our collections

Rupert & Rothschild Baroness Nadine

A wine with class and character.

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our estate

the restaurant

A sampling of the season’s finest.

View Summer Menu
Group 5
Rupert & Rothschild

Winter menu

Aperitif

  • Oysters on the half shell
    with a selection of accompaniments     SQ
  • Oyster and Champagne pairing
    A selection of three large oysters, each with a perfect pairing accompaniment to our three Barons de Rothschild Champagnes.

    Oyster, pomegranate, Barons de Rothschild Blanc dc Blancs
    Oyster, granny smith apple, litchi and lime, Barons de Rothschild Brut
    Oyster, Mignonette, Barons de Rothschild Rosé     R450
  • Charcuterie
    A selection of five local cured cuts served with olives and house made pickles     R340

Cheese

  • Selection of local purveyors
    with house made preserves
  • Sharing portion (serves four guests)
    Addition of French Cheese - R420     R320
  • Single Platter
    Addition of French cheese - R230     R180

Starters

  • Warm goats cheese tartlet, variations of beetroot, walnuts and tarragon
     R115
  • Crispy squid, charred baby gem cos lettuce, asparagus, grapefruit and sauce gribiche
     R130
  • Salt baked potato, North African spiced veloute, apricots, confit lemon and almonds
     R95
  • Fresh steamed mussels, white wine, cream, chives and toasted ciabatta bread
     R120

Mains

  • Aged beef fillet, braised beef cheeks, mushrooms, black garlic and sauce au poivre
    R240
  • Lightly smoked loin of venison, parsnip, chestnuts, confit onions, lavender and a juniper jus
    R200
  • Abalobi fish of the day, seared scallops, leeks, capers and a Champagne Beurre Blanc
     R190
  • Potato gnocchi, cauliflower, hazelnut beurre noisette, sultanas, and crispy kale
     R140

Desserts

  • Baked Alaska, citrus, pistachio, rose and saffron
     R95
  • Granny smith apple tart tatin, pecan nuts and a burnt butter ice cream
     R110
  • 74% Dark chocolate gateaux, poached pear, espresso and hazelnuts
    R130
  • A selection of local cheese
    R180

Sides

  • Potato pave with wholegrain mustard aioli
    R45
  • Baby carrots, crème fraiche, walnut and pumpkin seed crumble
    R45
  • Seasonal salad R40

The Chef’s Table

  • Aged beef fillet, braised beef cheeks, mushrooms, black garlic and sauce au poivre
    with a selection of three seasonal side dishes
    accompanied by a dessert of your choice

    OR

    Potato gnocchi, cauliflower, hazelnut beurre noisette, sultanas, and crispy kale
    with a selection of three seasonal side dishes
    accompanied by a dessert of your choice     R595

The Perfect Partnership

  • Crispy squid, charred baby gem cos lettuce, asparagus, grapefiuit and sauce gribiche
    Rupert & Rothschild Baroness Nadine Chardonnay

    Lightly smoked loin of venison, parsnip, chestnuts, confit onions, lavender and a juniper jus
    Rupert & Rothschild Classique

    74% Dark chocolate gateaus, poached pear, espresso and hazelnuts
    Rupert & Rothschild Baron Edmond

    R730

Certain menu items may contain traces of nut, egg, soya, wheat, gluten and other allergens.
We are unable to guarantee the absence of these ingredients in the menu, unless prior arrangements are made.
A service charge of 10% will be added to tables of 8 patrons or more.

Make a
reservation

RESERVATIONS ESSENTIAL Our restaurant and tasting room will be closed from Monday 27 June up to and including Sunday 10 July while we give all of our staff a much needed rest.
Please feel free to make your bookings for any time following this period.

We kindly request an upfront payment of R1.00 per booking to confirm your reservation, and this amount will be deducted from your final bill.
Reservations should ideally be made three days in advance for weekday lunches, and a week in advance for weekend lunches.

The Restaurant is open from Wednesday to Sunday, 12H00 - 15H00.

Welcome to the home of Rupert & Rothschild Vignerons. By entering our site – and our world – you acknowledge that you are of legal drinking age and are committed to enjoying our wines responsibly.