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.

Winter Bistro MenuFriday and Saturday, dinner only - public holidays – lunch and dinner

STARTERS

  • Saldanha bay mussels
    89 / 175
    in white wine, cream, garlic and parsley
  • Vintage avocado Ritz
     152
    in a glass coupѐ topped with good old ‘Marie- rose’ sauce
  • Classic lobster bisque
    189
    with lobster meat floated with a brandy
  • Woodland salad
    157
    with warm honeyed sweet potato, chestnuts, truffle, forest fungi and berries, with a raspberry and walnut vinaigrette
  • Roast beef marrow bones
    128
    with a rosemary, garlic, parmesan and anchovy crust
  • Wild mushroom soup
    149
    with black truffle

MAIN COURSES

  • Line fish of the day
    S.Q
  • Char-grilled beef fillet steak
    242
    with a brandy-flamed goose liver parfait, potato frites, greens and a wild mushroom cream sauce
  • Hout bay seafood stew
    335
    with lobster and tomato essence, prawns, mussel, baby squids and line fish. Served with aioli and rouille toasts
  • Roast duck
    242
    with a Jerusalem artichoke and pink peppercorn mash, nutmeg creamed spinach an apple compote and a white wine and a gooseberry jus
  • Roast quail
    237
    with baby beetroots and young corns. Topped with prosciutto crackling and a star anise, honey, soya and mint sauce
  • Mozambican whole prawn curry
    348
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chick peas
    168
    with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato and date dhal
  • Sides
    Chips - 45 / Green salad - 68 / Sauted greens - 58 / Basmati rice - 33 / Olives & feta - 44

DESSERTS

  • Scorched honey, fig and roasted pecan nut sago pudding
    132
    with a whiskey butterscotch sauce
  • Pear and almond frangipani tart
    129
    with crème anglais
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
    152
    Served with a hazelnut praline and burnt orange rind ice cream
  • Warm orange and saffron cake
    139
    with dates, cardamom, candied fennel seeds and a citrus curd
  • Warm dark chocolate and rum fondant pot
    142
    with a mandarin and lime and clove- spiked compote
  • Cynthia’s dark Malva pudding
    99
    with a warm van der hum custard cream
  • Artisinal Cape cheeses
    255
    with toasts, nuts and fruits

Festive Season 2022/2023Bookings now Open

Our GalleryHeart warming dining experience!

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