Recipe: Grilled Venison
Chef’s Nic van Wyk and Westley Muller encourage you to try their popular venison dish at home. Click here for the recipe.
Restaurant Closing Dates
Please note that our restaurant is closed for the winter break and will reopen on the 8th of August. Should you wish to nibble on something while doing a wine tasting, the cheese board is still available.
Exclusive Pop-up Dinners
Chefs Nic van Wyk and Westley Muller venture up north to bring a marriage of food and wine to Johannesburg, Pretoria and Durban.
The exclusive pop-up dinners will showcase Haute Cabrière’s six course tasting menu paired with Haute Cabrière and Pierre Jourdan wine. Read more here.