Eighteen years of running a restaurant teaches you things.
It teaches you that well-cooked food in a beautiful setting is timeless. It teaches you that your regulars are more loyal than you expect, and more open to change than you fear. And it teaches you, eventually, that a restaurant and a winery should be telling the same story.
For years, Cosecha at Noble Hill served Latin and Mexican food. It was good food, cooked with care, and many of our guests loved it. But our wines have always followed a different logic — grown organically on the decomposed granite slopes of the Simonsberg, they carry a lean, mineral, saline character that is distinctly Mediterranean in nature. Our climate is Mediterranean. Our olive trees are Mediterranean. Our winemaking draws from the traditions of old-world European viticulture. The food, until recently, did not.
That's what has changed.
The food cultures that inspire us now are the ones that have always inspired our wines — the Luberon and Haute-Provence, where markets overflow with olives, fennel, and fresh herbs, and where a glass of wine with lunch is not an indulgence but a given. The coast around Marseille, where fish is treated simply and the olive oil does the work. The eastern Mediterranean, where chickpeas, preserved lemon, and za'atar have fed people well for centuries without trying to be anything other than what they are.
Our new menu reflects this. Pan-seared line fish from the Cape coast with saffron rice and estate olives. Roast chicken leg braised in white wine with dates, capers, and smashed potatoes. Slow-braised lamb shank with roasted fennel and a clean, light jus. Chickpea fritters with lemon tahini, pickled cabbage, and herbs. These are dishes that make sense alongside a glass of Chenin Blanc or a cool Cinsault on a warm Simonsberg afternoon.
We still press our own olive oil. We still cure our own olives. We still grow organically. The philosophy hasn't changed — the food has finally caught up with it.
We'll miss some of what Cosecha was. But we're more excited about what comes next. We hope you'll come and eat with us.