cavalli estate

Cavalli Estate Winter Menu

cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate
cavalli wine estate

I have a wild obsession with horses and a wild obsession with food. So when the two collide with art and beautiful wine not only do you have one of my favourite places to visit but you experience the excellence that is the ever-stylish Cavalli Wine Estate.

A mere 40 minutes from Cape Town CBD is the scenic property of Cavalli Wine Estate. At only 5 years old, the estate is a mere babe amongst their bigger, well-publicized counterparts, but they have established themselves as a real contender in such a short space of time nevertheless as one of the provinces best (and one that tops my list of Sunday excursions).

The estate is 100 hectares in size and at the heart of it is their flagship restaurant. The decor is contemporary with a strong element of art and design. Not only upstairs in the main dining area but also the magnificent gallery that is a level below. It's no wonder that this amazing estate has received the Eat Out Style Award.

Micheal Deg is head of the kitchen and producing elegant well thought out dishes with seasonal produce, perfectly balanced that will leave you perfectly satiated. Each dish is brilliant. This winter you can expect a starter of slow-cooked octopus, fermented black garlic aioli, squid ink crisp, and radish served with a Fynbos dressing followed by barley & mushrooms, parmesan custard dish. For mains diners can look forward to a confit duck leg served with orange, red onion marmalade, mustard pommes mousseline and black kale. For dessert, the Tonka bean crème caramel palmier is the perfect ending to this dining experience.

Vegetarian diners are also well taken care of this winter, with a starter of a 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.

With his zero-waste attitude and seasonal produce grown in their lush gardens, there isn't much not to love about the experience. Sitting in the winter sun and sipping on their 'Filly' Chenin is something I could do full-time thanks to Farai Magwada, Front of House Manager and Sommelier for Cavalli Restaurant. As he says "The ‘Filly’ Chenin Blanc is the ideal all-rounder. “It’s incredibly elegant, and it balances freshness and a richer flavour profile. It’s a wine that caters to a diversity of palates.”

The winter menu is available from 1 May through until the 30th of September 2019 for lunch or dinner at R350 for the 4-course menu, R425 with Cavalli wine pairing and the 4-course vegetarian menu at R300 or R375 paired with Cavalli wine. Bookings are limited to a maximum of 15 guests.

The Cavalli Private Collection of South African Masters is frequently rotated in the portico situated within the main gallery and two memorabilia rooms allocated nearby showcase a remarkable collection of rugby and sporting memorabilia.

So if you find yourself wanting for art, food, and wine then I suggest you find yourself ambling through to this magnificent establishment this winter. You might even find me there!

For more information call 021 855 3218, send an email to info@cavalliestate.com, visit www.cavalliestate.com or make contact via @CavalliEstate #CavalliEstate

-Melissa



Experiencing ONE at Cavalli Estate

Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate
Experiencing ONE at Cavalli Estate

I was recently invited to experience One at Cavalli Estates restaurant. Run by executive Chef Michael Deg; One is a celebration of a single fresh hero ingredient from the garden showcased in classic dishes that let the ingredient shine. Created to celebrate Michaels appointment I couldn't wait to experience what he has on offer. 

Our ingredient was Celeriac. I must admit I was a little sceptical as I haven't had many great celeriac dishes. A humble root vegetable that tastes a bit like it’s cousin, the celery. 

The setting in gorgeous with a modern upmarket bistro interior with strong lines in the architecture. The patio has two fire pits, which I imagine would be wonderful in winter and overlooks a vista of magnificent mountains. Since it was a hot summers day it was most welcome to sit close to the waters edge with a light breeze, misting spray and crisp wine. 

It has been a while since I have had such a perfectly paired wine to meal experience. Farai Magwada is the sommelier and hats off to him! Each and every wine was perfectly in sync with the meals I experienced. Of course, this also meant I finished each and every glass of my five-course meal. Not a bad way to spend a Sunday in my opinion. 

The flavour journey began with a celeriac gazpacho that reminded me how much I love simple things such as the flavour pairing of pea and mint. Topped with goats cheese it was, melt in your mouth creamy. Paired with Cavalli's Vendetta, a white blend that is one of their premium flagship wines - it was by far my favourite wine. 

The journey continued through celeriac tartare topped with crisp ginger served with an easy drinking rosé. 

One of my top dishes of the day was the vegetable dumpling in an umami broth. Perfectly paired with Paul Cluver's Gewurtztraminer. Also, a spectacular wine that was matched with an equally spectacular dish. I will dream of those flavours for a while to come! 

The top dish of the day award goes to the Roasted Cauliflower and celeriac pureé. The dish was inspired. Its flavour profile reminded me of a bobotie (a South African curried mince dish) with its saltiness and curry spice but then it was elevated by the macadamia nuts and fried caper berries. Each bite had texture and flavour that was bursting at the seams. 

If you find yourself at the estate make sure to visit the Well Worn exhibition. I worthwhile visit exploring some of the amazing art from great South African Artists and a perfect way to end off a gorgeous afternoon! 

-Melissa 

*this blog post is sponsored by Cavalli estate. All opinions are my own.