Harbour House Constantia Nek has given an iconic destination restaurant a new lease on life. A sophisticated, light space with views over the verdant Constantia Valley, that can seat 80-100 people. It’s the oldest wine producing region in Africa, dating back to 1685, and is home to many award-winning wine farms.
The décor is simple and understated keeping the original form and structure of the Heritage building. White interiors with rustic stone walls, floors and herringbone brickwork to simply amplify the original space. The modern twist on the Siempre chairs also echoes a South African heritage. The bar houses a gorgeous oversized wine fridge to highlight a fine selection of local wines.
Enjoy the peaceful beauty and commanding views of the rolling Constantiaberg mountain range from the wall-to-ceiling windows opening onto a herb garden which supplies the kitchen.
It would be the perfect venue for small weddings, corporate functions or international tour groups looking for casual fine dining.
The sister restaurant of the original Harbour House in Kalk Bay and V&A Waterfront sticks to a winning formula of fresh seafood served with a gourmet spin. Signature starters tempt with oysters, hot seafood soup or cold gazpacho, ceviche, tian of prawns or plump West Coast mussels in wine, cream, garlic and thyme. Share a legendary sushi, shellfish or seafood platter with calamari, mussels, prawns, crayfish and line fish, or opt for the ever-popular Mozambican-style peri-peri tiger prawns. A chalkboard advertises the catch of the day, which can range from angelfish and kingklip to salmon and yellowtail. The fish is fresh and delicately grilled or steamed and plated fine-dining-style with potato fondant, zesty lemon and aromatic herbal infusions, sauces and foams. Carnivores need not despair that this all sounds way too fishy: the beef with chilli and sesame or tender rack of Karoo lamb in a thyme and rosemary jus are best sellers.