the restaurant

 
The ‘Quentin at Oakhurst’ restaurant and cellar is the cumulative result of a longstanding vision to host and serve superb food in a unique setting.
 
Located on one of the original Hout Bay farms, the ‘Quentin at Oakhurst restaurant’ and cellar will follow 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.
 
The existing barn served as the heart of this production.  The steel wall hoops hark back to the days when the dairy herd was milked here and when the adjacent cellar still carried grapes from fermentation to wine.  The recent renovation of the barn retains and celebrates this rich vein of Cape and associated culinary heritage.
 
The gurgling of rapid water, the scurry of guinea fowl and the crack of acorns underfoot, embraced by the coolness of the majestic and mighty oak tree’s canopy, make for a magnificent setting which serves as an extraordinary inspiration and epiphany for this talented Cape cook.
 
So as not to miss the opportunity to dine with loved ones, family and friends, at what will undoubtedly be a landmark food destination over the upcoming spring and summer season, patrons are strongly advised to book now.
 
 

 
 

Ethos

We are inspired by the foods we source, and the way we prepare and cook.
 
 
 
 

Ambiance

Superlative food and hospitality reminiscent of a bygone Colonial era.
 
 
 
 

The Chef

This highly accomplished chef started his professional career in 1985.
 
 




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All Rights Reserved.
 
 
 
 
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