Haute Cabrière’s Cellar Restaurant has just launched a new Vegetarian Menu.

In the kitchen, we talk about root to flower eating, says Chef Ryan Shell with an excited twinkle in his eye. Vegetables are such a fantastic way to showcase what’s in season, he adds. I’m eating more and more vegetarian these days, Ryan enthuses.

With the new vegetable garden at Haute Cabrière estate, Ryan is spoiled for seasonal choice. We create our dishes around the fantastic produce from the ground: whether it’s asparagus, baby fennel, turnips, salads, beetroot or pea shoots, he says. Take, for example, the smoked ricotta ravioli, which, like all dishes at Haute Cabrière, can be enjoyed as a starter or a main course, which is served with textures of beetroot: there are roasted cubes, pickles pieces, crispy leaves and a pure of this earthy bright vegetable on the plate, highlighting the smoky creaminess of the ricotta perfectly.

Vegetarian options at the restaurant are also expertly paired with the estate’s Pierre Jourdan and Haute Cabrière range of wines and Cap Classiques.

Ryan emphasises that vegetarian dishes are not merely a meaty dish with the protein removed. The vegetarian dishes have fantastic integrity, they are wholesome and utterly delicious.

Camembert mousse with confit baby tomatoes, so sweet they can almost be called a treat, is tangy and fresh, while smoked aubergine with pinot noir and pecorino gnocchi is richly delicious.

Dishes are artfully plated, ingredients treated with obvious technical proficiency, and refinement brought to a homemade aesthetic.

The kitchen revels in these homemade products, from breads to preserves. A dessert special of passion fruit mousse, meringue, lavender jelly, passion fruit curd and raspberry sorbet is a taste explosion of fresh, fruity decadence, while the assiette of strawberry celebrates this favourite summer fruit with a Swiss roll, champagne tartlet, caramel panna cotta and deep-fried ice cream all infused with strawberry flavours.

The 6-course Vegetarian tasting menu is available for dinner at R595.

Haute Cabrière Cellar Restaurant is open for lunch

from 12 noon to 3pm

Tuesday to Sunday;

and dinner from 7pm to 9pm Tuesday to Saturday.

Email reservations@cabriere.co.za or call 021 876 8500.