With the cooler winter weather firmly setting in, the Haute Cabrière dining room’s soft lights and cosy fireplace present the perfect setting for the hearty winter comfort food on offer at the winery’s Cellar Restaurant.
Chefs Nic van Wyk and Westley Muller relish winter cooking, as the cold weather lends itself perfectly to serving up comfort food with bold flavours.
“Winter food is different. It’s the food that makes you feel like you are cosily wrapped up and ready to relax with a glass of red wine. It is what winter is made for”, comments van Wyk.
The winter menu is inspired by robust flavours and a feeling of comfort, featuring dishes that evoke a sense of nostalgia and fulfilment, tempting diners to venture outdoors despite the colder temperatures.
“Growing up I loved my gran’s ‘peperboontjies.’ The flavours were made for winter. We have made this into a restaurant dish by refining it, without losing any of the flavour”, adds van Wyk.
Expect dishes like slow braised beef shin with creamy thyme polenta and bone marrow, and homemade pasta with pan fired prawns, chili and garlic.
Haute Cabrière Cellar Restaurant is situated on Franschhoek Pass (Lambrechts Road), Franschhoek. For reservations and enquiries e-mail firstname.lastname@example.org or call 021 876 8500. Visit the website www.cabriere.co.za