
dark chocolate mousse, salted caramel & macadamia ice cream
R 0.00
PETITE CHEESE PLATE
selection of two cheeses, peach chutney & melba toast
R 0.00
Order Details
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