CAPE POINT VINEYARDS RESTAURANT

BEST FOR A long languid summer lunch with glorious views. FOOD Chef Jonathan Galgan has created tempting food-and-wine pairing menus built around the estate’s wines – namely sauvignon blanc, chardonnay and the flagship white blend. All dishes on the set menus come in tapas, starter and main portions, or on an à la carte menu. Hand-caught Cape Point tuna in a fragrant Thai coconut, lime, lemongrass, chilli and ginger sauce is enhanced by an aromatic, zesty sauvignon blanc. Weiss-beer braised pork belly with ham hock pea foam and walnut beurre noisette is perfectly complemented by the richly oaked reserve sauvignon blanc. Don’t miss the signature Silvermine Forest dessert:, a study of dark and milk chocolate cremeux, marquise and frozen truffle. DRINKS Estate wines at expensive mark-ups from cellar-door prices. SERVICE Attentive and efficient, with good advice on pairings. AMBIENCE Contemporary yet relaxed fine dining. Best sit on the outside deck – the interior is cavernous. (GH)