Our final nominee for the 2015 Boschendal Style Award is last year’s winner, Equus Dine at Cavalli, located in Somerset West. This Winelands restaurant boasts striking architectural design that is combined with warm elements to create a luxurious yet comfortable space. Here’s why Equus at Cavalli deserves its nomination again this year.
This sleek restaurant is situated on the picturesque Cavalli Wine and Stud Farm, which acts as a gorgeous backdrop to the contemporary design of the space. The grand Italian architectural design has been awarded for being one of the greenest in the country.
South Africa’s Green Building Council gas has recognised the restaurant for using geothermal energy of the dam for heating and cooling, as well as solar energy and a waste-water treatment plant to recycle 93% of the estate’s water. Through these methods Equus Dine accentuates the natural surroundings.
Designed by the architectural team of Bouwer Architects and Lauren Smith, the contemporary stone, steel and glass structure is inspired by the estate’s sustainable values. The idea behind the interior was to bring the indigenous Cape floral kingdom landscaping indoors.
Says Lauren Smith, MD of Cavalli Estate, “The priority is to elevate the architecture through interiors that are comfortable and practical but still imbue the space with a sense of luxuriousness that is not ostentatious.” Elements of timber, copper and tan mock-leather serve to soften and warm the space while striking features as the shape of the custom-designed bar, palm swivel chairs by Arper, and locally manufactured modern oak tables add a contemporary atmosphere. The attention to detail flows from the furniture to the lighting designed by Italian group Marset and Foscarini. The rustic-style crockery is locally made by Cape Town ceramist Diana Ferreira, adding an extra flourish to the beautifully plated food.
Headed by chef Hylton Espey, the approach to the cuisine is modern and draws inspiration on the landscapes and flora of the area. Heritage, nostalgia and sunstainablity are evident in every dish, and the team forages daily in the heirloom garden for seasonal ingredients. Standout dishes include coriander-cured venison with chakalaka, Everson’s-Cider-braised pork belly and sustainable seafood with pickled-fish onions.
Does Equus Dine at Cavalli have what it takes to win the 2015 Boschendal Style Award? We’ll find out at the 2015 Eat Out Mercedes-Benz Restaurant Awards on 15 November. Stay tuned to see our other nominees.