Cape Country
cooking and hospitality
at its grandest
High up the valley under our majestic oaks
Sumptuous, classic Cape service
Home of memorable and lasting occasions
Cape Country
cooking and hospitality
at its grandest
High up the valley under our majestic oaks
Sumptuous, classic Cape service
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.

Festive Trading Times

We are usually closed on Mondays but during the festive season we will be open on:

27th December 2021 and

3rd January 2022

We are however closed on 26th December 2021 and 1st January 2022.

Summer a la carte Dinner MenuTues – Sat 18H30 – 21H30


  • Chilled garlic and saffron soup
    with pistachio nuts
  • Roast beef marrow bones
    with rosemary, garlic, parmesan and anchovy croutons
  • Woodland salad
    with honeyed sweet potato, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with a blueberry vinaigrette
  • West coast rock lobster
    with leek and terrine
  • Steamed green asparagus spears
    with walnuts, roasted pear and tarragon. Served with a grapefruit and white wine butter sauce
  • Smoked ostrich carpaccio
    with a sultana and sunflower seed sambal
  • Grilled and marinated bell peppers and courgettes
    dotted with Kalamata olives, crispy sage leaves and milled pepper
  • Seared scallops, baby potato and poached quail eggs
    with a green pea purée. Served with sticky strands of ginger
  • Red and green salad bowl
    with a white wine and raspberry vinaigrette


  • Roast loin of Kingklip
    with a lemon thyme and hazelnut crust. Served with citrus-infused pan juices, sautéed spinach, brocollini and roasted, fennel-seeded plum tomatoes
  • Char-grilled beef fillet steak
    with a brandy-flamed goose liver parfait, potato frites, young green beans and a wild mushroom cream sauce
  • Hout Bay seafood stew
    with lobster and tomato essence, prawns, mussels, baby squid and line fish. Served with aioli and rouille toasts
  • Roast duck
    with a Jerusalem artichoke and pink peppercorn mash, nutmeg-creamed spinach, an apple compote and a fragrant white wine and gooseberry jus
  • Seared loin of Springbok
    with goat cheese and butternut stuffed cabbage leaves and grilled young carrots. Served with a hanepoort grape and Cape buchu brandy jus
  • Roast quail
    with baby beetroots and young corns. Topped with prosciutto crackling and a star anise, honey, soya and mint sauce
  • Mozambican whole prawn curry
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chick peas
    with a mildly curried red lentil dhal. With mustard seeds, fenugreek, spinach, tomato and dates


  • Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
    Served with candied fennel seeds
  • Honeybush and Buchu sorbet
  • Amarula pannacotta with toasted macadamia nuts and a velvet berry coulis
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
    Served with a hazelnut praline and burnt orange rind ice cream
  • Pear and almond tart with a saffron and honeycomb ice cream
  • Cape summer stone fruits poached in an aromatic Malagasy syrup
    Served with vanilla bean ice cream
  • Homemade ice creams
    Per scoop
  • Artisinal Cape cheese platter with toasts, nuts and fruits
    Serves two

Our GalleryHeart warming dining experience!

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