Chef Michael Deg (center), head of the kitchen at Cavalli.
On Sunday, my family and I had the privilege of visiting Cavalli Estate for lunch. We’ve been for a few gallery visits and wine tastings there before, but never for lunch. After receiving an invitation to experience the restaurant at Cavalli’s new “One at Cavalli” menu, where the shining ingredient for the month of February is beetroot, I was intrigued to see what recently appointed head chef Michael Deg had up his sleeve.
Stretched across 100 Hectares of pristine land located in the picturesque Helderberg region of Stellenbosch, Cavalli Estate boasts 26 hectares of vineyards, 10 hectares of indigenous fynbos gardens, a contemporary restaurant, 350-seater function venue, wine-tasting facility, retail contemporary art gallery, luxury boutique and a world class equestrian facility.
Chef Michael Deg’s focus on quality rather than quantity is apparent in his small à la carte menu with 6 starters, 6 mains and 6 desserts, for lunch and dinner. He likes to change one or two dishes every week to ensure the menu keeps evolving with the seasons. His aim is for vegetarians and vegans to feel appreciated at Cavalli (see vegan menu options) and he now also offers two tasting menus for dinner – both are 8 courses, with one of them completely vegetarian.
Here is our lunch experience in pictures. The beautiful food and the surrounds will speak for themselves, but a special mention needs to be made about the fantastic service. From the front gate security to the various waiters, sommeliers and the restaurant manager that looked after us (and the kitchen staff that came out to explain their dishes) – the team at Cavalli seamlessly displayed their calm professionalism and friendly knowledgeability. We were served by a team of waiters (not just one), always receiving our courses at the same time, with incredible wine pairings by head sommelier, Farai. Truly a premium atmosphere all round.
The food at Cavalli was bold in flavour, beautifully plated and pure pleasure on the palate. From bright green silky pea gazpacho to perfectly flame grilled cauliflower, pale pink beetroot meringues and dewy garden salads (and that umami dumpling!) – the food was simply incredible from start to finish. Watch out, this restaurant will draw a lot more attention within the fine dining arena in the near future.
Check out our experience below:
The magnificent view from the restaurant entrance at Cavalli, when you look to your right.On our way to the entrance at Cavalli.The entrance sign amongst steel and stone – architecturally, Cavalli is already a must visit.The contemporary restaurant interior at Cavalli.More of the restaurant interior and the terrace at Cavalli. The restaurants seats more than 100 guests.Adjacent to the terrace at Cavalli, there is a tranquil pond with this incredible view.The brand new release of Cavalli’s first MCC.Some beetroot meringue kisses with a savoury filling from the kitchen as a welcome snack.Beetroot salt and other flavoured butters to go with the bread board.Bread board (tomato & feta flatbread, ciabattini & mini seed loaves).Farai – the friendly, knowledgeable head sommelier at Cavalli.Amuse bouche: pork dumpling in umami broth. I could eat a very large bowl of these, they were absolutely incredible. Very punchy in flavour.SPICED CARROT TARTAR (VEGAN) | pickled shimeji, onion ketchup, shallot cups, crispy ginger. Great combinations of textures in this dish.One of the many wines we enjoyed as part of a wine paired lunch journey. Cavalli has a very long list of wines that you can order by the glass – something that is very rare these days (and such a great way to taste through a wider variety of their wines with the many menu items).GRASS-FED BOBOTIE KROMESKIES | kale pesto, mustard crème fraîche, crispy potato, apricot, curried crumble. A modern take on a classic South African favourite. The bright green crispy kale was delightful.CHILLED PEA GAZPACHO | yoghurt & lemon ice cream, pea salsa, goats cheese. The goats cheese ball was deep fried, and the contrast in temperatures with the cold soup and very cold ice cream was delicious.My daughter’s “fish & chips” with a fresh garden salad. It was delicious! Kids also have an option to order “chicken nuggets” and, if I remember correctly, a “beef burger”.We were very impressed with Cavalli’s stainless steel reusable straws – very cool!CAULIFLOWER STEAK (VEGAN) | tempura, cauliflower puree, macadamia nuts, capers, sultanas. The macadamia nut crumble was the perfect accompaniment to the soft and creamy cauliflower.My main course red wine pairing: the Valkyrie by Cavalli.GRASS-FED BEEF FILLET | pomme purée, creamed spinach, pickled baby beetroot, bone marrow crumble. You cannot see the inside of the meat on this picture, but it was absolutely perfectly cooked.Pre-dessert: yoghurt, beetroot puree, tangerine granita, freeze dried raspberries. So fresh and cleansing!MANJARI CHOCOLATE MOUSSE | blondie, dulcey ganache, mint ice cream, cocoa nibs. I’m a sucker for chocolate mousse AND blondies, so this was right up my alley.BANANA & PISTACHIO GALETTE | salted caramel ice cream, peanut tuille, pistachio crème. One of the highlights of the dessert menu offering.A final sweet gift from the kitchen to end off our lunch.
The restaurant is open for lunch and dinner 5 days a week, from Wednesday to Saturday. Sundays lunch only. Restaurant bookings: (021) 855 3218 (8am – 5pm)
Starters range in price from R85-R120.
Mains range in price from R170-R250.
Desserts range in price from R85-R120.
Visit Cavallistud.com for more info. Menu changes seasonally.
