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.

Extraordinary festive Season opening times 15th December ’24 – 15th January ’25

Mondays – 23rd, 30th & the 6th Open Breakfast, lunch and dinner.

Sundays – 22nd , 29th & the 5th Open Breakfast, lunch and dinner.

Summer A La Carte MenuCommencing 5th November

The pictures of the plates of food and not necessarily those stipulated on the menus

Starters

Six Atlantic deep-water grilled oysters
222
with foraged seagrass, parmesan cheese cream gratinée, crispy sage leaves and a splash of M.C.C.
Horizontally cut roasted beef marrow bones
176
Horizontally cut, roasted beef marrow bones with a rosemary, garlic, caper and anchovy crust. Served with warm camembert toasts
Brushwood salad
188
with warm honeyed baby root vegetables, chestnuts, berries, scrub leaves and truffle. Dressed with a raspberry vinaigrette
Saldanha Bay mussels
173
with white wine, parsley, cream and garlic
Smoked hand-cut ostrich carpaccio
236
with Constantia Hanepoot grapes, Orange River dates and a toasted pumpkin and coriander seed crumble
Marinated bell peppers and courgettes
159
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
196
Served with a béarnaise sauce and an apple cider vinegar spritz
Prawns “piri–piri”
214
with charred pineapple and a coconut sorbet on the side
Mozambican charred sweet potato, avocado, peppadew, mango, corn and tomato stack
179
with a ginger, coriander, macadamia and lime salsa
Oakhurst smoked snoek pate
173
with a sultana, roasted apple and sunflower seed compote with toasts

Main Courses

Roast loin of Kingklip
333
with 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
Simmered Hout Bay seafood
441
in a shellfish bisque with mussels, lobster meat, clams, baby squids and line fish. Served with aioli and rouille toasts
Crispy wood-oven roast duck
319
with cinnamon-caramelised sweet potato wedges, dirty mango, spinach and coriander sauté, with a tamarind, clove and mandarin jus
Seared loin of free-range “Camdeboo” springbok
347
Served young roasted carrots, sautéed wild mushrooms and watercress. Served with a Cape buchu jus
Roast rack of free-range “Calvinia” lamb
343
with a scrub-herb crust. Served with minted 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
449
with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
Grilled cauliflower
176
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
329
Authentically hot with an intense, rich tapestry of spice 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
162
Served with candied fennel seeds
Honeybush and Buchu sorbet
84
Cape Victorian lawn tea orange and almond torte
169
steeped in a “fynbos” syrup. Served with a pink gin and Pimms ice cream
Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
189
Served with a hazelnut praline and burnt orange rind ice cream
Pear and almond tart
161
with a saffron and honeycomb ice cream
Cape summer stone fruits
152
poached in an aromatic Malagasy syrup. Served with vanilla bean ice cream
Homemade (organic diary full cream) ice creams
72
(Per scoop)
Artisanal Cape cheeses
285
with toasts, nuts and fruits. (Serves two)