Quentin at Oakhurst

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 a La Carte MenuFriday & Saturday lunch and dinner, plus public holiday lunches

STARTERS

Warm sweet potato, avocado, papaya and peppadew salad
139
with charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigrette
Roasted marrow bones
146
with parsley and garlic. Served with phantom forest “Belnori” ash goats’ cheese on toast
“90 seconds” Saldanha Bay mussels
148
tempested in white wine, parsley, cream and garlic
Pan seared baby piri –piri squids
162
Woodland salad
172
with warm honey – ed sweet baby root vegetables, chestnuts, forest leaves and wild fungi. Dressed with a raspberry vinaigrette
Quentin’s luxury lobster bisque
217
Cream of wild mushroom soup with truffle
155
Bistro snails
141
with parsley, garlic and hazelnut butter

MAIN COURSES

“Sir Sol’s Lamb Curry”
249
pukka Durban style. Lamb shin, always on the bone. Served with basmati rice, sambals, atchar and Mrs Balls chutney
Char-grilled fillet steak (300g)
252
Served with long stemmed broccoli, homemade potato chips and a green peppercorn sauce
Lazy oxtail
189
in red wine with butterbeans and thyme served with basil infused potato mash
Hout bay seafood stew
315
with a lobster and tomato soup, mussels, baby squids and line fish. Served with aioli and rouille toasts
Wood - oven crispy roast duck
258
with cinnamon caramelised sweet potato and banana wedges, a spinach and coriander sauté and a tamarind, clove and naartjie jus
Mozambican 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 chickpeas
168
with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato, and date sauté
Pan – seared, king oyster mushroom
186
with young oriental greens, and a star anise, pink peppercorn, soya and mint broth. Topped with crispy ginger, coriander and chilli

DESSERTS

Warm, soft centred dark chocolate pudding
129
with raspberries
Lemon and cardamon pudding
132
with pistachio and cinnamon ice cream
Traditional malva pudding
88
with van der hum custard
Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
152
Served with a hazelnut praline and burnt orange rind ice cream
Artisanal Cape cheese platter
249
with walnuts, berries, and toasts (serves two)
Cape pear and almond tartlet
141
Served with a honeycomb and saffron ice cream