Indulge in a sophisticated five-course tasting menu for under R300 at Harbour House

Harbour House

Cape Town locals will be excited to learn that the popular Harbour House (V&A and Kalk Bay) recently launched their fabulous new Tasting Menu Concept.

In keeping with Life & Brand Portfolio’s key brand pillars of creativity and collaboration their new tasting menu concept, expertly crafted by New Product Development Head Chef, Michael Jonker and Brand Chef, Odette Olivier is now available seven days a week at both Harbour House V&A and Harbour House Kalk Bay.

Their new Tasting Menu Concept is designed to delight customers with two fresh and rewarding dining options:

• 3-course tasting menu R195 / with wine pairing R315
• 5-course tasting menu R285 / with wine pairing R485

The collective knowledge, passion and skill-sets of concept creators Michael Jonker and Odette Olivier create a memorable culinary experience. Earlier this week we sat down to try out their new five-star, five-course Tasting Menu Concept (with wine pairing) – it goes without saying, the distinguished cuisine combined with endless ocean views is an experience we highly recommend.

View the menu for Harbour House’s five-course tasting concept alongside our images below…

Arancini, Roasted butternut, creamy Gorgonzola, citrus aioli & crispy curry leaves | Paired with Neethlingshof Unwooded Chardonnay / Riesling

BBQ Jackfruit Rillette, BBQ pulled jackfruit, toasted brioche, nectarine-raisin chutney, fennel & celery slaw | Paired with Beaumont Chenin Blanc

Caramelle En Brodo, Seared scallop, lemon ricotta caramelle, parmesan, fennel, burnt cauliflower puree served in a seafood broth | Paired with Graham Beck Pinot Noir

Beef Rib Eye, Grilled rib eye, truffle mushroom sauce, pomme frites & arugula salad | Paired with Thelema Bordeaux Blend

Panna Cotta, Brazilian tonka bean spiced Panna Cotta, chocolate crumble & miso custard | Paired with Catherine Marshall Dessert Wine

For more information and to reserve your table at Harbour House, follow the links below.

Harbour House V & A | Facebook | Instagram | Website
021 418 4744 / 021 418 4748
Quay Four, Ground Floor, V&A Waterfront
Monday – Sunday

Harbour House Kalk Bay | Facebook | Instagram | Website
021 788 4136
Kalk Bay Harbour, Kalk Bay
Monday – Sunday

Tasting Menu Concept Developers

Michael Jonker brings a wealth of experience to the Life & Brand Portfolio team having worked under Chris Erasmus at la Motte followed by stints at Rupert & Rothchild, Werf Restaurant – Boschendal, working his way to Head Chef at Foliege (2 Eat out Awards and 3 times 2 Plates at The Gourmet Guide) and most recently working alongside JAN at the plant-based restaurant Four Square Club – Môreson Wine Farm.

Odette Olivier passion has been cultivated through time at Marimba under Lindsay Venn, Cape Royal Hotel – Green Point, De Grendel Wine Estate – Plattekloof and the award-winning Silvan Safari Lodge. Odette has recently worked in partnership with Holland America Line and America’s Test Kitchen, hosting live cooking classes.

About Harbour House

Harbour House V&A Waterfront offers international cuisine with Mediterranean influence in a sophisticated setting. Serving only the freshest seafood and ingredients, this prime position overlooking the bustling Victoria Basin and Quay continues its status as ‘The Firm Favourite Sea-food Dining Destination’ for both locals and visitors.

This ever-popular restaurant echo’s the original Harbour House, majestically perched on the Kalk Bay Harbour quayside. This acclaimed restaurant may as well be on the edge of the known world! It certainly feels that way, as you gaze out over the ocean, the waves crashing up against the windows and seals frolicking among the colourful fishing boats. Voted ‘the coolest neighbourhood in the world’ Kalk Bay with its bohemian atmosphere, its gallery, café and boutique-lined streets are all a part of The Harbour House experience.

COVID Protocol

To ensure ultimate customer experience, Harbour House stringently maintains all legislative social-distancing protocols from front-of-house staff wearing protective shields to back-of-house staff all wear masks and gloves during food & drink preparation, while their seating plan maintains responsible social-distancing.

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