MenuSet menu - Catharina's Summer Menu -Updated December 2018
PDF - Catharinas a la Carte November 2018
Chef Archie Maclean has settled in at Catharina’s, bringing his own flair for only the freshest ingredients used imaginatively. There is nothing tricky about this cuisine, no frills, no pretensions to haute anything, just great food, packed with flavour, always looking good enough to eat. The idea of a little blob of something here, a smear of something else there, and a cube of something that has to be explained to you is totally alien to him.
The lunch menu is delightfully light, with the prawn and smoked salmon ravioli with a delicious dill crème sauce and micro greens taking first prize. Then there is the lovely rich venison gratinata, with king mushrooms, artichoke hearts, capers, parmesan cheese and pickled aubergine. The pan-fried line fish is a knockout, served with smoked paprika potato purée, as is the slow-roast pork belly with broccolini and blue cheese jus.
The chocolate fondant with vanilla bavarois and white chocolate sorbet is an irresistible way to end.
Of course the famous wines of the estate are a must, sitting as one is in the middle of the vineyards from which they spring.
Smooth, knowledgeable and professional.
The Constantia Valley is the home of some of the finest restaurants in Cape Town, some terribly haute and others very user friendly. Here, large glass doors let in plenty of light. Adding to the ambience is light modern wood furniture. On the walls are whimsical cut outs and there is a large open fire place for those chilly days and nights. It is elegant, but very relaxing.
Start off with some of their superb bubbly, which is just the thing to get those tastebuds going.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.