12
Cape Country
cooking and hospitality
at its grandest
8
High up the valley under our majestic oaks
11
Sumptuous, classic Cape service
6
Home of memorable and lasting occasions
m4
Cape Country
cooking and hospitality
at its grandest
m5
High up the valley under our majestic oaks
m3
Sumptuous, classic Cape service
m6
Home of memorable and lasting occasions

Welcome to Oakhurst BarnA mix of traditional and modern cuisine

Located on one of the original Hout Bay farms, the Quentin at Oakhurst restaurant and cellar follows in the footsteps of generations of family food farming and cooking traditions. Located in the upper regions of the valley, juxtaposed by two rivers, sourced on rich flood plain soils, and dwarfed by the Skoorsteenspoort escarpment, this farm sustained and nurtured the valley’s residents with a bounty of meats, fowls, dairy, wine and vegetables for over a hundred years.

Summer A La Carte MenuCommencing 31st October

Starters

  • Six deep-water grilled Atlantic oysters
     189
    with truffle infused cream, parmesan cheese, crispy parsley leaves and a splash of M.C.C.
  • Horizontally cut roasted beef marrow bones
     156
    with a rosemary, garlic, sun-dried tomato and anchovy crumble
  • Woodland salad
     178
    with warm honeyed baby root vegetables, chestnuts, berries, forest leaves and truffle. Dressed with a raspberry vinaigrette
  • Saldanha Bay mussels
     163
    with white wine, parsley, cream and garlic
  • Smoked hand-cut ostrich carpaccio
     187
    with a sultana grape, Cape gooseberry, Orange river date and a pumpkin & coriander seed sambal
  • Marinated bell peppers and courgettes
     147
    dotted with Tulbagh valley olives, shredded rocket, sun-dried tomatoes, extra virgin olive oil and milled pepper
  • Green asparagus, caramelised pear, walnuts, Karoo – ash goats’ cheese and poached quail eggs
     169
    Served with a béarnaise sauce and an apple cider vinegar spritz
  • Baby squids “piri – piri”
     188
    with lime juice, charred pineapple and baby corn
  • Red and green salad bowl
     80
    with a soft leaf-herb and white wine vinaigrette

Main Courses

  • Roast loin of Kingklip
     333
    with sage leaves, olives, thyme lemon and extra virgin olive oil. Served with sautéed spinach, baby potatoes, plum tomatoes and green pea puree
  • Char-grilled ‘Bistro’ beef fillet steak
     325
    hand - cut potato frites, young green beans and green peppercorn sauce
  • Hout Bay seafood stew
     382
    with a lobster and tomato soup, mussels, prawns, clams, baby squids and line fish. Served with aioli and rouille toasts
  • Wood-oven, crispy roast duck
     293
    with cinnamon caramelised sweet potato wedges, dirty mango, spinach and coriander sauté and a tamarind, clove and Cape gooseberry jus
  • Seared loin of free-range Karoo Springbok
     327
    Served young roasted carrots, sautéed wild mushrooms and watercress. Served with a Cape buchu brandy jus
  • Roast rack of free-range “Calvinia” lamb
     319
    with a scrub herb crust. Served with mint - ed young green beans, baby green butternuts, caramelised pearl onions, sautéed spinach and rosemary from our front door. Served with a sour fig and red muscadel jus
  • Mozambican whole prawn curry
     389
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chick peas
     181
    with oriental greens in a star anise, pink peppercorn, soya, miso, mint and lemongrass broth. Topped with crispy ginger and chili
  • Sir Sol’s “Umhlanga” lamb shin curry
     295
    Authentically hot with an intense, rich tapestry of spices notes. Just how the legendary sun king loved it! Served with basmati rice, sambals, Mrs. Balls chutney, mango atchar and poppadum’s

DESSERTS

  • Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
     142
    Served with candied fennel seeds
  • Honeybush and Buchu sorbet
     84
  • Amarula pannacotta
     155
    with toasted macadamia nuts and a velvet berry coulis
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
     172
    Served with a hazelnut praline and burnt orange rind ice cream
  • Pear and almond tart
     149
    with a saffron and honeycomb ice cream
  • Cape summer stone fruits
     122
    poached in an aromatic Malagasy syrup. Served with vanilla bean ice cream
  • Honeybush and Buchu sorbet
     84
  • Homemade (organic diary full cream) ice creams
     78
    (Per scoop)
  • Artisanal Cape cheeses
     255
    with toasts, nuts and fruits. (Serves two)

Our GalleryHeart warming dining experience!

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