Haute Cabriere, an iconic Franschhoek wine farm and a favourite stop on many of our clients' visits to South Africa, has released their 2017 summer menus. To complement the new menus and the beautiful setting of their location, Haute Cabriere will be extending their Tasting Room and Restaurant opening hours from 1 November.

“With summer approaching it only makes sense to make this beautiful setting available for longer, and extend our food and wine offering,” comments Marketing Manager Lientjie McLachlan.

New tasting room tapas and oyster menu for summer

The Tasting Room will extend its hours 1 November 2017, and will be open from Mondays to Saturdays and Public Holidays from 10am to 6pm and Sundays from 11am to 4pm.

A tapas-style, small plates menu has been introduced at the Tasting Room as a perfect accompaniment to the range of Haute Cabriere wines and Méthode Cap Classiques. 

Various plates of tapas style food from Haute Cabriere's Tasting Room summer menus with Haute Cabriere's Pierre Jourdan Brut and other wines

The small plates menu will be served on the terrace from 11am to 6pm Monday to Saturday during the South African summer season to allow guests to linger a little longer while taking in views of the valley.

Restaurant dining now open seven days a week

The Haute Cabrière Cellar Restaurant is now also open for lunch and dinner on Mondays, making lunch available seven days a week. Dinner is available Mondays to Saturdays.

From October 2017 until May 2018, the Restaurant is open for lunch seven days a week from 12pm to 2pm and for dinner from Mondays to Saturdays from 6.30pm to 8.30pm.

A la carte menu

Chefs Nic van Wyk and Westley Muller have created a lighter touch a la carte menu, that includes favourites such as malt-braised short rib with parsnip purée and nettle cream, trout escalope with buttered asparagus and hollandaise, and a gold leaf chocolate glazed mousse.

“Our garden is producing an abundant asparagus crop and who doesn’t love the classic combination with hollandaise,” comments Van Wyk. 

The Sunday Feast menu

A view of a Sunday Feast selection from Haute Cabriere's summer menus

The Sunday Feast was created to celebrate the traditional family lunch. Originally launched for winter, it has now become a permanent addition to the menu as the perfect end to the weekend. The Feast menu is priced at R370 pp and includes Haute Cabrière and Pierre Jourdan wines.

The launch of Haute Cabriere Chardonnay Reserve

A photo of Haute Cabriere Chardonnay Reserve on a table with a meal

Since Achim von Arnim, former Cellar Master, launched the brand in the 1980s, Haute Cabrière has been specialising in wines made exclusively from Chardonnay and Pinot Noir. As the pioneer of many innovative wines, including their Chardonnay Pinot Noir and Pinot Noir Unwooded, Haute Cabriere has chosen 2017 to launch their maiden vintage of Chardonnay Réserve, currently only available for sale directly from the Restaurant and Tasting Room.

“It’s been a year in the making, and we are very proud to add this wine to our portfolio,” says Cellar Master Takuan von Arnim.

For reservations to enjoy their new summer menus during your visit to South African this year at Haute Cabriere: call +27 21 876 8500, e-mail restaurant@cabriere.co.za or visit www.cabriere.co.za.

To purchase wines through Hard To Find Wines, please visit our Haute Cabriere page.