Haute Cabrière Pop-Up Restaurant at Randpark Golf Club, Randburg, Johannesburg

Randpark Golf Club
TIME:    18h30 - 22h30
COST:    R595 per person
VENUE:    Randpark Golf Club, Setperk Road, Randburg, Johannesburg

Haute Cabrière shares their food and wine philosophy during the second season of country-wide-pop-up dinners..

South Africa, Franschhoek, May 2018; FOLLOWING on 2017’s successful debut venture, Franschhoek’s Haute Cabrière wine estate, together with chefs Nic van Wyk and Westley Muller, sets out on a second season of Pop-Up restaurants to be hosted in Johannesburg, Pretoria, Durban and the Garden Route.

In addition to last year’s venues of Randpark in Johannesburg, Moonshot in Pretoria, and Zimbali in KZN, Haute Cabrière will also be collaborating with The Peech Boutique Hotel in Melrose Johannesburg, The Bryanston Country Club in Sandton and the Oubaai Hotel just outside George along the Garden Route.

Haute Cabrière’s food and wine philosophy centres around the concept of harmony and balance. Second generation cellar master, Takuan von Arnim, aspires to produce well-balanced wines from Chardonnay and Pinot Noir, while still honouring the unique characteristics of these noble grape varietals. A perfect example of this is the winery’s iconic Chardonnay Pinot Noir. In the Cellar restaurant, Chefs Nic and Westley rely on classic French techniques to deliver bold South African cuisine that has stood the test of time. All dishes are expertly paired with wines from both the Haute Cabrière and Pierre Jourdan portfolios.

The Pop-Up dinners offer guests from other parts of South Africa the chance to enjoy the highlights of a typical wine farm experience. A visit to Haute Cabrière in Franschhoek is ultimately a memorable day spent in excellent company, with fine food and wine to match. During this tour, diners can look forward to a six-course tasting menu, each course paired with a different wine to create a unique and unforgettable taste experience. Menu highlights include pan fried Patagonia calamari with black tomato sauce and seared scallops, paired with the Haute Cabrière Unwooded Pinot Noir, and finishes on a high note with a chocolate torte with amaretti crumbs, candied pecan nuts and salted caramel popcorn, accompanied by a glass of Pierre Jourdan Ratafia.