A collection of restaurant related news from all over South Africa
New Summer Menu - The Marriage of Food & Wine
10 November 2016
In a move that will excite the palates of both hungry locals and gourmet travellers, the von Arnim family of the iconic Haute Cabriere estate has partnered with two of the most talented chefs in the winelands to reaffirm the Haute Cabrière Cellar Restaurant’s position as one of the finest in the Cape winelands.
Chefs Westley Muller and Nic van Wyk have honed their skills everywhere from fine-dining kitchens to relaxed winelands bistros, and bring decades of shared experience to the Haute kitchen, where they recently launched a new menu of modern classically-inspired dishes that neatly walks the line between inspired Continental cuisine and informal fine dining.
Since taking over the kitchen Muller and Van Wyk have completely overhauled the menu, infusing the à la carte offering with their inspired interpretation of relaxed fine dining.
“The new menu is all about classic dishes done in a modern way,” explains Muller, who says that while presentation is important, “in the end what counts is working layers of flavour into each and every dish.”
Across the menu visitors to Haute Cabrière Cellar Restaurant will now be tempted by bold dishes inspired by classical French cuisine. Lamb Loin is served with an intense tomato basil jus, black rice and Provençal vegetables, Smoked Ham Hock with pork belly and Brussels sprout brims with Continental flavours, while a fragrant Cape Bouillabaisse makes the most of abundant local seafood.
Local valley produce is celebrated in the Smoked Franschhoek Trout served with farm asparagus and herb butter gratin, while the chefs’ love of Continental cuisine is evident in the Veal Sweetbreads and tongue with a veal jus and sauce soubise. Memorable saucing is certainly set to be a touchstone of the menu, with the pair pouring hours of labour into creating memorable foundations for each dish.
“We love sauces; it’s what really forms the foundation of a great dish,” says Muller, who will happily spend two days carefully reducing and refining a single sauce. “In sauces there are no shortcuts. Nothing must detract from the final product,” adds Van Wyk.
A key element of the new menu offering is mirroring Haute Cabrière’s founding philosophy of Sun-Soil-Vine-Man on the plate. Here the estate’s sizeable vegetable gardens have been a boon for the two chefs, with a steady supply of fresh asparagus, tomatoes, leeks, artichokes and herbs making their way from the farm to the prep stations each morning.
Franschhoek, Western Cape Contemporary, French, South African
Franschhoek’s iconic Haute Cabrière Restaurant is well known for its unique location, set into the side of Franschhoek Mountain and overlooking the Valley. Soaring arches and the view ...