Seasonal tasting menu · Cape Town
A five-act menu that changes with the season — cooked over fire, poured from a small cellar, served to fourteen guests a night.
We keep the room dark, the table long and the menu short. Everything else — the sourcing, the fire, the timing — is quietly obsessive.
R1450
per guest, five acts
Wine pairing +R780
Book the menu
From the pass
Noir & Vine began as a six-seat supper club and never really tried to grow. The menu is written the morning of service, around whatever the coast and the farms sent us that day.
There is no à la carte. There is one menu, cooked with total attention, and a cellar chosen to disappear politely behind it.
"We cook for the table you'll still be talking about a year from now." — Elise Moreau, Head Chef
"The best seat in the city is the one you can't see from the street."
The cellar
Chalk, citrus and a long, quiet finish to open the table.
Stone fruit and sea salt, poured for the cold and sea courses.
Cool-climate pepper and violet to meet the fire.
Honey and dried apricot for the last, darkest plate.
The room
Reservations
Two seatings, Wednesday to Sunday. We hold a short waitlist for cancellations — it moves more often than you'd think.