To delight the taste buds of residents and visitors lusting after a culinary feast, Haute Cabrière Cellar Restaurant presents a spanking new menu. The menu was brought to life when the von Arnim family of Haute Cabrière estate, teamed up with two highly esteemed chefs, Nic van Wyk and Westley Muller.
Since taking charge, van Wyk and Muller have wholeheartedly revamped the eatery’s offering to blend à la carte tantalisers with their unique spin on laid-back, fine dining. Patrons can now be lured by striking meals inspired by classic French cookery. One of them combines Lamb Loin with an aromatic tomato basil jus, black rice and Provençal vegetables. Another honours the fresh produce of the region, by merging Smoked Franschhoek Trout with farm asparagus and herbed butter gratin.
Out-of-this-world sauces are at the core of the menu, forming a delectable basis for each dish. These were crafted after several hours of toiling away in the kitchen; an absolute pleasure for Muller, who declares that he would unquestionably devote two days to perfecting a sauce.
A pivotal aspect of the menu is staying true to the Haute Cabrière credo of Sun-Soil-Vine-Man on the plate. In this regard, the estate’s flourishing vegetable gardens have been an asset to the chefs. A regular assortment of just-picked asparagus, artichokes, tomatoes and herbs journey from the farm to the preparation zones each morning. A d’hôte menu known as the ‘Garden Menu’ will soon be available everyday, and will feature the plants that were harvested that same morning.
In addition, the refurbished menu showcases the harmony between the cellar and the kitchen, which acts as a longstanding trademark of the estate. The combined efforts of gifted cellarmaster Takuan von Arnim and the chefs, have made this a reality.
The most accurate representation of this trademark is potentially the six-course tasting menu called “The Marriage of Food and Wine”, coupling each food serving with a Haute Cabrière wine. The Unwooded Pinot Noir beautifully complements the Asian Venison Tartare, while the Pierre Jourdan Blanc de Blancs adores the Orange Soufflé- anticipated to become a firm favourite.
If guests desire more leeway with their options, the à la carte menu will be at their disposal. Skilled waitrons will outline the enhanced wine list, including the entire Haute Cabrière and Pierre Jourdan collection, together with a premier wine variety from nearby estates.
OF NOTE
When Tuesday – Sunday 12 pm – 3 pm for lunch and 6:30 pm – 9:30 pm for dinner
Where Lambrechts Road, Franschhoek
Cost According to the À la Carte or The Marriage of Food and Wine menu
Contact +27 21 876 2630, [email protected], cabriere.co.za
Photography Courtesy image