{"id":88903,"date":"2017-05-28T11:40:37","date_gmt":"2017-05-28T09:40:37","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=88903"},"modified":"2017-05-31T20:51:22","modified_gmt":"2017-05-31T18:51:22","slug":"haute-cabriere-warms-up-to-winter-to-pop-up-in-gauteng-and-durban-in-july","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/haute-cabriere-warms-up-to-winter-to-pop-up-in-gauteng-and-durban-in-july\/","title":{"rendered":"Haute Cabriere warms up to Winter, to pop up in Gauteng and Durban in July!"},"content":{"rendered":"

\"\"Haute Cabri\u00e8re in Franschhoek has announced a new Sunday Feast treat, a new winter Menu, and pop-up dinners in Johannesburg, Pretoria, and Durban in July. <\/p>\n

Chefs Nic van Wyk and Westley M\u00fcller are celebrating their first winter with Haute Cabri\u00e9re with a number of changes, focusing on nostalgia, with comfort flavours and classic French technique, but with a South African flair. Chef Nic says that as winter sets in, ‘we also start to crave sustenance rooted in comfort and dishes to warm from within’. <\/i><\/p>\n

A new addition to the cuisine offered at Haute Cabri\u00e8re is Sunday Feast days, which were launched earlier this month. The Feast menu includes parsnip and celeriac soup, roast pork belly, sirloin on the bone, sage and brown butter pumpkin with other side dishes, and ending with spiced apple crumble, butterscotch sauce, and popcorn ice. This Feast is accompanied by Haute Cabri\u00e8re and Pierre Jourdan wines, and costs R370 per head, inclusive of the wines. <\/p>\n

Winter dishes which have been added to the menu include Pinot Noir barrel-smoked Franschhoek trout with a creamy Huguenot cheese sauce; kataifi-wrapped deep-fried goats cheese with pickled beetroot and honey dressing; and Ratafia-poached pears with crumble and yoghurt ice cream. A 300g steak Winter special accompanied by a glass of Haute Cabri\u00e8re Pinot Noir Reserve is offered from Tuesdays – Saturdays until 30 September, at a reasonable price of R175, and R225 with a cr\u00e8me br\u00fbl\u00e9e added. <\/p>\n

The Haute Cabri\u00e8re kitchen will close for a month, from 26 June to 7 August, to allow kitchen modifications to take place. In this month the restaurant will be on the road, popping up at The Marriage of Food and Wine Pop-Up dinners as follows:<\/p>\n

#   Randpark Golf Club in Johannesburg, from 5 – 8 July<\/p>\n

#   Moonshot Restaurant in Menlyn in Pretoria, from 11 – 14 July<\/p>\n

#   Fairmont Zimbali Lodge in Durban, from 18 – 22 July. <\/p>\n

In winter the wine tasting room hours have been extended for Saturdays and Public Holidays: on week days it opens from 9h00 – 17h00; on Saturdays from 10h00 – 17h00; and on Sundays from 11h00 – 16h00. Cheeseboards are available, subject to availability, at R130. <\/p>\n

Haute Cabri\u00e9re, Franschhoek Pass, Franschhoek. Tel (021) 876-3688. www.cabriere.co.za Twitter: @HauteCabriere Instagram: @hautecabriere Tuesday \u2013 Saturday Lunch and Dinner; Sunday Lunch.<\/b><\/p>\n

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel 082 55 11 323 Twitter: @Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein<\/b><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Haute Cabri\u00e8re in Franschhoek has announced a new Sunday Feast treat, a new winter Menu, and pop-up dinners in Johannesburg, Pretoria, and Durban in July. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,266,14,20,32565,19],"tags":[32378,14501,35677,32369,581,4289,35676,17266,228,35675,2689,35674,25645,1528,3376],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t