Thursday, January 25, 2018

Lunch at Cape Point Vineyards

We thought we would have an informal lunch on the terrace but, having not been there for a while, we hadn't realised that the restaurant has turned into something much more formal. We didn't have a booking and they were very full, but luckily they do have lots of space and a table on the terrace was found for us. NO-ONE wanted to eat inside on a day like this. You can, of course, still do the picnics on the lawn. We didn't have a wine tasting on this visit. http://cpv.co.za/restaurant-noordhoek/
Ethereal foam flowers on each table. We drank two bottles of Splattered Toad Sauvignon blanc and were charged for three! Lynne noticed when she was paying the bill and was refunded. We had coffees and 2 bottles of mineral water. The bill came to R1 220 with service, less the R80 refund.
The shade was necessary ....
.... and the views are superb, looking over their dam to the long Noordhoek beach and Kommetjie
Being served, but oh wait, those shoestring chips are actually someone else's order! Actually all the food, although most dishes were the same as ours, was for another table. Ooops, we had to wait a bit longer.
Darn those looked good. Not an option to order though, they go with the Seafood Platter
The menu is quite comprehensive, if a little shy on vegetarian dishes; only one starter and one main. The prices are high, averaging R205 for main courses. This was our friend Ronnie's main course of a Baked Provençal vegetable tart with herbed cream cheese and Romesco sauce and toasted almonds. R95. Nice pastry, and good variety, he enjoyed it
Terry and Lynne (who was feeling a bit off colour after Friday’s Indian) wanted something light and simple, so went for the Pan fried Norwegian Salmon, spiced Thai vegetable and rice noodle salad, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime. R195. The fish was perfectly cooked, flaky and moist within and the glaze was hot, sweet and savoury & nicely sticky. Sadly, the noodles and coleslaw were completely tasteless; they also need a dressing or some soy. You had to spread the glaze a bit
The line fish of the day, seared Yellowtail, was described on the menu as Lemon ash Cape sea line fish, lemon and chive risotto, charred leeks, spring onion and lemon crème fraiche. R195.
Lorraine ordered this starter of Roast butternut, feta, pumpkin seed and onion marmalade, mesclun salad and a verjuice honey dressing R65 as her main course
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