Harbour House presents two new dishes to their five-star, five-course Tasting Menu Experience


Harbour House

The bespoke, seaside eatery Harbour House (with iconic venues in both Kalk Bay and The V&A Waterfront) recently launched their freshly modified Tasting Menu.

The popular dining concept – which first launched in March- offers guests a diverse and unique culinary experience available either as a three or five-course tasting menu, with the option to pair with various fine wines.

Harbour House focuses on seasonality, freshness and flavour when crafting their beautifully presented dishes. This month, the brand has reenvisioned their popular Tasting Menu Concept to infuse warmer, heartier elements and flavours to suit the change in season.

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Earlier this week, we booked a table at Harbour House’s flagship venue in Kalk Bay to try out the new additions to their five-star, five-course Tasting Menu Concept (with wine pairing). The distinguished cuisine combined with endless ocean views is an experience we highly recommend.

Harbour House’s iconic, informal interior in marine blue and white with touches of natural timber, stone and shell, perfectly complements the brand’s sophisticated culinary concept – the result of the collective knowledge, passion and skill-sets of Chefs and concept creators Michael Jonker and Odette Olivier.

Read more about our Harbour House Tasting Menu Experience below and book your own experience at www.harbourhouse.co.za 

Available either for a three or five-course dining option:

  • 3-course tasting menu R195 / with wine pairing R315
  • 5-course tasting menu R295 / with wine pairing R495

BBQ Jackfruit Taco

This light and flavourful dish, paired with the effortlessly smooth Saronsberg Sauvignon Blanc, is a perfect start. It packs the same unique punch of flavours as the previous menu’s BBQ Jackfruit Rillette – but with a gourmet Mexican flair. The meaty Jackfruit entrée, flavoured with chilli, lime and coriander, in a crispy wonton cup with spicy tomato and avocado is bite-sized heaven. 

Harbour House Arancini

My favourite dish on the tasting menu; Harbour House’s signature roasted butternut and creamy gorgonzola Arancini with roasted garlic dressing and those unforgettable, crispy curry leaves. New culinary tweaks to this dish include a delectable drizzle of orange masala oil and balsamic caviar. This tasting is paired with a full-bodied Glenelly Chardonnay.

Ravioli en Brodo

This unique (and new) dish is an adventure of the senses. Perfectly paired with an aged Flagstone Pinot Noir, that serves to enhance your taste and smell. Each flavour and scent is unique and distinct while still paring together wonderfully; a crispy-rich pork belly, in an earthy umami-shellfish broth with langoustine ravioli finished with a fresh and tangy parsley gremolata.

Mac n Cheese Cannelloni

Another favourite dish of mine (also new to the tasting menu) is the impossibly rich and creamy cannelloni, stuffed with a decadent Emmenthal Mac n Cheese, doused in a smoked paprika beurre noisette and topped with a grilled prawn and microgreen salad. All this decadence perfectly balanced with a fresh and crisp glass of Lanzerac Chenin Blanc.

Tonka Bean Panna Cotta

And then, for the pièce de résistance – Harbour House’s magnificent Tonka Bean Panna Cotta with roasted berries, divine chocolate soil and their otherworldy miso crème anglaise, complimented with a tot of Pierre Jourdan Ratafia dessert wine to perfectly round off the experience.

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. Finally, 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.

Harbour House’s latest Tasting Menu Concept is now available seven days a week at both Harbour House V&A and Harbour House Kalk Bay.

Available either for a three or five-course dining option:

  • 3-course tasting menu R195 / with wine pairing R315
  • 5-course tasting menu R295 / with wine pairing R495

Book you Tasting Menu Experience

www.harbourhouse.co.za | @HarbourHouseZA. 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 | waterfront@harbourhouse.co.za
Quay Four, Ground Floor, V&A Waterfront
Monday – Sunday
11am-10pm

Harbour House Kalk Bay | Facebook | Instagram | Website
021 788 4136 | kalkbay@harbourhouse.co.za
Kalk Bay Harbour, Kalk Bay
Monday – Sunday
11am-10pm

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.

The popular restaurant echos 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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