Haute Cabrière Wine Estate, Curry dusted Calamari with Aioli & Smashed Avocado…

Curry dusted Calamari with Aioli & Smashed Avocado

One of the delights of The Restaurant on the Haute Cabrière Wine Estate in the beautiful Franschhoek Wine Appellation is the food served by Nic van Wyk, the Executive Chef of the restaurant and his team. Dishes especially created for the Estate’s Cap Classiques and a range of still wines.

We visited there some months ago and I had the most delicious Calamari dish.

Nic van Wyk, Chef at Haute Cabrière

For his new menu Nic has created a delicious bowl of Curry dusted Calamari with Aioli & Smashed Avocado, a real mix of Italian, French and California where smashed avocado rules.

Pierre Jourdan Tranquille nv

The wine for this dish is the newly released Chardonnay Unwooded 2020, though the Pierre Jourdan Tranquille nv, would do as well.

Exciting additional offerings

Bakery & Deli
Enjoy freshly baked breads, pastries, and coffee-to-go. Take home inspired menu items to stock the pantry. Many locals have taken to collection croissants in the morning and having a quick coffee taking in the fabulous view.

Plat du Jour
A French inspired for the South African diner, includes a glass of wine.
Main courses on offer are a Charcoal-grilled sirloin steak, red wine &bone marrow jus, roasted potatoes, fried courgettes, buttered onion rings
Cold-smoked & poached hake, black pepper &parmesan sauce, potato skins, garden peas Ratatouille with artichoke and pearl couscous.

Optional Extras are a Butter lettuce salad, parmesan, olive oil & sherry vinegar and a Cold bread & butter pudding with sourdough & apricot ice cream, and Apple crumble with cinnamon ice cream R 50

The perfect in-between or make a day of it while taking in the beautiful surrounds. The choices are Pickled beetroot & goats’ cheese, citrus dressing, a Flatbread filled with Baba Ganoush, Paneer, bacon butter, a ‘Vetkoek’ filled with beef fillet trinchado and the Curry dusted calamari with avocado and aioli. Aioli is known as The Golden Butter of Provence.

Click HERE for Nic’s recipe for the Curry-dusted Calamari with Aioli & Smashed Avocado

Takuan von Arnim, Cellarmaster at Haute Cabrière, performing Sabrage

Read more about Haute Cabrière Wine Estate HERE

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