Haskell Vineyards, located in Helderberg in the heartland of SA’s wine country, Stellenbosch, boasts a restaurant that is unique and special in what it offers.
Longtable Restaurant creates a warm, cosy venue with views across vineyards to the mountains beyond, where you can unwind and take the time to savour modest and honest yet mouth-watering food and wine!
Essentially, dining at Longtable Restuarant, at Haskell Vineyards means choosing from a menu serving contemporary South African cuisine and dishes using only local and seasonal ingredients at a tranquil wine estate.
It's the perfect spot to relax during the warm summer months and enjoy delicious food and wine.
What's the Deal?
3-Course Dining Experience with Glass of Wine each for Two – R399 (valued at R760)
3-Course Dining Experience with Glass of Wine each for Four – R798 (valued at R1520)
3-Course Dining Experience with Glass of Wine each for Six – R1195 (valued at R2280)
About the Offer
Maximum of 12 Hyperli Customers per table/booking.
Sit Down Only
As our menu is seasonal, with only the freshest ingredients sourced, kindly note that our menu items may be subject to change
served with a glass of Dombeya wine per person
1st and 2nd Course:
choose any 2 dishes each
Goats Cheese and Lemon Ravioli
Prosciutto and truffled honey
Spicy Tomato Soup
Mozzarella croquette, basil and balsamic pearls
Abalobi Fish Ceviche
Watercress, pickled radish, ponzu dressing and lime
Smoked egg yolk jam, melba toast, crispy onions, nasturtium jam
What’s fresh and in season
Textures of beetroot, white chocolate foam, toasted pumpkin seeds and blue cheese crumbs
Peruvian Style Chicken
Genesis roasted half baby chicken, spicy coriander- lime sauce and pickled red onion.
Greek-style Pressed Lamb Shoulder
Roast garlic and preserved lemon flavoured aubergine caviar, crispy spiced chickpeas, Danish feta and pan jus
Slow Roasted Pork Belly
Smoked apple puree, hazelnut dukkah, fresh granny smith apple, devils peak lager sauce, crackling.
Abalobi Fish Wrapped in Parma Ham
Baby bok choy, ginger lemongrass broth and crispy garlic and ginger chips
choose one dessert each
Dark Chocolate and Brandy Cake
Peanut butter “dust” and salted caramel crunchie
Basil ice cream and fresh blueberries
Red Wine Poached Pears
Gorgonzola mousse, thyme- chocolate soil and pear crisp
Red Velvet Doughnut
Cream cheese glaze, freeze-dried raspberries and hibiscus dust
Walnut crumb, elderflower compressed granny smith apple and textures of bread