“Wine should be shared with friends and paired with food.” These words, spoken by Takuan von Arnim, the cellar master at Haute Cabrière, summed up the glorious experience I had during a mid-afternoon wine luncheon at the wine estate’s restaurant in Franschhoek.

Following on 2017’s successful debut venture, Haute Cabrière, together with chefs Nic van Wyk and Westley Muller (top image), will be hosting the second season of Pop-Up restaurants in Johannesburg, Pretoria, Durban and the Garden Route.

Serving a 6-course menu whose beauty rivals that of any Michelin starred restaurant, guests can expect to find a true foodie experience paired perfectly with the fine wines of Haute Cabrière. It will also offer wine lovers from other parts of South Africa the chance to enjoy the highlights of a typical wine farm experience.

Pea soup with chorizo and pork puffs paired with Haute Cabriere Chardonnay Pinot Noir.

Menu highlights include pan-fried Patagonia calamari with black tomato sauce and seared scallops, paired with the Haute Cabrière Unwooded Pinot Noir, and finishes on a high note with a chocolate torte with amaretti crumbs, candied pecan nuts and salted caramel popcorn, accompanied by a glass of Pierre Jourdan Ratafia.

Pan fried Patagonia calamari with black tomato sauce and seared scallop.