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 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

Our GalleryHeart warming dining experience!

ReservationBook A Table