Besides plating up perfect dishes, chef Michael Deg’s arrival at Cavalli has brought a palpable buzz and engendered a newfound interest in the restaurant’s progressive food philosophy. Added to the now quotidian ideology of foraging, Chef Michael uses as much produce from his kitchen garden as possible as and vegan dishes have become integral to his menu. Dishes such as the spiced carrot tartar served with pickled shimeji, onion ketchup, shallot cups, and crispy ginger as well as the cauliflower steak with Tempura, cauliflower purée, macadamia nuts, capers and sultanas have won over a slew of non-vegans who now return for more of the same. Meat lovers are also catered for with a selection of ethically reared meats from Oak Valley pork to free-range poultry from the nearby Lazena farm.
A farm unfazed by its competition, along with a fine selection of fynbos-inspired cocktails, Cavalli happily offers wines from other Cape farms. The wisest decision is to go with the Cavalli’s estate’s own wines as most of the dishes have been conceived with these in mind. The Pink Pony - a grenache rose - is a first class ticket to the South of France, while for pairing with food, look no further than the farm’s famous Cremello from the flagship range and the Colt, a 100% cabernet sauvignon from the premium range.
Warm and attentive which makes being at Cavalli a relaxing day-time escape.The wait-staff is reassuringly clued up on the menu and estate wines.
The long drive from the gate to the main building does well to build up excitement for seeing the sleek and ultra-modern design. A previous honoree of the Mercedes-Benz Eat Out Most Stylish Restaurant in South Africa award, Cavalli is what happens when modern details such as polished copper, an open plan layout and blond wood are minimally appointed to imbue a sense of dining inside an art gallery.
Lazy Sunday lunches. Make sure to arrive ahead of time to take in the grounds, visit the art gallery and do a little wine tasting ahead of your meal.
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