Vergelegen Wine Estate in Somerset West is delighted to announce the launch of its newest dining experience, Cabernet & Carne. Located in a restored, rustic cottage, this destination pop-up promises to delight your senses and lift your spirits on chilly winter days.
Set against a breathtaking mountain backdrop, on the boundary of an extensive arboretum, the restaurant offers a thoughtfully crafted set menu that celebrates the best of seasonal and heritage cuisine. Priced at R495 per person, the menu features delicious, traditional South African dishes.
- Homestyle beginning: Ouma’s traditional bean soup with farm bread and Cabernet butter, alternatively a vegetarian bean soup with a mignonette sauce.
- Main chapter: Entrecôte steak, or baby spatchcock chicken, or aubergine schnitzel, served with unlimited fries and a green salad.
- Delightful end: Old-fashioned souskluitjies – cinnamon dumplings – topped with a crème brûlée custard.
- Lekker last sip: Moerkoffie with a splash of condensed milk.
A selection of Vergelegen red and white wines, liqueurs and beverages is available (not included in the set menu price).
“We’re excited to welcome guests to this magical place,” says Vergelegen managing director Wayne Coetzer. “Cabernet & Carne offers far more than a meal; it’s an experience that combines the country charm of our estate with the culinary excellence that Vergelegen is renowned for.
“Whether you’re a foodie, wine enthusiast, or simply searching for an enjoyable winter outing, this pop-up restaurant is the perfect destination.”
Opening times: Lunch Wednesday-Sunday, 12h00-17h00 (kitchen closes 15h30). Closed Mondays and Tuesdays. Find out more, including menu, at Cabernet & Carne.
Reservations essential: 021 847 2111 | info@vergelegen.co.za | Dineplan.
About Vergelegen Estate: Vergelegen is renowned for its rich history, exceptional wines, warm service and sustainability. Find out more at Vergelegen Wine Estate.
Captions (credit Vergelegen Wine Estate)
1: Waitron Taux Jongwe at Cabernet & Carne.
2: Expect a warm atmosphere, with excellent service, at Cabernet & Carne.
3: Culinary team: Matthew Meintjies, executive chef Michelle Barry and Heinrich Strydom.
4: Traditional bean soup with marrow bone.
5: Entrecôte steak, unlimited fries and green salad, served with Vergelegen Cabernet Sauvignon.
