Haute Cabrière

Haute Cabrière Review

Try to reserve a window table for views across the vine-clad valley at this restaurant atop a working winery built into the mountainside. The mix-and-match menu is intended to complement the estate wines maturing in the cellar beneath you. You can opt for half or full portions of renowned chef Matthew Gordon's mouthwatering seasonal fare. Selections might include prawn risotto with seared wild Alaskan scallop, or quail with an onion, pear, and saffron chutney served with brioche toast. Then there's the warm pork-belly terrine with rooibos (bush tea) glaze, parsnip mash, pickled red cabbage and crackling. If you don't like the pressure of choosing, you could opt for the chef's recommended tasting menu—four delicious courses for R275.