Cavalli Restaurant has introduced the new four-course menu for both lunch and dinner, available from 1 May until 30 September 2019. Five years after opening to the public, Cavalli Estate in the Stellenbosch winelands has evolved into a versatile lifestyle destination deftly combining food, wine and art.
‘Cavalli’ may be the Italian word for ‘horses’, but this stylish winelands estate offers so much more than the world-class equestrian facilities that grace the long driveway leading into the 100-hectare estate.
At the centrepiece of the farm remains the Cavalli Restaurant, which takes full advantage of the remarkable setting. It’s a space bathed in natural light, with floor-to-ceiling glass doors opening out to a spacious terrace.
Beyond the tables the views spill out across the farm dam, vineyards and paddocks; a scene framed by views of the distant Helderberg Mountains.
Head Chef Michael Deg has held the reins of the Cavalli kitchen since 2017, cementing the restaurant’s reputation for seasonal, produce-led cuisine.
It’s refined food without the frills, Deg’s elegant presentation never resorting to smoke and mirrors. His is a considered style of cooking, borne of years working in high-end restaurants both at home and abroad.