ONE of the leading establishments of the Franschhoek wine and culinary community, Haute Cabrière’s Cellar Restaurant will be enticing visitors this Autumn and Winter Season with a variety of offerings crafted by talented Head Chef, Ryan Shell, using only the best of local and seasonal produce and ingredients.

The restaurant is dressed in crisp, white linens, features a series of sparkling handcrafted chandeliers and very modern artworks add colour and liveliness, many of them by cellar master and Haute Cabrière founder Achim von Arnim. One of the unique features about Haute Cabrière is the passionate focus on food and wine pairing. This approach offers guests a variety of food and wine pairing menus, each item on the à la carte menu being accompanied by a Pierre Jourdan or Haute Cabrière wine recommendation. All main portions are available as half-sized portions, to encourage guests to have more fun by mixing and matching dishes.

​Tabled’Haute
On chilly days, when it’s time to move indoors to the roaring fire, there is the Table d’Haute menu – its name derived from the “Table d’hôte” concept, a French phrase which literally means "host's table", where guests are served a multi-course meal, created by the host.
Haute Cabrière Restaurant’s winter-inspired 4-course lunch offering consists of a carefully compiled selection of classic comfort-foods such as a chicken and mushroom broth with hand rolled noodles paired with the Haute Cabrière Chardonnay Pinot Noir, or a springbok cottage pie paired the Haute Cabrière Pinot Noir 2009. The meal is rounded off with a delicious dessert to beat the winter chills.​
 

Served Tuesdays – Sundays for lunch. R295 with wine pairing; R195 without wine.
 

 

PinotNoirTastingMenu
Renowned for its exquisite range of Pinot Noirs, Haute Cabrière’s Cellar Restaurant is offering a special tasting menu paired skilfully with these wines. This classic 6-course tasting menu showcases the exquisite versatility of the elegant Pinot Noir cultivar. Guests are taken on a journey through different styles and vintages - including some rare finds from the vinoteque, which are only available from the Estate.
 

This culinary adventure begins with an aperitif, the glorious Pierre Jourdan Ratafia paired with duck liver parfait, blue berry jelly and cardamom brioche. Thereafter, the “real” Pinot Noir experience starts with the Haute Cabrière Unwooded Pinot Noir 2011 which is served with a soy prawn consommé, peanut crusted salmon and edamame salad. The signature Pierre Jourdan Belle Rose MCC – which is 100% Pinot Noir – follows with steamed mussels in a truffled Belle Rose cream and saffron parpadelle.
 

Thereafter, guests are treated to Porcini and bacon gnocchi, which - like the main course of basil crusted lamb boulangere potatoes, pickled crab salad - will be honoured with a glass of the rare and highly desirable Haute Cabrière Pinot Noir from the Estate’s vintage library. To finish, the sublime 2009 vintage Pinot Noir will be paired with a trio of Valrhona chocolate desserts.
 

Served Friday & Saturday for dinner. R595 per person including wine.