Haute Cabriere looks over the Franschhoek valley, nestled in the mountain. You are immediately greeted with the breath taking views of rolling hills and a world that is so pure. Being a city girl I absolutely love to escape to the country and hearing the sound of…nothing. Birds chirping, the cooling breeze blowing and then the pop of a bottle being sabraged. That’s my kind of afternoon well spent.
We were greeted by a very friendly Maître D who took us on a tour of the cellar before showing us to our table. Definitely the best seat in the house. We sat in front of a beautiful antique window and couldn’t help but stare out at the view before being greeted by the star of the afternoon, Alfredo our waiter. He was such a friendly face and made us feel so welcome. The restaurant sets the perfect atmosphere as if it was carved out of the mountain. The dim spot lights create a setting of dining in a cave with gorgeous wooden accents and medieval signature architecture on the doors and windows.
Alfredo recommended we try the six course wine paired tasting menu to ensure we received the perfectly rounded picture that is Haute Cabriere. The wine labels are definitely a staple in my wine rack however today was about the way that the food and wine complimented one another. I was pleasantly surprised to see a few well known flavours and classic combinations that are definitely a recipe for the perfect afternoon Sunday Lunch spot.
To give you an idea of the dishes we experienced I will list them below:
Coriander, apple and carrot gazpacho with an apple sorbet paired with the Pierre Jourdan Tranquille
Franschhoek smoked trout, orange, roast butternut, grilled and roasted beetroot and served with a dill cream cheese paired with Pierre Jourdan Belle Rose
Exotic mushroom risotto with truffle crème fraiche paired with Haute Cabriere Chardonnay Pinot Noir 2015
Lamb two ways, pan seared and polenta crusted with seasonal vegetables, jus and gremolata paired with Haute Cabriere Pinot Noir 2013
Vanilla pana cotta with butterscotch sauce, chocolate chip crumble and berry sorbet paired with Pierre Jourdan Brut
Blue cheese and fig ice cream, cracker crumble, black pepper tuile and candied figs paired with Pierre Jordan Ratafia
We met Chef Dennis Strydom as we were about to tuck into the final course and it was a lovely way to recap and chat about the menu. He told us about growing up in the Eastern Cape and the food he grew up eating. We chatted about the uniqueness of those memorise and flavours being translated onto the plate and about him creating a homage to his heritage in the future.
I look forward to possibly experiencing more of what Haute Cabriere has to offer and visiting for their winter specials which I’m sure will attract many of us.