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.

Summer A La Carte MenuFrom Tuesday night, Saturday lunch

Starters

Six deep-water grilled Atlantic oysters
179
with truffle infused cream, parmesan cheese, crispy sage leaves and a splash of M.C.C.
Horizontally cut roasted beef marrow bones
146
with a rosemary, garlic, sun-dried tomato and anchovy crumble
Woodland salad
172
with honeyed sweet potato, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with a blueberry vinaigrette
Saldanha Bay mussels
148
with white wine, parsley, cream and garlic
Smoked hand-cut ostrich carpaccio
179
with a sultana, Cape gooseberry, Orange River date, pumpkin & coriander seed sambal
Marinated bell peppers and courgettes
147
dotted with Oakhurst valley olives, shredded rocket and lemon pesto, thyme leaves, extra virgin olive oil and milled pepper
Grilled green asparagus, pear, walnuts, Karoo-ash goats cheese and poached quail eggs
171
Served with a béarnaise sauce and an apple cider vinegar spritz
Red and green salad bowl
80
with a white wine and raspberry vinaigrette

Main Courses

Roast loin of Kingklip
277
with sage leaves, olives, thyme, lemon and extra virgin olive oil. Served with sautéed spinach, roasted plum tomatoes and mashed, basil-infused green peas
Char-grilled ‘Bistro’ beef fillet steak
252
hand-cut potato chips, young green beans and chef Quentin’s green peppercorn sauce
Hout Bay seafood stew
315
with a lobster and tomato soup, mussels, baby squid and line fish. Served with aioli and rouille toasts
Wood-oven, crispy roast duck
242
with cinnamon caramelised sweet potato wedges, dirty banana, spinach and coriander sauté and a tamarind, clove and naartjie jus
Seared loin of free-range Karoo Springbok
239
Served with young roasted carrots, red onions and a sour fig and Cape buchu brandy jus
Slow-simmered Guineafowl on the bone
237
with braised shallots, stewed apple, sultanas and blackberries. Served with a Cape Hanepoot, black rice and mushroom pilaf
Mozambican whole prawn curry
389
with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and mango atchar
Grilled cauliflower and chick peas
168
with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato and date sauté

DESSERTS

Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
132
Served with candied fennel seeds
Amarula pannacotta
141
with toasted macadamia nuts and a velvet berry coulis
Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
168
Served with a hazelnut praline and burnt orange rind ice cream
Pear and almond tart
155
with a saffron and honeycomb ice cream
Frozen Rooibos-infused honey parfait
142
on a cardamom shortbread biscuit, served with poached Cape stone fruits in a fragrant Malagasy syrup
Traditional Cape Malay Quarter sweetmeats
146
Honeybush and Buchu sorbet
84
Homemade ice creams
58
(Per scoop)
Artisinal Cape cheese platter
289
with toasts, nuts and fruits (Serves two)