If you’ve ever eaten one of Bistro 13’s glorious risottos, or enjoyed Towerbosch’s moreish country-style cuisine, we have good news for you: chefs Nic van Wyk and Westley Muller have taken on a new project, the iconic Haute Cabrière Cellar Restaurant in Franschhoek. Nic and Westley have partnered with the Von Armin family for the venture, and have completely overhauled the menu to create a relaxed fine-dining experience.

The Cape bouillabaisse feaures crayfish, line fish, mussels, calamari, shaved fennel and saffron rouille. Photo supplied.

“We believe this restaurant has so much potential,” says Nic. “We see the restaurant once again becoming one of the best, not just in Franschhoek, but in South Africa as a whole.”

The chefs have partenered with the Von Armin family who own the wine estate for the venture. Photo supplied.

Many of the dishes take inspiration from classical French cuisine. Think lamb loin in tomato basil jus with black rice and Provençal vegetables; Cape bouillabaisse made with local seafood; and smoked Franschhoek trout with asparagus and herb butter gratin. Also on offer is a six-course tasting menu paired with a wine from the estate. (We’re particularly keen to try the Pierre Jourdan Blanc de Blancs paired with Westley’s orange soufflé.)

The smoked ham hock with glazed pork belly, cannellini beans, Brussels sprouts and cider jus. Photo supplied.

Many of the ingredients will be sourced from the estate’s vegetable gardens, and in the future, Nic and Westley plan to introduce a daily table d’hôte menu built around the freshly grown produce.