A unique location as the only winery on the southern tip of the Cape Peninsula has rapidly established this cellar-door restaurant as a foodie destination.
Chef Jonathan Galgan has created a tempting choice of four set food and wine pairing menus of two courses to showcases the winery’s acclaimed white wines. The tastes and texture of each menu is built around a specific wine – namely Sauvignon Blanc, Chardonnay and the flagship white blend. All dishes on the set menus come in tapas, starter and main portions – or on an a la carte menu. Exquisitely layered compositions delicately match the flavours of these aromatic, textured wines to the flavours of the earth and sea around. Fine ingredients, delicately prepared, artily plated, burst with fresh flavour where a fragrant garnish often creates a magical match of food and wine. Hand-caught Cape Point tuna in a fragrant Thai lime coconut, lime, lemon grass, chilli and ginger sauce is enhanced by an aromatic citrus and lemon zest Sauvignon Blanc. Weiss-beer braised pork belly with ham hock pea foam and walnut beurre noisette is perfectly complemented by the richly oaked reserve Sauvignon Blanc. These are complex, layered dishes where the whole is greater than the sum of the parts. Don’t miss the signature Silvermine forest dessert- a study of dark and milk chocolate cremeaux, marquise and frozen truffle. The fare is expensive – but with more affordable three course winter specials and breakfasts on offer in season – as well as a global smorgasbord of fare on the popular Thursday evening street food market.
The wine list showcases estate’s own wines by tasting portion, glass and bottle at expensive mark-up from cellar door prices.
Attentive and efficient with good advice on food and wine pairings.
Ambience Contemporary fine dining in a relaxed mode for an older crowd. Best sit on the exterior deck – the interior is cavernous and lacks ambience.
Best for … A long languid summer lunch with glorious sea, vineyard and mountain views of Noordhoek.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.