A nostalgic windy drive up the Constantia Nek pass towards Hout Bay, is the location for the iconic Harbour House franchise that has been synonymous with the Kalk for years. Replace the crashing ocean below from the Kalk Bay harbour with the sprawling vineyards of Constantia’s famous wineries, you have a recipe for an incredible afternoon.
The dark wooden and thatch exterior creates an untouched mountain hideout. Grab a cocktail, a snack platter and a group of friends, and enjoy watching the passers-by from the outside veranda.
If you are wanting a dining experience to remember, then the Harbour House serves some of the freshest seafood that Cape Town has to offer.
An understated and elegant interior is woven throughout the Harbour House restaurant with cobblestone pillars, white concrete flooring and warm wooden toned tables and chairs. The large windows bring in gorgeous natural light as the fresh breeze enters the restaurant when the doors are open on those picture perfect sunny Cape Town days throughout the year.
The wine selection is pretty flawless due to its geographical location. “This is the oldest wine producing region in Africa and houses many award-winning wine farms,” which heightens the wine list and exceeds your expectations as you sip on the classics while looking over the famous wine valley.
With friendly staff and a dedicated definitely an enjoyable atmosphere that bounce off the walls at Harbour House Constantia Nek.
“As a sister restaurant of the original Harbour House in Kalk Bay and V&A Waterfront, it sticks to a winning formula of fresh seafood served with a gourmet spin.”
We enjoyed starters of WEST COAST MUSSELS white wine, garlic, onion, garden thyme, cream and toasted ciabatta and MARINATED SEAFOOD CEVICHE A light salad of fresh fish, prawns, calamari and mussels, dressed in lime and coriander, Bella Rosa tomatoes, roast peppers, cucumber and red onion.
Our main course was a SEAFOOD SELECTION grilled crayfish, tiger prawns, West Coast mussels, fresh line fish and tender calamari tubes. Served on a summer rice salad, with aioli, basil mayo and fresh lemon.
Dessert was to die for! An AMARETTO YOGHURT PANNA COTTA With candied citrus, caramelised ruby grapefruit, orange. Served with freshly squeezed orange juice. The second dessert was a NEW YORK-STYLE BAKED CHEESECAKE With caramel ice cream and mini meringues.