Haute Cabrière Restaurant: Spring in Franschhoek

Spring in Franschhoek sees the landscape renewed, with good food and wine enjoyed against a backdrop of mountain and valley views, vines bursting into vivid green leaves, and warm sunshine spilling golden through the fresh young foliage of ancient oak trees. One of the best lunch spots in town to soak up the scenery is the indoor-outdoor, light-drenched Restaurant at Haute Cabrière. Hugging the rugged slopes of the mountains above the village of Franschhoek, this beautiful farm has been in the proud and passionate care of the Von Arnim family for two generations, and their restaurant has been designed to maximise these unbridled vine and valley views.

As the light over the valley changes with the seasons, so do chef Charlton Prins’ delicious and accessible French-with-a-South-African-twist menus, combining local ingredients and the Von Arnim family ethos… Coming together around a table to celebrate life, stories and wonderful food and wine is a key part of their philosophy, and the short but enticing spring menu displays this joie de vivre (et vin!) with renewed vibrancy and panache.

A feast of spring flavours

So many delicious ingredients are at their best now that spring is warming the soils… enjoy the buttery freshness of asparagus with confit Franschhoek trout, leeks, peppers and vichyssoise. Or the pan-fried duck breast with confit duck is now accompanied by charred stone-fruit and blackberry jus. Then there’s burrata with roasted and fresh tomatoes, and a basil-and-hibiscus vinaigrette; oyster Rockefeller; or slow-cooked beef rib with sweetcorn, soubise and a beef jus.

Lively herbs and vegetables come into their own in spring to complement the mains: think tender-stem broccoli, pumpkin and tarragon with springbok rump; courgette and yoghurt purée, kale and pommes Anna with a herb-crusted rack of lamb. Or go for a Cape Malay seafood curry with squid-ink pasta; pan-fried linefish with potatoes, tomato salsa and basil pesto vinaigrette; or wild mushroom tortellini with roast garlic and goat’s cheese.

Relax into a sweet finale, as fresh strawberries accompany Earl Grey diplomat; or there’s buchu ice cream with malva pudding, miso caramel and poached prunes. A coconut sago panna cotta with mango and passion fruit; or a chocolate brownie with coffee praline ganache, chocolate mousse and Amarula ice cream, complete the dessert decadence.

Perfect pairings

Whether spring is putting you in the mood for bubbly (and at the home of Pierre Jourdan cap classique you can’t go wrong with that), or you want to explore the notable reserve wines (all available by the glass) for which Haute Cabrière is renowned, each dish comes with a suggested pairing… all the excuse you need to indulge in a long and lazy lunch as spring turns to summer.

Good to know The spring menu is available until the end of November.
A deposit is required for bookings of six or more people.
There’s a Little VIP children’s menu (R190 for two courses).
Cost R490 (two courses); R575 (three courses)
Opening times Monday – Sunday, 12pm – 3.30pm
Contact 021 876 8500, reservations@cabriere.co.za
WhatsApp: 064 928 1044
Where to find it Lambrechts Road (R45), Franschhoek
Book through DinePlan

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