The stylish Cavalli Restaurant at the heart of the Cavalli Estate is warding off the chills this winter and offering a fantastic menu at excellent value. The Stellenbosch-based estate is named for its worldclass equestrian facilities (Cavalli means Horse in Italian) that visitors can see as they wend their way through to the restaurant, but the food and wine aspects of the estate are certainly stealing a bit of the horses’ spotlight.

Chef Michael Deg, who joined the restaurant in 2017 and was previously at the helm of Delaire Graff’s kitchen, is the Cavalli Restaurant Head Chef. This winter, he’ll be presenting refined food without the frills, and guests can look forward to a four-course food and wine pairing that shows off his elegant presentation and considered style.

The menu features a starter of slow cooked octopus, fermented black garlic aioli, squid ink crisp and radish served with a Fynbos dressing followed by a barley & mushrooms, parmesan custard dish. For mains, a confit duck leg served with orange, red onion marmalade, mustard pommes mousseline and black kale, followed by Tonka bean crème caramel palmier for dessert. The veggie menu features a starter of parsnip, truffle and honey velouté, 65°C free range egg, mushroom ragout and crispy enoki served with smoked crème fraiche. The main, a pearl couscous risotto, dressed with red pepper, homemade almond yoghurt and pickled naartjies served with a kale crisp.

For more information on Cavalli Estate, click here, and to take a look at the beautiful restaurant and menu, have a browse through the pictures below.

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