Haute Cabrieres menu revolves around seasonal availability of produce, which is sourced locally or grown organically on the farm. The menu features classically prepared dishes, with modern twist on familiar flavours. Our chefs, Westley Muller and Nic van Wyk work closely with Cellar Master Takuan Von Arnim to create a true marriage of food and wine.
This family-owned heritage wine farm has a tasting room, terrace and a bistro that beckons diners seeking bold flavours and sauces and South African favourites. The trio of cellar master Takuan von Arnim and chefs Nic van Wyk and Westley Muller, harmonise the cellars finest with exemplary cuisine. All that they do, they do in unison. “We love making bread. Our bread course is usually served with butter and smoked salt and then seasonal jam. We currently make a ‘vetkoek which is also served with tomato jam – we have even sold the jam to customers,” they say. They love lemons, garlic and onions. In warm months they cook with asparagus grown on the farm, fresh peas and rhubarb. In colder months you are sure to see avocados and ceps on the menu. Both chefs love making sauces and cooking on wood-burning fire. They are inspired by books, nostalgia, the seasons, travel, and one another. The cuisine of North Africa, Spain and France also appeals to them. Dark and intimate, the restaurant is perfect for a romantic lunch or dinner; the terrace, light and bright with panoramic mountain views, convivial for friends and families. Mindful of resources, Nic and Westley serve tapas dishes in the tasting room designed to mirror the a la carte menu in terms of ingredients, using parts not demanded on the main menu. Here seasonal produce is simply plated, with superior sauces, to complement the estate and local wines, which are served by the glass or bottle. “As chefs, the challenge is to present nostalgia and heritage in balance with being current or identifiable to people today. The challenge is to re-invent without losing the essence.” Chefs Nic van Wyk and Westley Muller