Haute Cabriere Restaurant

In summer guests can enjoy the views, while winters are rooted in fireside dining and views of the Pinot Noir Barrel Maturation Cellar.

The food philosophy of chefs Nic van Wyk and Westley Muller inspire bold flavours and classic technique, ensuring a menu that is unique yet comforting.

Highlights:

  • Opening Hours: Differs according to season
  • Cuisine: Winelands dining
  • Ambience: Classic elegance
  • Dress Code: Smart-casual
  • The kitchen focuses on seasonal and local fresh produce with some even being grown on the farm