Pop-up Dinners
Pop-up Dinners

EXCLUSIVE POP-UP DINNERS

HAUTE CABRIÈRE SHARES THEIR FOOD AND WINE PHILOSOPHY DURING A SECOND SEASON OF COUNTRY-WIDE POP-UP DINNERS

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.

‘Last year’s overwhelming response and support was humbling. We sold out within weeks of announcing the tour, a sign that our loyal followers outside the Western Cape are very eager to experience Haute Cabrière in their own cities,’ comments marketing manager Lientjie McLachlan. ‘It was an absolute pleasure sharing our passion for both food and wine with those who know and love the brand, while also introducing new food and wine enthusiasts to our wines and Chefs Nic and Westley’s cuisine.’

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.

Pop-up Dinners
Pop-up Dinners
Pop-up Dinners

DATES AND BOOKING DETAILS:

Reservations should be made directly with the venue and all dinners are priced at R595 per person which include a six-course menu paired with wine. The same menu will be served at each venue with the exception of Osa Restaurant, which will have an Indian inspired menu.

KWAZULU NATAL
  • 7 and 13 July: Osa Restaurant at Fairmont Zimbali Resort, Ballito (Indian Inspired Menu)
    Bookings: 032 538 5000 or zim.dining@fairmont.com
  • 10-12 July: Fairmont Zimbali Lodge, Ballito
    Bookings: 032 538 5000 or zim.dining@fairmont.com
GARDEN ROUTE
GAUTENG

EXCLUSIVE POP-UP DINNERS

HAUTE CABRIÈRE SHARES THEIR FOOD AND WINE PHILOSOPHY DURING A SECOND SEASON OF COUNTRY-WIDE POP-UP DINNERS

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.

‘Last year’s overwhelming response and support was humbling. We sold out within weeks of announcing the tour, a sign that our loyal followers outside the Western Cape are very eager to experience Haute Cabrière in their own cities,’ comments marketing manager Lientjie McLachlan. ‘It was an absolute pleasure sharing our passion for both food and wine with those who know and love the brand, while also introducing new food and wine enthusiasts to our wines and Chefs Nic and Westley’s cuisine.’

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.

Pop-up Dinners

DATES AND BOOKING DETAILS:

Reservations should be made directly with the venue and all dinners are priced at R595 per person which include a six-course menu paired with wine. The same menu will be served at each venue with the exception of Osa Restaurant, which will have an Indian inspired menu.

 

KWAZULU NATAL
  • 7 and 13 July: Osa Restaurant at Fairmont Zimbali Resort, Ballito (Indian Inspired Menu)
    Bookings: 032 538 5000 or zim.dining@fairmont.com
  • 10-12 July: Fairmont Zimbali Lodge, Ballito
    Bookings: 032 538 5000 or zim.dining@fairmont.com
GARDEN ROUTE
GAUTENG
Pop-up Dinners
Pop-up Dinners

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